Here’s the key to the whole recipe… Pay attention!
Chicken cooks quickly when sliced real thin so fry cutlets at med-high heat, 3 minutes on each side…
If you need further convincing to cut your cutlets very thin, then think of this fact. The less time the chicken cooks in oil, the less the calories retained after draining and patting dry.
If your kids are like mine, they’ll be asking for this every other day, so try and reduce fat every chance you get.
Onto the instructions….
Defrost breasts only ¾ through. You’ll need the additional stability to cut very thin slices. Need good knife and a steady hand, but practice helps all skill levels.
2 Lbs Chicken Breast (1 Breast = 6 cutlets = 1/4th inch (.250) thick slices).
Pour the 4 cups of Canola Oil into a large frying pan. You're really looking to have the oil reach 1/2 inch from the bottom of the pan. The chicken needs to cook thoroughly and quickly.
Set burner under frying to med-high. Test Oil in 5 minutes by placing one of your smaller pieces in the pan. if the cutlet looks like it is cooking evenly and as quickly as required, then add additional pieces. Not too many at a time. Patience is key.
Open first gallon-size Ziploc and crack in three eggs. Blow up the bag, by closing almost completely. Pretend you’re blowing up a balloon. Close the seal and shake. Eggs mixed super fast. Insert all sliced chicken; seal shake (carefully), Set aside.
Put all dry ingredients in second bag.
Add egged chicken no more than 3 at a time. Flour mix can get glutinous if too much egg is added at once. Seal and shake vigorously until coated lightly throughout.
Place in hot oil.
The rest is all up to you. Be careful. Watch your cutlets, no more than 3 minutes on each side.
When you have drained all excessive oil, put them in a pan and place in the oven at 325 degrees for 15 minutes. This will finish up the cooking if you cut them too big and release excess oil.