ITALIAN BREADED CHICKEN CUTLETS
Quite possibly my favorite food in the universe! Great for dinner and they work nicely in sandwiches the next day.
- 2 eggs
- ½ cup milk
- 2–3 cups breadcrumbs (homemade are best, see recipe below)
- 2 whole boneless, skinless chicken breasts, sliced into cutlets
- Olive oil for pan frying
Beat the egg and milk together. Set up the breadcrumbs in a plate next to the egg mixture like an assembly line. Dip the cutlet first in the breadcrumbs, then in the egg mixture, then back in the breadcrumbs until fully coated. Repeat until all are finished. (Hint: Do this ahead and refrigerate. It allows the batter to set up and makes the pan-frying easier. If you don’t have time, not to worry—it still comes out perfectly.)
Heat the olive oil over medium to high heat. You’ll have to adjust the heat—it’s a “feel” thing—you can tell if they are browning too … Read the rest