But one of our favorites is simply chicken cutlets with a bit of pasta on the side. My mom showed me this trick to making the perfect chicken cutlet. Up until then I was pounding the hell out of the chicken breasts. But there's no need to. My sister calls these scallopine style.
I simply place the chicken breasts on a cutting board and thinly cut each breast half horizontally until I have about four or five thin slices... I promise there's absolutely no need to pound these - save your energy for the eating part!!
Here's a few pictures of how this chicken breast became ten pieces of chicken cutlets.
Right out of the package...
cut in half and trimmed of fat...
Then, create thin slices cut horizontally by holding your left hand over the cutlet and slicing through carefully below the palm of your hand.
to get these wonderful thin slices. Just continue until you have several cutlets
here's the lineup...cut them into strips and you have chicken tenders...
I dip them in flour, then a slightly beaten egg (or two) with 2 T. of water, and then into seasoned bread crumbs that I added about a 1/8 cup of grated parmesan cheese...
then, a quick dip into the olive or canola oil spa that I brought to medium heat.. I never said I was a neat cook, did I? But then again, black granite shows everything.. look at that mess!
They cook really fast.. so don't turn your back! Turn once they are golden on the first side...Here's the first batch...
And believe it or not, there are ten wonderful cutlets from one pound of chicken breasts. You could also do this with boneless, skinless chicken thighs if you prefer dark meat.
This is one of our favorites.. and often it's the basis for chicken parmagiana or some other creation of mine! Stay tuned as I'll share a few recipes of how I take chicken cutlets up a few notches.Try cutlets this way... the possibilities are endless and I think you will really like them! They are easy-peasy!
Enjoy.
