Breaded Breast of Chicken (Chicken Cutlets)
photo by gailanng
- Ready In:
- Pound chicken to flatten.
- Sprinkle salt and pepper on each.
- Dip into beaten eggs and then coat with bread crumbs.
- In a large skillet, heat oil over medium heat.
- Saute garlic until golden and then discard.
- Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
- Cooking time will vary depending on how thick your chicken is.
Hi Karen; Made your chicken cutlets and they were superb. I did not have any Italian Bread Crumbs, so I made my own using dried out Italian Buns. Added to one cup of bread crumbs, 1 teaspoon Italian Seasoning, 3/4 teaspoon granulated garlic powder, 1 teaspoon dried dill weed, 3 tablespoons Yellow Corn Meal, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Pounded the chicken breasts to about 1/4 inch thickness, then dipped them into an egg/milk mixuture, then coated them with the bread crumb mixture. Fried them in extra virgin olive oil, and WOW, absolutely excellent. Thank you for sharing this recipe, it is now one of our favorites. I too, made sandwiches the next day on lightly toasted bread, some mayonnaise, mustard and my own homemade Cranberry Sauce with Jalapeno Peppers, SUPERB. "Uncle Bill"
I had a feeling from the moment I saw this recipe that it would be a winner - and it was! Super easy, very fast, and everyone - even the toddler - loved it, yay! I don't have a meat mallet and so was pounding the poor slices with my old metal potato masher...the kids looked at me like I was crazy! ;o) And since it's a trick to cook with a 2 yr old hanging onto your legs, I just added garlic powder to the breading mix instead of crushing a clove and browning it in the oil. I even combined the leftover egg and crumbs and fried that into patties, kind of a hush-puppy side dish. It all smelled so good while it was cooking that I could hardly keep people's fingers out of the frying pan. They cooked up quickly and looked good enough to use as a base for company dinner. (Maybe with some mozzarella melted over the cutlet and some tomato sauce? Or as strips in a salad tossed with scallions, mandarines, and almonds, mmm!) This is a definite keeper (and one to email to all of my friends)...thanks!!!
I just finish making these and WOW....they are so delicious! I couldn't help but have one all to myself! I do have to say that I always substitute seasoning with salt with seasoning with Adobo, because it works wonders! I also used garlic powder and pepper before dipping the chicken in the eggs. Definitely going to make this again.
DH doesn't like chicken, but we BOTH really enjoyed this dish. And, even better, dinner was ready in TEN MINUTES TOTAL!! I used chicken tenderloins instead of breast halves (2 per person) and they were so good and so quick. Went great with green beans and a salad. Will definitely be making this again!