Very Easy Breaded Chicken Cutlets

Who doesn’t like fried chicken, vegetarians and vegans notwithstanding? We love fried chicken around here, but it can be a lot of work and just as much clean-up. Recently though, I tried a new technique that was almost mess-free but very tasty.

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 2 eggs
  • 2 cups of Italian bread crumbs
  • olive oil

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First I cut the breasts into thin cutlets. I got three thin slices out of each one. I also cut most of those in half, so that they would work nicely in sandwiches.

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Next, I took two eggs,

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scrambled them in a bowl and then poured them into a gallon-sized zippered bag.

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Then I threw in all of the cutlets, sealed the bag and shook until all of the cutlets were evenly coated.

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I used two cups of pre-mixed Italian bread crumbs, putting them in the bag with the coated cutlets, and then shook until the crumbs were evenly distributed and all of the chicken was breaded.

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I filled an electric frying pan with just enough olive oil to cover the bottom of the skillet, and then turned the heat up to medium-high, around 320 degrees.

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The cutlets were placed in the pan and cooked for four minutes on each side. Don’t turn them more than once, because that makes them more greasy.

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Then they were removed and the oil was drained onto paper towels.

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They were delicious, and took less than half-an-hour to make.

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