Tuesday, February 12, 2008

Crispy Fried Chicken Cutlettes

This chicken is great served with freshly squeezed lemon. Although they are fried, the cutlettes are so thin that they don't seem heavy or greasy at all. Pair them with a salad, some corn and/or rice, and you have a great weeknight meal that doesn't take long to cook.

What You'll Need:
4 Chicken Cutlettes (Or 2 breasts, butterflied and pounded thin.)
1 Egg
Flour for Dredging
2 Tbsp. Olive Oil
1 Tbsp. Butter
Hot Sauce
What You'll Do:
Heat a large, nonstick skillet over medium.
Put the flour in a container. Season with salt and pepper.
Crack egg into a seperate container. Put a few dashes of hot sauce into the egg.
Put the breadcrumbs into a third container.
Season chicken with salt and pepper.
Dredge one piece of chicken at a time into the flour. Dip into egg then into breadcrumbs, pressing them into the chicken.
Add oil and butter to pan.
Put chicken into pan and continue with other pieces.
Cook for about 4 minutes. Flip and cook other side for about 4 more minutes.
Place cooked chicken on a wire rack after removing from pan so that they don't get soggy.

No comments: