Breaded Chicken Cutlets (aka Grandma Jody's Chicken)
"In spite of my desire to never eat breaded chicken cutlets again, this was the first meal I ever made for Andy (at twenty-two, my meal repertoire was about as varied as my dad's) and in the years since, the chicken has proven to be a real lifesaver in the slap-it-together weeknight meal department. Plus, if you have this in your repertoire, you can make "chicken pizza," chicken Milanese (just top with an arugula and tomato salad that has been tossed with oil and vinegar), and real chicken fingers...."
INGREDIENTS
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Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close)
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2 eggs, lightly beaten
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3/4 cup all-purpose flour
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1 1/2 cups plain bread crumbs or Kellogg's Corn Flake Crumbs that have been salted and peppered (see note)
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4 boneless chicken breasts (about 1 1/4 pounds), rinsed and patted dry and pounded like crazy
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