***This recipe was found in People Magazine, submitted by Wolfgang Puck.***
4 6-oz chicken cutlets
salt and pepper
1 cup flour
2 eggs plus 2 tbsp water, beaten for egg wash
3 cups dried white bread crumbs
peanut oil for frying
lemon sections for garnish (optional)
In a heavy, deep saute pan, preheat about 4 inches of oil to 375*.
Season the chicken cutlets with salt and pepper. Dredge in flour. Dip in egg wash. Coat with bread crumbs. Deep fry in oil for about 3 minutes or until golden brown and cooked through. Transfer to paper towels to drain.
This was really yummy and really easy! My one problem was that my chicken breasts were too large. Once again, I had the hubby pound them down so they were about 1/4 inch thick, but I think they were just too big around. I will try this again and cut the chicken breasts, and perhaps add some extra seasoning, since this chicken turns out to be just crispy, breaded chicken.
Family Chef's Grade: B
No comments:
Post a Comment