Ingredients
Units
Scale
- 2 lbs. chicken breast - sliced very thin
- Cooking oil
For the Coating:
- 1 cup flour (more if needed) - seasoned with a dash of salt and fresh ground black pepper
- 3 - 4 eggs - beaten
- 2 - 3 cups - Unseasoned breadcrumbs
Instructions
- Slice the chicken breast very thin or have your butcher slice it for you.
- Set up a station of three shallow bowls.
- One with the seasoned flour, one with the egg wash and finally one with the bread crumbs.
- Dredge the chicken first in the flour, then in the egg wash and finally in the bread crumbs.
- Heat a large cast iron frying pan with about ½ inch of cooking oil.
- Place the prepared chicken in the heated oil.
- When the chicken gets a beautiful golden color on one side carefully turn over and finish cooking on the other side. This should take 3 - 4 minutes per side, depending on the thickness of the chicken slice.
- I sliced these chicken cutlets very thin.
- The chicken should be white on the inside absent of any pink color and have an internal temperature of 165 °F.
- Place the cooked chicken on a platter prepared with paper towels.
- Serve with your favorite condiment and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
