July 7, 2009

Pan-fried Chicken Breasts (My Favorite!)

Lindsay Walden
(Can use the same method for pork loin or veal)

Pound chicken so it is thin. Dip chicken in flour on both sides and shake off excess. Dip in beaten egg and let excess drip off. Coat with breading (I use 1/2 Italian breadcrumbs and half grated parmesan cheese). In a frying pan heat equal amounts of butter and oil (about 2 tbsp each) over medium heat. Once butter finishes bubbling add the cutlets. Depending on how thin they are, you can go a few minutes per side or less. Don't move them around a lot or the crusts will fall off.

No comments:

Blog Widget by LinkWithin