Breaded Chicken Cutlets
- Serving Size: 6 – 10
- Preparation Time: 20 minutes
- Total Cooking time: 30 minutes
This is a simple to make recipe that is practical either by itself or as a make-ahead and freeze ingredient for reheating as sandwich filling, to top over salads, or as chicken parmesan. Spend a Saturday afternoon preparing these for the week ahead and you wont be disappointed with how quick and easy weekday dinners are.
|boneless skinless chicken breasts halves (about 10-12 individual halves)
|grated parmesan cheese (according to taste)
|ground black pepper
|eggs (lightly beaten)
Combine the flour, cornmeal, salt, garlic and other seasonings until well blended together, place in a large bowl or pan large enough for breading and set aside. Lay the chicken breast halves between two sheets of saran wrap or other plastic wrap and, using a meat mallet or rolling pin pound out to a relatively uniform 3/8” thickness. Next dip the meat into the beaten egg then dredge thru the flour breading mixture. Dust off the excess flour and then either deep fry at 365 7 minutes or pan fry in at least ½” of oil 4 minutes each side. Remove from the oil and pat excess oil off with paper towels. Serve immediately or cool for storage. For storage, allow to cool completely and store in bags. These will keep at least 5 days in the refrigerator or 1 month in the freezer.