Ingredients
- ~3lb Boneless Skinless Cutlets (not tenders, these are essentially breasts sliced in half to make it thin - 2 packs Bell & Evan’s Boneless Skinless Chicken Breast Cutlets)
- Flour - Seasoned with salt and pepper
- Bread Crumbs (I really prefer the Edward & Sons Panko or Italian Herb breadcrumbs. Normal bread crumbs are too fine, some times the E&S Panko is too large, E&S Italian Herb is perfect.)
- Eggs
Anthony's Fried Chicken Cutlets
Dinner
Cooking Instructions
1. Pat chicken dry, season with salt and pepper.
2. Dredge chicken in seasoned flour (I do all in a gallon plastic bag at same time) Shake off excess
3. Let rest for 10 min
4. Egg wash all breasts (1-2 at a time) no seasoning needed, but could add mustard or mustard powder if you like
5. Immediately press in bread crumbs, shake off excess
6. Let rest on wire rack 10-20 min
7. Get skillet hot on medium to medium high for 5-7 min.
8. Add olive oil to pan and let get hot. Olive oil should fully coat the bottom of pan, and come up about 50% up the breast once all are added (if pan is hot should barely start to smoke in 5-20 sec)
9. Add chicken in batches, my largest pan takes three cutlets.
10. Fry each side until golden brown to barely dark brown. Maybe 3 min/side
11. Let drain/rest on wire rack or paper towel to cool.