- 2 eggs
- ½ cup milk
- 2–3 cups breadcrumbs (homemade are best, see recipe below)
- 2 whole boneless, skinless chicken breasts, sliced into cutlets
- Olive oil for pan frying
Beat the egg and milk together. Set up the breadcrumbs in a plate next to the egg mixture like an assembly line. Dip the cutlet first in the breadcrumbs, then in the egg mixture, then back in the breadcrumbs until fully coated. Repeat until all are finished. (Hint: Do this ahead and refrigerate. It allows the batter to set up and makes the pan-frying easier. If you don’t have time, not to worry—it still comes out perfectly.)
Heat the olive oil over medium to high heat. You’ll have to adjust the heat—it’s a “feel” thing—you can tell if they are browning too slowly or too quickly. Fry until golden, transfer to an over-proof dish, and place in a 200° oven to keep them crispy until they are all done. Enjoy!
- 10–12 slices stale bread
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons dried parsley
- 1 teaspoon dried oregano
- 1¼ cups Pecorino Romano cheese
Heat oven to 250°F.
Arrange bread in a single layer on a baking sheet. Bake for 20 minutes, until the bread is crisp and dry. Allow to cool completely, then break into small pieces and grind in food processor along with seasonings.
For gluten-free breadcrumbs, substitute 1 cup brown rice flour and 1 cup cornmeal for the stale bread