Chicken Cutlets
A Kurtz Family favorite. We often serve it with mashed potatoes and corn or peas and rice pilaf. I'm getting hungry just thinking about it. The leftover chicken makes a great sandwich the next day right out of the refrigerator.
- 2 boneless skinless chicken breasts
- 1 large eggs mixed with 1 Tbsp water
- 2 cups Italian-style bread crumbs
- 2 tablespoons canola oil
Rinse chicken breasts under cold water. Filet each breast to make 2-3 thinner servings of chicken.
Dip each slice of chicken in egg, then bread crumbs to coat
Heat oil in skillet; fry chicken until cooked and juices run clear (about 6-8 minutes per side).