Quick Chicken Cutlets

By gilligan1963

Ingredients

• 4 boneless, skinless chicken breasts
• 2/3 cup fine dry bread crumbs
• 1/3 cup freshly grated parmesan
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 egg, beaten
• 2 Tbsp milk
• 1/2 cup flour
• 2 to 4 Tbsp oil for frying

Details

Servings 4

Preparation

Step 1

Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.

Place 2 of the chicken breasts between plastic wrap and pound the meat to a uniform thickness of about 1/3 inch. Repeat this with the other 2 chicken breasts. Put the chicken on a plate and set aside.

Combine the bread crumbs, parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl, beat the egg and milk. Set both bowls aside.

Spread the flour on a plate. Dredge both sides of the cutlet in the flour, shaking off the excess. Dip both sides of the floured cutlet in the egg mixture. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining cutlets.

Set a large skillet over medium-high heat and pour in enough oil to coat the bottom of the pan, about 2 Tbsp. Heat the oil for 2 to 3 minutes, then add the cutlets. Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. Remove the cutlets from the heat and serve.