Ingredients
- Prepare Coating Mixture:
- 3-4 Boneless and skinless chicken breasts
- 2 eggs (for dipping)
- olive or vegetable oil for frying
- crispy coating mixture (recipe follows)
- 1 Cup Italian Bread Crumbs
- 1 Cup plain Panko Bread Crumbs
- 1/4 Cup finely chopped parsley
- 1 Tbs fresh thyme
- 1/3 Cup fresh grated parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
Preparation
Step 1
Try to use fresh parsley and thyme if possible. The best way to mix these ingredients together is to measure each one into a ziplock type bag. This method will allow you to zip up the bag and shake it all up!
Place coating mixture in a shallow dish. You will have something similar to an assembly line: Chicken cutlets, then egg mixture, then coating mixture.
Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the course bread crumbs sticks to the cutlets. Gently shake off excess gently and set aside on a separate dish. Repeat this process for the remaining cutlets.
In a arge skillet, pour enough vegetable (olive) oil to coat bottom of pan. Place skillet on Medium-High heat and allow oil to heat up.
Fry each cutlet until golden brown (usually 2-3 minutes on each side depending on thickness). DO NOT place cutlets in tinfoil as the heat from the cutlets will moisten the Panko bread crumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease.