I like basic recipes that taste good. I don’t need all the bells and whistles, I just need food that’s tasty. Nothing fancy here, no secret ingredients, sorry to disappoint.
I will usually buy boneless chicken breast and pound it thin myself. It’s generally cheaper and I can simply remove the skin myself. If “thinly sliced boneless skinless” is on sale or easier for you, go that route.
Cut a piece of chicken in half lengthwise and either pop it in a ziplock or between two pieces of wax paper and pound it thin. I use a heavy bottomed pan to do this, you could use a mallet or a rolling pin even.
This looks so clumpy. Dunk your chicken in the flour, the egg mixture then the breadcrumbs.
Heat up about a tablespoon of butter in the pan and get your chicken going. Once you put it in the pan, don’t mess with it. If you leave it, it’ll get a nice crust, if you move it around too much, you won’t.
Makes 4 cutlets
2 boneless, skinless chicken breasts
Salt and pepper
2 eggs, beaten
Handful of parsley, chopped
2 – 3 garlic cloves, minced
1/2 - 1 cup breadcrumbs
1 Tablespoon crushed red pepper
1 Tablespoon crushed dried rosemary
1/2 – 1 cup flour
3 – 4 Tablespoons butter
Get your bowls ready. Fill them with the flour, the egg mixture and breadcrumbs.
For the egg mixture, mix your two beaten eggs, add your chopped parsley and minced garlic together. Cut each breast in half lengthwise. Place them, flat, in either a ziplock bag or between two pieces of wax paper. Pound them until they are flat and thin.
Heat your pan over medium/high heat. Add a pat or two of butter.
Dunk each breast in the flour, then the egg and then the breadcrumbs. Place the chicken in the pan and let it cook for about 5 minutes on each side. Since they’re so thin, they won’t take very long to cook at all.
That’s it, you’re done, enjoy!