Last night, we had no ideas for dinner and decided to do what we did at least eight thousand again in our lives to make dinner …
We set up a shoveling station (a shallow bowl of flour, one with eggs, one with breadcrumbs), scooped up four chicken breasts, and fried them in the skillet until just fine – crunchy on the outside, juicy on the inside. Baked chicken cutlets were the first thing my mother taught him how to make when she decided to go to law school (leaving it with three mouths to cook dinner for three nights a week), the first thing I learned how to make while she was on my own, and it was one of the first real meals I convinced my child. The little chicken obsessed with the chicken he loved. You’d think that by the time we were going to be bigger than them, but it’s almost the opposite. They are getting better and better, and over the years I’ve built more meals around them than I can count on. (My husband every time: “Why not make it more often?”) Here are some of my favorites, and I hope you share some thoughts too.
Top Five Things We Do With Baked Chicken Cutlets
- Serve it on a large plate covered in whatever salad we have for now. (Shown: Pea sprouts, tomatoes, and chopped red onions from a few summers.) Or, toss it directly into a Cobb, Caesar, Cabbage, or Rocca salad.
- We stuff it between the potato bread and give it Crunchy fish sandwich A treat topped with slaw.
- Introduced to them prof Dipping sauce without cooking (For a long time in our house, it was known as “ketchup”).
- Cut off the preference and add to a bowl of rice with grilled vegetables (Brussels sprouts, broccoli) and sprinkle with soy and ginger vinegar (or your favorite).
- Cover with tomato sauce, mozzarella and parmesan; Bake for 20 minutes at 350 degrees Fahrenheit for chicken parmesan.
How to: baked chicken cutlets
5 to 6 tablespoons of olive oil, plus more as needed
2 eggs, lightly beaten
3/4 cup all-purpose flour
1 1/2 cups plain bread crumbs or panko *
Kosher salt and freshly ground black pepper
4 large boneless chicken breasts (about 1 1/2 pounds), washed, tied, dry, and crushed to create even thickness all over (place the chicken between a plastic wrap and beat it with a rolling pin or meat pestle)
Add oil to a large skillet over medium to high heat. Set up your own shoveling stations: 1 plate for eggs, 1 plate for flour, and 1 plate for breadcrumbs seasoned with salt and pepper. With a fork, cover the chicken pieces first with flour (getting rid of excess), then in the eggs, then in the crumbs, squeeze the chicken crumbs to cover them well.
Fry each breast in the oil for 3 to 4 minutes on each side. Try not to crowd the pan. Chicken cutlets are cooked when the texture is firm but not tough.
Take out the chicken and line it up on a dinner plate lined with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.
Note: Feel free to add any of the following to your bread crumbs: 2 teaspoons of mustard powder, a pinch of hot pepper, fresh thyme leaves, sesame seeds, or freshly grated Parmesan cheese.