CHICKEN CUTLETS

Just about every household eats chicken cutlets. They can be served in a variety of ways, but this night in our house, it was "American" in every way. LOL. Again, with these, I rarely have leftovers, and... if I do, we love making sandwiches with them the next day.
I do fry these, but, if necessary or preferred, they can be baked. (but I don't like them that way myself personally.)
This is a "staple" food. Learning how to cook these however, will give you the basics on how to pretty much fry or sauté just about anything.

Prep Time: 20 min.      Cook Time: about 30 - 35 min.      Servings: 1-2 cutlets/person.

Ingredients:

1- 11/2 lbs. Fresh Chicken Cutlets. (I use thin cut)

3/4 cups bread crumbs. (I use Italian Seasoned).

1 egg, beaten well.

2 tbsp. milk.

11/2 tsp. Prudohmme Chicken Magic Seasoning. *feel free to add more if you like a kick to your cutlets*

1/4 cup Parmesan cheese. (again, add more or less to your own taste preferences.)

Salt and pepper to taste.

3 tbsp.+ Olive Oil.

1 plate with double folded paper towel or brown bag on top, to drain, any excess grease after cooking.

Directions:

• On your first plate, place your chicken cutlets that are ready to be breaded
• In a 2nd small mixing bowl, stir together the eggs and the milk. 
• Salt and Pepper the egg mixture to taste.
• On a third plate, mix with your hands well, bread crumbs, spices, cheese, salt and pepper.
• Take a 4th empty plate and add it to the line. (This is to place your finished breaded cutlets on.) 

 Now you should be set up like an assembly line, and it should be smooth sailing.

• Take your first cutlet and dip it well into the egg mixture.
• Now take the cutlet, and dredge it well in the breadcrumb mixture on BOTH SIDES. Make sure every part is coated.
• Place it on your plate and repeat process for each cutlet, until they are all well bread crumb coated.

• In a large skillet, on a medium heat, add olive oil and allow to warm for a minute or so.
• Add cutlets, allow to fry for about 2-3 minutes, on each side, until a nice golden brown. Watch them closely though, because you don't want them to burn or become, too crisp or dry from overcooking.  (I use thinly cut cutlets so I don't cook them as long as I would if they were thicker.) TIP: Cutlets should have only clear drippings when cut. Then you always know they are done, but the meat, should always be moist.)

• Place cooked cutlets on a plate that has been covered with a double folded paper towel, to be able to absorb any excess oil that might be left.
• Place on tray and serve.

Add brown gravy, or Bearnaise sauce to the table, if you want to offer your family something a little extra!

Now Enjoy!

© 2014 Jayne's Crazy Kitchen