Chicken Cutlets

 Quick and easy to make.  They freeze well or even quicker meals in the future.  This recipe is easy to cut in half or double in size.

CHICKEN CUTLETS

(serves 8)

Ingredients:

*2 boneless, skinless chicken breasts (about 2 pounds)

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1 teaspoon paprika

*1/2 cup all-purpose flour

*2 large eggs

*1 teaspoon water

*1 cup panko bread crumbs

*1 1/2  cups Italian bread crumbs

*1/2 cup freshly grated parmesan cheese

*1/2 teaspoon garlic powder

*1/4 teaspoon onion powder

*1 tablespoon dried parsley

*1 teaspoon Italian seasoning

*1-2 cups canola oil or vegetable oil 

*lemon wedges (optional)

Directions:

~Slice each chicken breast in half horizontally.

~Place chicken into a large zip-lock bag or between plastic wrap, and pound to 1/4-inch thickness.

~Season with desired amount of salt & pepper (I just do it lightly because I'm adding salt & pepper to the flour mixture).

~In one medium bowl, whisk 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon paprika.

~In another medium bowl, whisk 2 large eggs and 1 teaspoon water.

~In another medium bowl, stir 1 cup panko bread crumbs, 1 1/2 cups Italian bread crumbs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 tablespoon dried parsley and 1 teaspoon dried Italian seasoning until well incorporated.

~Dredge each chicken cutlet lightly in the flour, shaking off any excess.

~Dip each cutlet not the egg wash, allowing any excess to drip off.

~Set breaded cutlets on a cooling rack or tray and allow to set of 5-10 minutes while the oil is heating up.

~Press each cutlet into the breadcrumb mixture, making sure all sides are well coated.

~Heat up 1-2 cups canola or vegetable oil in a large skillet (oil should of about half way up the pan) over medium heat.

~Heat until the oil is shimmering (350-375 degrees).

~Fry for about 2-3 minutes per side or until a deep golden brown (internal temperature 165 degrees).

~Transfer onto a wire rack and sprinkle lightly with salt.

~Squeeze some lemon juice over cutlets and serve (optional).