Chicken Cutlet
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Ingredients
| Ingredients | Quantity |
|---|---|
| boneless skinless chicken breasts | 4 |
| flour | ¾ cup |
| large eggs, lightly beaten | 2 |
| breadcrumbs | 2 cups |
| Salt | to taste |
| Freshly ground black pepper | pinch |
| Dijon mustard | 2 tsp |
| garlic powder | 1 tsp |
| refined vegetable oil | ¾ cup |
Servings
| Serving | 6 |
|---|---|
| marinate Time | 1 hr |
| Preparation Time | 20 Mins |
| Cooking Time | 35 Mins |
Method
- Place the chicken out on a cutting board. Slice the chicken breasts parallel to the board in half so that you have two thin cutlets.
- Cover the chicken with cling wrap and pound it with a meat mallet to a thickness of ¼".
- Sprinkle them on both sides with salt and pepper and set aside for 10 minutes.
- Place the flour in a plate and season with salt, pepper and garlic powder.
- Beat the egg with the mustard powder and place in a shallow dish. Place the breadcrumbs in a third dish and season lightly.
- Dredge each cutlet first with the flour ensuring that it is coated well. Next, dredge it with the egg mixture and finally in the breadcrumbs.
- Refrigerate the chicken cutlets covered for an hour. Heat the oil in a large nonstick pan.
- Add the cutlets, in batches, to medium hot oil and cook for 3 minutes on each side or till golden in color. Remove the chicken on paper towels to drain.
- Serve hot with ketchup or a dipping sauce of choice.
Recipe Tips
- Crumb coated fried chicken breasts are good with tomato sauce.
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