- * 2 eggs
- * 2 tablespoons of water
- * 1 cup of dry seasoned bread
- * 1 cup of flour
- * 1 1/2 pounds of thin sliced
- boneless chicken breasts
- * 3 tablespoons of vegetable oil
Mix eggs and water together.
Dredge chicken in flour.
Dip chicken into egg wash.
Coat chicken with bread crumbs.
Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.
What's the secret to making crispy, golden-brown chicken cutlets? The dredge-dunk-and-pat method!
No Reviews at this time.