So simple . . . and so good. A wonderful staple for any week night, and even the pickiest of kids will usually eat them. And also the base for many delicious chicken dishes that are easy to make.
1 egg
1/3 cup milk
1 pound of boneless chicken breasts, trimmed into 1/4 inch slices OR
1 pound of veal scallopine, pounded thin
1 cup of Italian seasoned bread crumbs (you can buy these pre-made and Progresso's are the best. But you can also take plain bread crumbs and add some grated parmesan cheese, pepper and oregano and make your own)
Olive oil
In one shallow soup sized bowl, whisk together the egg and milk.
Place the breadcrumbs in another similarly shaped bowl.
Heat about 1/4 cup of olive oil in a large skillet until it's smoking, and then turn it to medium and let it sit for a minute.
Dip the meal in the egg/milk mixture, one piece at a time and let any excess drain off the meat.
Then cover the cutlet in bread crumbs, and shake off any excess before placing it gently in the pan, so you don't splatter yourself with the hot oil.
Cook on one side for 4-5 minutes, until it's nicely browned, and then turn it over, cooking again for 4-5 minutes, until it's browned.
Place the cutlets on a paper towel to drain off excess oil before serving.
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