Perfect Chicken Cutlets
Photo adapted from Food.com.
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- 1-1/2 lb
- boneless thinly sliced chicken breasts
- 1 c
- 2 Tbsp
- 1 c
- seasoned dry bread crumbs
- 3 Tbsp
- olive oil
1Lightly beat eggs with water and place flour, egg and water mixture and bread crumbs in 3 separate bowls.
2Dredge chicken with flour and then put in egg mixture. Shake off excess egg.
3Cover chicken breasts in bread crumbs.
Put chicken breasts in refrigerator for 15-30 minutes so crumbs will stick to chicken when frying.
4Preheat frying pan on medium heat for 1 minute. Add oil and heat for 1 minute.
Add chicken breasts and cook for 2- 3 minutes on each side or until no longer pink inside.
5Drain on paper towel and serve.