Chicken Cutlets

Chicken Cutlets

Chicken Cutlets

• 2 large Chicken Breasts
• 3 eggs
• 1 cup Italian salad dressing (I used Caesar)
• 1 cup grated  Pecorino or Romano or Parmesan cheese
• breadcrumbs
• fresh parsley, chopped
• salt and pepper
• garlic powder
• Oil for frying

DIRECTIONS

Cut the chicken across the grain of the meat, longways, into about 3/4-inch strips.

Beat the eggs and add the dressing.

Add the chicken strips to the mixture and message to thoroughly coat.

In a deep dish, combine the breadcrumbs, grated parmesan cheese, salt, pepper and garlic powder,

Remove a piece of chicken from the egg mixture and firmly press into the breadcrumbs. The pressure of pressing the chicken will flatten each piece. They will go from rectangular to flat.

Place the breaded chicken onto a plate and continue breading each piece.

Heat oil in a skillet over med-high heat. Add chicken without crowding and fry 2-3 minutes on each side. Remove from pan and place onto a wire rack to keep them crispy.

If you like lemon, squeeze the juice from a fresh lemon onto the fried chicken.