Fried goodness. And it’s healthy! It is chicken after all.
- Chicken cutlets
- 2 eggs beaten
- Canola Oil
- Salt, Pepper
- Cut the chicken into flat pieces. Usually with cutlets the tenderloin is left on, so you have cut it into its own piece
- Pound the chicken to 1/4 – 1/2 inch thickness. Not too thin, not to thick, you are mostly after even
- Salt + Pepper both sides
- Heat fry pan, pour about 1/4 inch of oil in there – not so much the chicken gets submerged, but enough so it comes up the sides
- Put flour, egg, panko on separate plates in a line next to the stove.
- Chicken -> flour, flip, flour (shake off excess) -> egg. flip, egg -> panko, flip, panko -> pan
- Immediately start shaking the pan to move the chicken around.
- Tilt the pan to collect some oil in one end and spring back to get some oil on top of the chicken
- Put in a second piece. I recommend no more than two pieces at a time.
- Same trick with tilting
- Keep the chicken moving for three minutes, then flip (the more you keep it moving the better it will be)
- Three minutes more
- Evan to cooling rack
- Repeat until chicken is done. Add more oil as needed
- Serve with lemon squeezed on top and parsley
Ok it’s not good for you, but it tastes damn good.