Chicken cutlets have a lot of different names, but for the sake of this recipe let’s just stick to the basics. Additionally, there are just as many ways to prepare chicken cutlets as there are names for them. This recipe is the most simple one and, once mastered, could be tweaked to include any flavors you like. But for now, let’s just try the basic chicken cutlets.
P.S. If you are a new cook this is a good recipe to start with, so don’t worry!
Recipe Prepared by: Julie P.
Serving Size: 4-6 people
6-8 Chicken tenders
1-2 Cups of bread crumbs
Salt & Pepper
Slightly tenderize the chicken on both sides.
Note: To tenderize – slightly pound the chicken breast along the top (from middle to edge), then flip and do the same on the other side. Don’t hit too hard if the chicken breast is thin or it will rip.
Prepare 1 bowl with egg mixture and 1 with bread crumbs.
Dip the chicken tenders into the egg mixture then into the bread crumbs, coating all sides.
Note: Use a fork for moving the chicken around and don’t forget to clean all the surfaces (and your hands) after handling raw chicken.
Taa-daa! Now we can move onto the final step of the process.
Heat a cooking pan on medium fire. Coat the pan with cooking oil.
Place the breaded chicken tenders on the pan. Sprinkle salt and pepper over the top (to taste).
Note: You can also add any seasoning to your liking.
Cook for 5-7 minutes on medium heat, or until bottom is golden brown.
Flip the chicken tenders. Sprinkle salt and pepper over the top (to taste). Cook for another 5-7 minutes, or until both sides are golden brown.
Caution: Hot oil could spritz in random directions.
See that wasn’t hard at all, right? Bon Appétit!