Chicken Cutlets

We first had this recipe in Australia.  Our Australian "sister=in-law" made these for us several times and we immediately fell in love with them.  We make large batches of these chicken cutlets and freeze them for an easy, but good, meal.  These are especially great in the summer when no one feels like cooking!  Serve with a side salad and some green beans or potatoe salad and your good to go!



Okay, I admit may not the most captivating picture!  But darn, they're good!

Ingredients:
- boneless chicken
- bread crumbs and Panko bread crumbs*
- parmesan Cheese
- eggs
- flour
- salt and pepper
- olive oil

If the chicken breasts are quite plump, slice them in half.  Take each slice and pound them between sheets of plastic wrap until their thin and spread out.

Combine bread crumbs and Panko bread crumbs (1/2 and 1/2) with parmesan cheese in a bowl.

In a separate bowl, come flour and salt and pepper.

In another bowl, beat eggs just until the yolk and the white combine.

Place your bowls in this order:  flour, eggs, bread crumbs.  Have another plate ready for the coated chicken breasts.

Dip each chicken breast in the flour, coating on all sides.  Then dip the chicken in the egg mixture.  Finally, place the chicken in the bread crumbs, ensuring the entire chicken breast is thoroughly coated.  Place the coated chicken breast on a platter.  Continue through several chicken breasts as the next step is frying.

In a deep skillet, pour enough olive oil to fry the chicken breasts (about 1/2").  Bring the oil to a medium heat.  Fry the chicken breast in the olive oil, turning so that both sides are cooked through.  Be careful not to burn them.  Continue coating and frying the chicken breasts until done.