Breaded Chicken Cutlets

So good, we've had this twice in the past month.  Tamara says it tastes like chicken nuggets.

So good, we've had this twice in the past month. Tamara says it tastes like chicken nuggets.

From the Joy of Cooking….
4 boneless, skinless chicken breast halves (1.5 lbs)
1 cup dry unseasoned breadcrumbs (GF)
1/4 cup grated Parmesan cheese (optional)
1 tbsp minced fresh parsley or basil or 1 teaspoon dried rosemary, thyme, or oregano, crumbled (optional)
1 teasp salt
1/2 teasp ground black pepper
1 lrg egg
1 tsp water
1/4 cup all-purpose flour (GF)
1/3 cup olive oil

Rinse and pat chicken dry. Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the cutlets one at a time between sheets of wax paper and gently pound with a mallet or the side of an empty bottle to flatten slightly. Combine breadcrumbs, cheese, herbs, salt, and pepper in a wide, shallow bowl.

Whisk egg and water together in a shallow bowl. Spread flour on a plate.

Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make the crumbs adhere.

Heat oil in a heavy 10- to 12-inch skillet over medium-high heat until shimmery and fragrant.

Add the chicken and saué until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Quickly blot the chicken with paper towels. Serve immediately or at room temperature.

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Explore posts in the same categories: gluten-free, main course

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