Makes about 5-6 breaded chicken cutlets
1 lb of boneless chicken breasts (pounded and trimmed)
1 cup white flour for dredging (add 1 tsp garlic powder, salt/pepper to taste)
2 eggs, beaten well (add 2 tbsp cold water, salt and pepper to taste)
1 ½ cups seasoned bread crumbs (add ¼ cup parmesan cheese)
First Step: In large fry pan, add enough vegetable oil to cover and then some. Get pan with oil nice and hot. Lower heat to medium.
Second Step: Prepare three stations: flour, egg, breadcrumbs
Third Step: Salt/pepper your chicken – dredge into the seasoned flour and pat to remove excess flour. Dip into beaten egg mixture which has been seasoned. Coat with breadcrumbs on both sides. Lay flat on cookie sheet. Do the same with remaining chicken pieces.
Fourth Step: In frying pan, lay as many slices of prepared chicken cutlets to fry evenly. Do not overlap to avoid cooking uneven. When golden, turn and cook on other side.
On a prepared paper toweled cookie sheet, arrange the chicken slices to absorb the extra oil. When all the chicken is made – you can let them cool down and place in large freezer bag and put into the freezer until you are ready to use for parmesan or other recipes.