Chicken Cutlet (Escalope)

Serves 4

Time 20-25 minutes

4 Chicken Breasts (boneless, skinless)

1 cup, Italian Breadcrumbs (or 1 cup of golden breadcrumbs mixed in 1 tablespoon of your favourite Italian Seasoning blend- or check mine out!)

2 Eggs

Olive Oil

Salt & Pepper

Lemon wedges

 

Place your chicken breasts between two large pieces of plastic wrap. Pound flat with the smooth side of a meat tenderiser or something similar. Be careful not to break the meat but you do want to pound it so that it’s all evenly about a 1/4 inch thick.

In a bowl, beat your eggs together, and season well with salt and pepper. Set aside.

Place your breadcrumb mixture on a plate, and season well with salt and pepper (if you are using a store bought seasoning blend, make sure it doesn’t already have salt & pepper in it)

Get an extra plate, and set aside for the chicken once it’s prepped.

Take a chicken breast, dip it into your egg mixture, then into your breadcrumbs, ensuring that every bit is covered, and place on that extra plate you set aside. Be sure to designate one hand as your “wet hand” and one as your “dry hand” so that the mixture sticks to the chicken and not to you!

Continue to coat all your chicken in your delicious mixtures.

(Time saving tips: At this stage, you can cover the chicken, and place in the fridge for later in the day if you’re making these for a dinner party or a get-together.

OR wrap well, and freeze your chicken to make whenever you want. Just be sure to defrost completely before cooking.)

Otherwise, pre-heat a frying pan to medium-high heat, covering the bottom of the pan with olive oil- several generous tablespoons depending on the size of your pan. Cook your chicken in batches ensuring they don’t overlap. Add more olive oil to the pan as needed- don’t let the pan dry out!

Cook until crispy and golden brown, about 4 minutes on each side. Once cooked, place onto a paper towel lined plate to absorb any excess oil.

Serve with lemon wedges on the side!

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