This is a recipe passed down from my mother. It’s a great recipe that both kids and adults love, plus it’s not that hard to make. It goes great with mashed potatoes and your favorite green vegetable. Just give yourself about an hour to make it because it requires 35-45 minutes in the oven.
- 1 lb of chicken breast (thin slice preferred)
- Bread crumbs (I like Italian seasoned bread crumbs)
- 1-2 eggs
- Vegetable oil
- Butter (optional)
- Preheat the oven to 350 degrees.
- Cut and pound chicken breasts so they are pretty thin. The thinner they are, they less they have to cook in the oven.
- Scramble 1-2 eggs in a bowl, enough to cover all your chicken.
- Put your chicken in the bowl with the eggs and cover the chicken thoroughly.
- Heat up about a centimeter of vegetable oil in a frying pan.
- Dip your egg covered chicken in a bowl of bread cumbs and coat it evenly. Place in the pan right away.
- Cook each side of the chicken breast for 1-3 minutes, until they are golden brown. The inside does not have to be cooked.
- You may not be able to cook all the chicken breasts at once. Between batches, refill the vegetable oil.
- Put each fried chicken cutlet in a deep casserole dish. It’s OK if the cutlets slightly overlap to fit.
- Add a small amount of water to the bottom of the dish, enough to cover the bottom.
- If you want your cutlets to be even richer, add a thin pat of butter to the top of each one.
- Cover the casserole dish with foil and put in the oven for 35-45 minutes, until chicken is fully cooked.