Breaded Chicken Cutlets

Breaded Chicken Cutlets

printable recipe here

2 or 3 chicken cutlets

1/2 cup flour

2 eggs

1 cup seasoned panko, or regular bread crumbs, or more as needed (I season my own bread crumbs with salt, pepper, dried basil, and garlic powder)

2 T. olive oil

2 T. butter

Pound the chicken cutlets to make them a uniform thickness. Beat the eggs with a couple of tablespoons of water. Place the flour in a plate and do the same with the beaten eggs and the panko.

Dredge the chicken cutlets first in the flour, then shake off any excess. Dip it into the egg, then the panko. Heat the skillet (I use a cast iron skillet about 10 inches in diameter) and add the oil and butter. Fry the cutlets in the mixture and turn once, when golden brown. Remove to a platter. Use more olive oil and butter as needed to fry remaining cutlets. Serve with lemon wedges.