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Ingredients
- 2 6 to 8 oz boneless and skinless chicken breasts
- 4 whole eggs or 1 to 2 eggs plus milk
- 1/2 cup milk
- 6 cups bread crumbs
- grapeseed oil for frying
- Salt and Pepper
- one large beafsteak tomato
- Arugula one lemon halved
- 2 oz shved Parmigiano
Details
Servings 4
Preparation
Step 1
Preheat oven to 400 degrees
On a cutting board using a very sharp knofee butterfly open the thicker part of the breast to make it one even thin flat breast
Use a meat pounder to pound chicken breasts to 1/4 to 1/2 inch thick
In alarge mixing bowl. beat eggs and milk together and season with salt and pepper. Dip the chicken cutlets in the egg mixtirue and completely coat in brad crumbs. Pack bread crumbs firmly on both sides. Shake off excess crumbs.
In alarge saute pan add grapeseed oil 1/4 to 1/2 the way up the pan. Heat oil on mediem high heat. Place cutlets into the hot oil and fry approximately 2 minutes per side until golden brown. Place on a cookie sheet and put in 400 degreee oven for about 5 minutes. Remove and lightly press cutlets with a paper towel to remove excess oil.
Serve with aa few slices of tomato and arugula flecked with shaved parmigiano and a half lemon for each cutlet.
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