Chicken Cutlets

These are the chicken cutlets I have been making for the last 30 years

• Skinless boneless breasts (amount depends on the size of your family, for the four of us I typically make 2 to 3 pounds, I like chicken cutlet sandwiches)

• Italian Breadcrumbs (about 3 to 4 cups - depending on the amount of chicken)

• Planko (optional)

• Eggs (2 for 2 pounds of chicken)

• Milk

• Vegetable oil

• 2 large flat bowls (not deep)

• 1 large frying pan (I use two if I have over 2 pounds of chicken)

Remove all the fat from the chicken, I even remove the layer of fat that runs through the breast from top to bottom. Once you remove the layer of fat that runs through the breast you will notice that there is about 1/3 of the breast hanging off, cut it the rest of the way off. Slice the breast (and the piece that you cut off) so that the slices are about 1/4 inch thick (basically slicing the breast in half creating two large pieces, not cutting the breast into many 1/4 inch slices). My family likes smaller pieces so I will try to keep all pieces under 4 inches long.

Once the chicken is ready take two eggs and break them into one of the bowls, add a little milk (like you are making scrambled eggs) and mix them thoroughly.

Fill the second bowl about 1/2 way with the bread crumbs or a mix of Bread Crumbs and Planko

Take a few pieces of chicken and place them into the egg batter (I typically add as much as I can), let them soak for a few moments while stirring them into the mixture.

Take them one at a time and place them into the bread crumbs, cover them and use a fork to firmly press the crumbs onto the chicken. Press firmly with the fork but not so hard that the fork leaves marks.

Once all the chicken is breaded add about 1/4 inch of oil to the frying pan and heat the oil over a medium flame. The oil is ready when a drop of water will get a reaction from the oil.

Fry the chicken so that each side is golden brown. I dry the chicken so that is doesn't remain very greasy, you can do this anyway you see fit.