Krista's ChickenCutlet's
by Krista Wolff
serves: 4
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chicken |
| Ingredients: |
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8 |
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boneless, skinless chicken breasts |
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1 1/3 c |
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bread crumbs |
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2/3 c |
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shredded parmesan |
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4 t |
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basil |
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2 t |
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oregano |
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2 |
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eggs, beaten |
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4 T |
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milk |
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1 c |
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flour |
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6 T |
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olive oil |
| Directions: |
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Using a meat tenderizer or a rolling pin, pound the chicken to a thin, uniform thickness. Set chicken aside. Combine next 6 ingredients in a shallow bowl or pie pan and mix well. In a separate bowl or pie pan, mix egg and milk together. Set bowls aside. Spread flour out on a plate. Set up assembly line of chicken, flour, egg mixture, bread crumb mixture, and an empty plate. Working one piece at a time, dredge both sides of the chicken in the flour. Next, dip both sides in the egg and finally coat both sides in the bread crumb mix. Set the cutlet on the empty plate and repeat for all pieces.
In a large skillet, heat oil then add chicken. Fry each side about 2-4 minutes, turning once until chicken is cooked through. Remove chicken from the heat and serve with Honey Mustard Dipping Sauce.
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