Moms Super Thin And Crispy Chicken Cutlets Recipes

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
• Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

Steps:

• In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
• In another shallow dish, mix egg and milk until well blended.
• Preheat oil in large skillet over medium to medium high heat.
• Coat both sides of each chicken in dry mix.
• Dip each piece in egg/milk mixture, coating both sides well.
• Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
• Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
• Serve with your favorite sides and enjoy.

Steps:

• Here's the key to the whole recipe... Pay attention!
• Chicken cooks quickly when sliced real thin so fry cutlets at med-high heat, 3 minutes on each side...
• If you need further convincing to cut your cutlets very thin, then think of this fact. The less time the chicken cooks in oil, the less the calories retained after draining and patting dry.
• If your kids are like mine, they'll be asking for this every other day, so try and reduce fat every chance you get.
• Onto the instructions....
• Defrost breasts only ¾ through. You'll need the additional stability to cut very thin slices. Need good knife and a steady hand, but practice helps all skill levels.
• 2 Lbs Chicken Breast (1 Breast = 6 cutlets = 1/4th inch (.250) thick slices).
• Pour the 4 cups of Canola Oil into a large frying pan. You're really looking to have the oil reach 1/2 inch from the bottom of the pan. The chicken needs to cook thoroughly and quickly.
• Set burner under frying to med-high. Test Oil in 5 minutes by placing one of your smaller pieces in the pan. if the cutlet looks like it is cooking evenly and as quickly as required, then add additional pieces. Not too many at a time. Patience is key.
• Open first gallon-size Ziploc and crack in three eggs. Blow up the bag, by closing almost completely. Pretend you're blowing up a balloon. Close the seal and shake. Eggs mixed super fast. Insert all sliced chicken; seal shake (carefully), Set aside.
• Put all dry ingredients in second bag.
• Add egged chicken no more than 3 at a time. Flour mix can get glutinous if too much egg is added at once. Seal and shake vigorously until coated lightly throughout.
• Place in hot oil.
• The rest is all up to you. Be careful. Watch your cutlets, no more than 3 minutes on each side.
• When you have drained all excessive oil, put them in a pan and place in the oven at 325 degrees for 15 minutes. This will finish up the cooking if you cut them too big and release excess oil.
• Enjoy.
• (Recipe approved by my Gluten Free Family).