Cutlets of chicken breaded. A children delight.
A pounded chicken thighs or breasts, skinless of course, breaded and cooked to perfection. Rather than baking them, cooking them on hot oil brings out the best flavor. Furthermore the crust is cooked to perfection. A squeeze of lemon over it as a result it enhances all the flavors from the chicken.
You can also sliced them to make “Chicken Fingers’. Your little one will be delighted, and you know they will have a great dinner.
As a side dish while a salad of greens is perfect, any steamed vegetables or roasted potatoes will be perfect as well.
Cutlets of Chicken Breaded - A children delight
- 20 mins total
- 10 mins prep
- 10 mins cook
- serves 4
4 6 ounces boneless and skinless breasts or chicken tights
1 cup unbleached all purpose flour
2 extra large egg(s)
1 1/4p dry bread crumbs
dry and crumbled rosemary and sage leaves
1/2 cup parmesan cheese
Pound the chicken breast or tights until they are even and ¼ inch thick.
On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, sage, rosemary, and parmesan cheese. Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 breasts on medium low for 2 to 3 minutes on each side, until the chicken is cooked through. Add more butter and oil and cook the rest of the chicken.
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