You will need:
3-4 Boneless and skinless Chicken Breasts
2 Eggs (for dipping)
Olive or Vegetable Oil (for frying)
Crispy Coating Mixture (recipe follows)
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Rinse the chicken breasts in cold water and set aside. Crack 2 eggs in
a shallow dish. Add a splash of milk and quickly wisk - set aside.
Prepare Coating Mixture:
1 C. Italian Breadcrumbs
1 C. Plain Panko Breadcrumbs
1/4 C. Finely chopped fresh Parsley
1 Tbsp. Fresh Thyme
1/3 C. Fresh grated Parmesan Cheese
1/2 Tsp. Ground (or Fresh) Ginger
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt and Pepper (to taste)
My recommendation: TRY to use FRESH Parsley and Thyme if possible - it DOES make a difference! The best way to mix these ingredients together is to measure each one into a ziplock type back - this method will allow you to zip up the bag and shake it all up!
Place coating mixture in a shallow dish. You will have something similar to an assembly line: chicken cutlets, then egg mixture, then coating mixture.
Slice each breast length-wise to create 2 cutlets for each breast. Take each cutlet and dip in the egg mixture, then press into coating mixture (press firmly on each side to assure that the corse breadcrumbs sticksto the cutlet. Shake off excess gently and set aside on a seperate dish. Repeat this process for the remaining cutlets.
In a large skillet, pour enough vegetable (or Olive) oil to coat bottom of pan. Place skillet on Med-High heat and allow oil to heat up. Fry each cutlet until golden brown (usually around 2-3 minutes on each side depending on thickness). Do NOT place cutlets in tinfoil as the heat from the cutlets will moisten the panko breadcrumbs and get soft. Place the cutlets on a paper towel for a minute or so to soak up any grease.
I have been modifying and re-modifying this recipe multiple times and have found that this recipe is very tasty, crispy and makes very moist cutlets - Bon Appetite!
