Ingredients
3 chicken breast cutlets
4 slices sandwich bread, white or wheat or mixed (or large baggie of reserved bread crusts)
½ c grated parmesan cheese
½ t paprika
1 t dried basil
¼ cup flour
3 T vegetable oil
2 T butter
1 large egg
2 T water
Salt and pepper
Method
1. Cut cutlets in half. Place each slice between two sheets of plastic wrap and pound with meat mallet until chicken is about ½”. Pulse the bread in food processor into large breadcrumbs (do not toast bread before processing; stale bread is fine). Add parmesan cheese, basil, paprika, salt and pepper, and pulse a few more times. Keep crumbs large and fluffy.
2. Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 2 T of water, until the egg is no longer stringy (about one minute).
3. Heat a large sauté pan over medium high heat, and add vegetable oil and butter. Dip the chicken in the flour to dust lightly, then in the egg and finally the crumbs. Cook the meat about three minutes each side. Once cooked, remove and place on a plate covered with paper towel to blot excess oil. Salt and pepper and serve.
Yield: 4-6 servings
Prep time: 15 minutes
Ease of preparation: Easy
Recipe courtesy of Melissa d’Arabian developed for the Grain Foods Foundation
