FRIED CHICKEN BREAST CUTLETS

DELICIOUS yet EASY quick weeknight dinner with Fried Chicken Breast Cutlets; they fry up quick. At bottom of post I included 3 step dipping method from a recipe in the Seattle Times.

Season both sides of cutlets, dip in dish with a mix of ‘seasoned’ flour and Italian breadcrumbs (parmesan cheese is really good addition too). I used a favorite all purpose seasoning, grill master seasoning, garlic powder, smoked paprika, S&P (& i always sneak turmeric in on my family…it WORKS everytime ♡) :D. Heat 1 to 1 1/2 inch of oil in heavy skillet. Place cutlets in hot (not smoking) pan on medium (my burners run hot) heat. I set timer at 3 minutes per side and all ‘6′ turned out so golden crispy on outside yet moist tender on inside. Depends on heat level of stove but once a golden brown on first side, flip over and do other side same amount of time. While chicken was frying (I did 2 at a time) I threw together a fresh Ceasar Salad. Now I might have good anchovies from local Italian Grocer but this was a ‘quick’ weeknight dinner. So Panera’s Ceasar Dressing was tasty to us. Well, except for my granddaughter grabbing her favorite ranch (teens). Although it was typical romaine with parm, salt, pepper and croutons…I still grabbed the family favorites to set out for everyone to make their own choice. Most of us LOVE Ceasar Dressing.

THAT WAS SO GOOD…TO ALL OF US, that it’s going to be a very regular on our menu. Yes, I’m raving over it. It was that damn delicious. My granddaughter had 2 and the 1 leftover next day. You might notice I couldn’t get them done fast enough lol, her & her dad were making their plates as fast as I got em done ♡ I’m all for something EASY that tastes amazing too.

Try it and ENJOY!

Yeah…clean up can come later

Oh it’ll cook thru no problem.

♡

– from the Seattle Times–

*set up three dipping stations (these quantities are for 1 pound of chicken): Spread out a scant ¼ cup flour on a dinner plate; use a fork to whisk 1 egg in a small, wide bowl; and pour about 1 cup panko on another dinner plate. I like to use panko (Japanese breadcrumbs, available in any supermarket’s Asian aisle) to make a really crispy crust, but you can use store-bought or homemade breadcrumbs instead.

Dip each piece of chicken into the flour, first one side and then the other, and shake it to remove the excess. Repeat with the eggwash. Last, lay the chicken on the panko and press it gently to get the panko to adhere, then turn it over and repeat. Make sure it is well covered. You might be tempted to skip the flour dip, but don’t — it gives the egg something to stick to. An even egg coating makes an even crust, which will help to ensure juicy chicken.

Below is another good find!

Parmigiana Chicken Cutlets