We have considered the double-breading for these chicken cutlets, that means dipping the chicken breast in the egg and then in the breadcrumbs and then again in the egg and breadcrumbs.
They also have to cook pretty quickly, otherwise they will be overcooked. It only takes a few minutes on both sides to get a perfectly cooked cutlet inside out.
Serves 4, Preparation time 10 mins, Cooking time 10-12 mins
- Chicken breasts, 4
- 3 medium-size eggs, beaten
- Breadcrumbs, to taste
- EVOO – Extra Virgin Olive Oil or Peanut Seeds Oil, to taste
- a pinch of salt
Cut in half chicken breasts horizontally in half using a sharp knife, then place them between two parchment paper sheets and using a rolling pin, a small glass or even your palm, slightly pound the cutlets to flat them, making this from the center out.
Beat the eggs and dip the chicken slices first in the eggs and then in the breadcrumbs.
Repeat, dipping the cutlet first in the eggs and then in the breadcrumbs. Do the same for all the chicken slices.
Press lightly with your hand so that the breadcrumbs adhere well to both sides.
In a large frying pan, heat the oil just enough to fry them evenly (no deep frying required) and when hot, place the cutlets in the pan and fry them on a high heat for a maximum of 2-3 minutes per side.
As the cutlets are ready, dry them on kitchen paper towels and serve hot with a pinch of salt on each.