Chicken Cutlets

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

4 chicken breasts (thinly sliced to make 8 in total)

1 cup peanut oil or vegetable oil (for frying)

salt

pepper

garlic powder

onion powder

2 eggs

1 tbsp milk

pinch of salt

1 heaping cup seasoned Italian breadcrumbs

1/2 cup parmigiano-reggiano (finely grated)

1½ tbsp fresh Italian parsley (finely chopped)

Directions

Begin by slicing the chicken breasts in half.Add a piece of parchment paper or plastic wrap onto the cutting board, add a chicken breast, and then cover with another piece of parchment paper or plastic wrap.Using a meat mallet, pound out the chicken breasts to be about 1/2 inch thick.Repeat with the remaining chicken breasts so you are left with 8 in total.

Generously season your chicken breasts on both sides with salt, pepper, garlic powder and onion powder.

To a medium size bowl add all of the egg mixture ingredients, and whisk well. Set aside until ready to use.

To a separate medium size bowl add all of the breadcrumb ingredients and mix to combine.

Add one piece of chicken at a time to the egg mixture, coat on both sides and let the excess drip off.

Add the chicken to the breadcrumbs and firmly press down to coat the chicken on both sides.

Repeat until all chicken has been coated.

To a large frying pan, add the peanut oil and set to medium/high heat.Sammy's Tip: you'll know the oil is hot enough to fry if you add the tip of a wooden spoon in the oil and it begins to form small bubbles.

Add the chicken breasts to the hot oil (working in batches if you need to not overcrowd the pan) and fry on each side for approximately 3 minutes, or until golden and crispy.

Once cooked, add the chicken to a wire rack and let cool slightly.

Serve with a few lemon wedges and enjoy.

Notes

•Have leftovers? Lucky you. Pop these in an airtight container and they will keep fresh for up to 3 days. To reheat, microwave for 25-30 seconds, or re-heat in the oven for 10-15 minutes at 350 degrees.