Crispy Chicken Cutlets

Crispy Chicken
Cutlets
Ingredients:
1 lb chicken breasts (about3-4 breasts)
2 cups flour
3 eggs
1 tbsp milk
1 tsp lemon juice
1 tbsp italian salad dressing, optional
2 cups bread crumbs
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 tbsp each; garlic powder, thyme, basil, parsley, divided in half
1/2 tbsp each; black pepper, rosemary, salt, divided in half
2 tsp dried oregano, divided in half
pinch red pepper flakes, optional
vegetable oil, to fry
Directions:
In a large, deep pot heat vegetable oil over medium heat to 350 degrees.
Meanwhile, prepare chicken breasts by slicing in half to make two equal size pieces. Repeat
with remaining chicken, and place chicken breast halves on a large cutting board and cover
with parchment paper. Using a meat tenderizer or a large heavy pan, beat chicken breast
until they are about 1/4” thick.
Set up breading station by mixing flour and half of the spices on a large dinner plate. In
another bowl, mix eggs, lemon juice, Italian salad dressing and milk and on another dinner
plate, mix bread crumbs, parmesan cheese and remaining spices.
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Start breading chicken in an assembly line fashion. I like to set up a cookie sheet with a
piece of parchment paper for raw breaded chicken, and then a second cookie sheet lined
with paper towels or coffee filters for cooked chicken.
To bread chicken, first dip in flour mixture, and cover all sides. Shake off any excess flour
and then dip in egg mixture. Shake off excess eggs and coat chicken in bread crumb and
parmesan cheese mixture being sure to completely cover all sides of the chicken. Shake off
any excess bread crumbs and place on prepared baking sheet. Repeat with remaining
chicken.
Once oil has reached 350 degrees, start frying chicken. Turn up heat to medium-high and
cook one or two pieces at a time, depending on the size of your pan. If you over crowd the
pan with chicken, the oil will get cold and your chicken will be soggy.
Cook chicken for 3-4 minutes on each side, or until chicken reaches an internal
temperature of 165 degrees. Remove from oil with tongs and place on paper towel lined
cookie sheet to drain excess oil. Sprinkle a little bit of salt over the top of your hot chicken
cutlets. Repeat with remaining chicken until done.
Keep cooked chicken breasts warm in a 250 degree oven - they will stay crispy and warm.
Let cooked chicken breasts rest at least 5 minutes before serving and slicing.
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