For most of my childhood, Aunt Deb would spend one or two nights each week at our house. It was always Wednesday nights when she would go to dance class, my mom would be at a yoga class, and dinner was a last-minute team effor. So it was a really special treat when Aunt Deb would make these chicken cutlets. I loved squeezing some fresh lemon on top, and enjoying with some Italian bread.
Ingredients
1 lb chicken cutlets 1 cup flour
3 eggs
1 tbsp water
1 cup Italian bread crumbs
Oil
Directions
Pat chicken dry and set aside.
Using three separate bowls, place the flour in the first, the eggs, beaten with 1 tablespoon of water in the second, and breadcrumbs in the third.
Roll a piece of chicken in flour. Dip the cutlet in the egg mixture, then roll in the Italian bread crumbs. Repeat with remaining cutlets.
Fry in hot oil in a large skillet until golden brown. Set aside on a plate with a paper towel until ready to serve.
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