(Serves 6-8 at least)
4 large skinless, boneless chicken breast
3/4 cup flour
1 tsp salt
1/2 tsp pepper
2 large eggs
splash water or milk
1+ cup seasoned, dry bread crumbs
1/3 cup freshly grated Parmesan cheese.
Cut each chicken breast (crosswise) into 1 1/4-inch slices. (You should get about 5 from an average size chicken breast)
Place chicken into a plastic zip bag, and using a meat mallet or rolling pin, pound the chicken to 1/4-inch to 1/2-inch thick, being careful not to tear it. Repeat will all of the chicken.
Gather three shallow bowls and a plate or pan. Add flour, salt and pepper to the first bowl. Add the eggs and water to the second bowl and beat with fork. To the third bowl, add the bread crumbs and Parmesan cheese.
Dredge each chicken cutlet in the flour, shaking off excess, then into the egg mixture and finally into the breadcrumbs, pressing to completely coat. Place onto plate or pan.
Heat a non-stick skillet to medium and add about 1 Tbs. oil. Using tongs, gently place cutlets in pan leaving space around each. Cook 2-3 minutes on each side, depending on thickness. Flip and continue cooking on the other side until nicely browned and cooked through. Remove to a cooling rack. Cook remaining cutlets adding more oil as needed. Wipe pan between batches if needed.
If you want to top with salad greens as Ina did, wash and spin dry your greens. Toss with your favorite vinaigrette or prepare Ina’s Lemon Vinaigrette by whisking together the following:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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