Sunday, April 27, 2008

Mom's Chicken Cutlets




I always think of Mom whenever I make this. When planning dinner, she always told me, "you have to have all the parts", meaning there's the main protein, the starch, and the veggie side dishes. This is great to serve with some roasted vegetables and your favorite potatoes. Whenever I make it for friends, they say "Wow, a real home cooked dinner!" What a concept, right?


boneless chicken breasts
2 eggs, beaten
bread crumbs
melted butter

Preheat oven to 350 degrees.
Slice each chicken breast horizontally so that you have twice as many pieces that are half as thick. Dip each chicken breast first into egg, then into bread crumbs. Place breaded chicken breasts on a baking sheet. Drizzle each one with a tablespoon of melted butter. Place tray in oven and bake for 20-30 minutes or until done.

Tip:
Mom always lined the baking tray with aluminium foil, so of course, that's what I do too. It makes cleanup up a lot faster.
If you like a thicker breading, you can dredge each piece of chicken in flour before dipping in egg and then bread crumbs.
To keep from breading your fingers, keep one hand wet and one hand dry. In other words, dredge the chicken in flour with your left hand and put it into the egg. Then use your right hand to dip it until it's coated with egg and drop it into the bread crumbs. Then use your left hand again to coat it with bread crumbs. Get it? One hand stays wet, the other stays dry. You won't bread your fingers when you bread the chicken.

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