Breaded Chicken Cutlet

Ingredients

• 2 large chicken breast
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 2 large eggs
• ½ cup all-purpose flour
• ½ cup vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Slice each chicken breast horizontally into two thin cutlets. Place between plastic wrap and pound to an even 1/4-inch thickness.

2. 2

   Set up three shallow dishes: one with the 1/2 cup flour, one with the 2 beaten eggs, and one with the 1 cup breadcrumbs mixed with the 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.

3. 3

   Dredge each cutlet in flour, shaking off excess, then dip in egg, letting excess drip off, then press into breadcrumbs to coat evenly.

4. 4

   Heat the 1/2 cup oil in a large skillet over medium-high until shimmering, about 2 minutes. The oil should sizzle when a breadcrumb is dropped in.

5. 5

   Fry cutlets in a single layer without crowding, about 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).

6. 6

   Transfer to a paper towel-lined plate to drain. Serve hot with lemon wedges or your favorite sauce.

Tools you’ll need

• Large skillet
• Meat mallet or rolling pin
• Shallow dishes
• Tongs
• Paper towels

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