Chicken Cutlet

By Connor Forbes

There are some meals that I cook knowing that I need to write a recipe for the weekly Connor Cooks columns, and there are some I cook just for fun that turn into the Connor Cooks recipe for the week. This one I set out very intentionally. I knew that I recycled a recipe from last week and this week I needed something fresh.

I keep Costco frozen chicken stocked in the fridge at all times. It is a real life saver. Many days I go what am I going to make and then think, well I got chicken. That paired with a rice cooker and a garden I pretty much am set at all times.

This chicken cutlet recipe is pretty straight forward and not that difficult to make. Though it is a bit messy.

Ingredients

· 4 chicken breasts – tenderized with food hammer

· 1 cup of flour

· 4 eggs

· 1 tbsp salt

· Inch worth of frying oil

· 2 cup of breadcrumbs

To Make

Combine the salt and flour and mix. Whisked your eggs together. On separate plates or bowls, have the flour mix, the whipped eggs, and breadcrumbs. Dunk the chicken in the eggs. Then Flour. Then eggs again. Then breadcrumbs.

Heat oil in a frying pan until about 370 degrees. I test by dipping a fork in the eggs and then in the oil. If it sizzles right away it is ready. A thermometer works too.

Place one breast in the oil at a time. Cook on first side for 2-3 minutes. Flip and cook for another 2-3. Make sure the internal temp of the chicken is 165 degrees and the breading is a nice golden to dark brown. Repeat for all breasts. Let rest. And EAT!

For More recipes visit www.zapinin.com/food.