Breading and shallow-frying chicken cutlets is a quick way to bring restaurant-style cooking to your kitchen.
Lesson 9: Breaded chicken cutlets
In the first plate, plop in a big handful of flour , sprinkle it with salt and pepper and zhush it around with your fingers. In the second plate, crack in two eggs, add a splash of water and whisk it together with a fork until it’s more or less homogeneous. In the third plate, rain down two big handfuls of bread crumbs. I make my own because I have a lot of bread to use up but the store-bought kind is just as good.
Alright, we’re ready to cook! If you want to cook two cutlets at a time, get your biggest skillet out from wherever you’ve hidden it because you never thought you’d use it and place it on the stove; if cooking one at a time, that beat-up clunker you use every day is perfect. Add a couple tablespoons of butter and the same amount in glugs of olive oil. Heat the skillet over medium heat, swirling the butter and oil, until the butter melts and stops frothing.
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