- Chicken Cutlets Please!
Prep time 20 minute Cook time 20 – 30 minutes
4 boneless, skinless breast
3/4 cup lemon juice
1/2 cup grated cheese
Combine lemon juice with egg in a bowl and beat.
To begin with I use a sharp fillet knife; after removing trim lay breast side up and place your hand firmly on top. Slowly cut into the breast to make a fine cutlet. I usually get 4 – 6 pieces from each breast.
Place cutlets in egg/lemon mixture as you cut, in a separate bowl add cheese and parsley to bread crumbs. I prefer to let the cutlet set in the mixture a few minutes turning frequently; the meat will lighten as they soak. Lemon juice is an astringent which cleanses bacteria; and adds a fine taste.
Next lightly coat with bread crumbs. If you prepare the cutlets ahead of time and place them in the refrigerator; I highly recommend removing them to room temperature before frying. In this way the cutlets won’t stick to the pan during frying.
Pre-heat skillet and oil, place cutlets in pan on medium heat; watch as the edges start to brown before turning. A folded paper towel placed on serving platter will soak up excess oil.
For any amount of breast I always use 1 egg; should I have more than 4 breast, I add additional lemon juice. Some people garnish the finished cutlets with slices of fresh lemon, I prefer not, in case leftovers are used for another dinner; Chicken Parma for example.
Leftovers are Awesome!