Page 32 - Lakeland Recipes

Easy Chicken Cutlets - Italian Style!

Submitted by: Weston Loomis

Ingredients: How to:

4 chicken breasts partially thawed Slice the chicken breasts to fillet them very thin. No more

1/4 cup olive oil than 1/4 thick! Place a few at a time in a large plastic
ziplock bag and use a meat mallet/tenderizer to flatten
3/4 cup flour the breasts even more. You can skip this step if you're real

1/2 cup bread crumbs low on time - I have done it both ways. Heat olive oil in a
large frying pan over medium high heat. Add the salt and
2-3 tbsp fresh or dried parsley pepper to the flour and mix so it's blended evenly. Dip

1 beaten egg cutlets in the flour, egg, then breadcrumbs mixture in that
order. The flour allows the egg to adhere, hence it is first.
pinch salt and pepper
Place in frying pan and fry for about 2 - 3 minutes/ Turn
over and fry another 1 minute or until fully cooked.
Length of time varies depending on the thickness of the
breasts. Remove from the pan and place directly on paper
towels to absorb excess oil.