Recipe #1: Breaded chicken cutlets
Oct. 8th, 2014 11:52 pm![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saraskitchenYou know those fried chicken cutlets you get at the deli? Here's a healthier, cheaper version!
1 package thin-sliced boneless chicken breasts or cutlets
1 cup bread crumbs
1/2 cup flour (optional)
Roughly 1 tbsp your spice or spices of choice. I use parsley and a little bit of pepper myself.
Vegetable or olive oil
1 or 2 eggs
1/4 cup of milk
Step 1. Mix dry ingredients. Flour will give you a more traditional fried-chicken consistency, while plain bread crumbs will give you a crunchier result. I usually go for the crunchier result myself.
Step 2. Wisk egg and milk together. Depending on the size of the package of cutlets or how many people you're feeding, you may need a second egg. Or two whites if you're mindful of cholesterol.
Step 3: Coat a large frying pan with oil, just enough to ease the cooking process but not enough to simulate a deep-fryer. :) Turn on the stove just enough to heat the oil.
Step 4: Dip cutlets in egg mixture, then be sure to get a thorough coating of breading. Two at a time is recommended unless you have a particularly large stove or frying pan.
Step 5: Cook until coating is golden brown and the chicken is no longer pink inside. Or for a less greasy result, fry until the coating is golden brown, then place chicken on a baking pan and bake in the oven for 5-10 minutes.
Step 6: Place on paper towels or cooling rack to let grease drain.
Cooking in batches is recommended, the leftovers make great sandwiches.
1 package thin-sliced boneless chicken breasts or cutlets
1 cup bread crumbs
1/2 cup flour (optional)
Roughly 1 tbsp your spice or spices of choice. I use parsley and a little bit of pepper myself.
Vegetable or olive oil
1 or 2 eggs
1/4 cup of milk
Step 1. Mix dry ingredients. Flour will give you a more traditional fried-chicken consistency, while plain bread crumbs will give you a crunchier result. I usually go for the crunchier result myself.
Step 2. Wisk egg and milk together. Depending on the size of the package of cutlets or how many people you're feeding, you may need a second egg. Or two whites if you're mindful of cholesterol.
Step 3: Coat a large frying pan with oil, just enough to ease the cooking process but not enough to simulate a deep-fryer. :) Turn on the stove just enough to heat the oil.
Step 4: Dip cutlets in egg mixture, then be sure to get a thorough coating of breading. Two at a time is recommended unless you have a particularly large stove or frying pan.
Step 5: Cook until coating is golden brown and the chicken is no longer pink inside. Or for a less greasy result, fry until the coating is golden brown, then place chicken on a baking pan and bake in the oven for 5-10 minutes.
Step 6: Place on paper towels or cooling rack to let grease drain.
Cooking in batches is recommended, the leftovers make great sandwiches.
