Follow these easy steps to make delicious, tender, never dry chicken cutlets.
- 7 pieces – 2 ounces each – Chicken cutlet
- 1 Egg – mixed well with 1/4 cup Water
- 1/4 cup flour
- 1/2 cup plain bread crumbs
- 4 Tbsp Cooking oil
- 1/2 tsp Salt
- 1/2 tsp dry parsley
- 1/4 tsp dry oregano
To make the chicken more tender you can pound the covered chicken with the back of a ice cream spoon as seen on the picture below.
Mix all the seasoning with the bread crumbs.
First – Coat one piece of chicken with flour, shake of excess flour. Second – Deep both side of the chicken in the egg mixture. Before you coat with the bread crumbs let the excess egg mixture drip into the bowl . Third – Coat both sides with the bread crumbs.
Repeat the process with all the remaining pieces of chicken.
Put the oil in a large pan.
Put the pan over high heat. Let the oil get hot for 40 seconds to one minute.
With a fork gently put in the pieces of chicken. Don’t just drop the chicken in since you don’t want the hot oil to splash and burn you.
Cook for 2-3 minutes each side until the chicken has nice brown color.
Take the cooked chicken cutlets out. Put the pieces of chicken on the plate that is covered with paper towel in order to absorb the excess oil.