TOOLS YOU NEED
- Abbio Large Nonstick Skillet
- Chef’s knife (or similar, sharp knife)
- Cutting board
- Three bowls
- Tongs (fork will work in a pinch)
- Whisk (or fork)
- Meat tenderizer OR Rolling pin OR Saucepan
30 minutes
Chicken Cutlets
Everyone loves a good chicken tender, but sometimes a frozen tender won’t quite impress your date. This recipe is a twist on the childhood favorite, and is great paired with a simple sautéed vegetable or roasted potato.
INGREDIENTS
- 2 Chicken breasts
- 1 Cups of bread crumbs, panko, Italian, or plain will do
- 2 Eggs
- 1 Cup of flower
- 1 Lemon
- Salt and Pepper
- Olive oil
PREP
- Butterfly chicken breasts in half, and pat dry with paper towel.
- In one bowl crack and whisk two eggs together.
- Place flower in second bowl.
- Place bread crumbs in third bowl.
- Quarter lemon and set aside.
RECIPE DIRECTIONS
- Lay chicken filets flat on cutting board, and flatten with tenderizer, rolling pin, or bottom of saucepan until filets are about the thickness of your cell phone.
- Pinch salt and pepper on each side of each chicken filet, and gently rub in with hands.
- Pour three tablespoons of oil into large non stick frying pan, and turn stove on to medium heat.
- One by one, place the chicken in the flour, egg, and finally bread crumbs.
- After a minute or two, check the oil is hot enough to cook with by placing the back of a utensil into the oil. If small bubbles form around the utensil, it’s chicken time. If not, give the oil a bit longer to warm up.
- Gently lay the chicken into the pan, and fry until the bread crumbs are gold brown, three to five minutes. Flip the chicken over, and repeat on the other side.
- Once the the filets are golden brown on both sides, remove from heat, and pat down excess oil with paper towel.
- Serve cutlets with lemon wedges and a vegetable or sides of your choice!
