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Wednesday, July 16, 2008

Concoction of the day - Chicken Cutlets!

So many different versions of cutlets... We have Cuban Breaded Chicken, German Schnitzel, Southern Fried Chicken..This is my version, which is a version within a version of Italian Chicken Cutlets.

Shopping list

One package (1.5) or skinless boneless chicken breasts
Red pepper flakes
Fresh Italian Parsley
2 eggs
milk
Italian seasoned bread crumbs
Parmigiano Reggiano
Locatelli Romano
light olive oil
meat mallet
freezer bags
freshground pepper
sea salt
lemon

Directions:

Rinse the chicken and pat drycut off fatty, yucky parts
dry with paper towel, place one at a time in freezer bag and pound with glancing blows until 1/2-1/4 inch thick, then cut into smaller pieces. Scramble eggs with a splash of milk. Preheat large skillet with a healthy layer of light olive oil to medium. chop parsley. Place in bowl. Pour generous amount of breadcrumbs in, adding a half cup each of parm and romano. Grind plenty of pepper in and add a pinch of red pepper flakes. Add a small amount of salt. Dip chicken in eggs, then breadcrumbs, then place in skillet. Brown on each side, at least five minutes. As each cutlet becomes ready, drain on paper towel covered plate. Cut lemon and squeeze onto cutlets just before serving.

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