We have them for lunch, we have them for dinner, we have them for snack.  Heck, we have even been known to have a cold one for breakfast.

Chicken cutlets ROCK and they freeze well.
I use them has homemade chicken nuggets.
Much better than that frozen crap you buy in the freezer section.

This is one thing every single person in our family will eat without complaint.
The only time they complain is when I don't make mashed potatoes and gravy to go with it.

OK.  Let's get started - what you will need:

(This is one of those recipes where I am guessing at the measurements!)

4-6 Boneless skinless chicken breast - sliced thin lengthwise (you can buy the thin sliced chicken breast or tenders, but I feel they are too expensive so I cut them thin myself.)
Your favorite paprika (I use smoked - thanks for sending it to me Lara!)
Salt
Pepper
2-3 cups of flour
3-4 cups of your favorite bread crumbs
3-4 eggs
2-4 cups of vegetable oil

Slice your chicken breast lengthwise into 3 pieces and then pound the heck out of them with a meat mallet. (OK...maybe not the heck out of them, but pound them enough to help make them a little more tender:)
When tenderizing place a sheet of plastic wrap over of the chicken to keep chicken juice from splattering all over you.
Sprinkle with a little salt, pepper and paprika.
Put flour, eggs & bread crumbs in separate dishes.
Scramble eggs.
Dredge chicken in flour.
Dip chicken in egg then coat with bread crumbs.
Over medium high heat, heat enough oil in frying pan to almost cover the cutlets.
To make sure oil is hot enough drop a little flour into pan, if it sizzles you are good to go. 
Add chicken one layer at a time like this:
Fry for about 2 minutes on each side until golden brown.
Cut them up into bite size pieces for you kids to eat as an after school snack.
** Sure you can cut the chicken up into bite size pieces in the beginning so that all pieces of the chicken is coated, but I feel that takes too long and my kids are just as happy to have chicken nuggets with a little chicken showing.  Sometimes when I have enough time I do it the right way, but not today.  :o)

To freeze: I let them cool first then I flash freeze them - I put them on a cookie sheet in a single layer, pop them in the freezer for 10 minutes and then put into a Ziploc bag to freeze.
(Flash freezing helps prevent things from sticking together.)
Sara
1/30/2013 04:13:30 pm

We do something like this and use the italian bread crumbs. They are sinfully yummy. I say sinfully because it is hard to not eat too much of them.

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Carla
1/31/2013 05:26:56 pm

Well thanks a lot Trish, did us over & now I am totally hungry! And, Rethinking tomorrow nights menu!

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Ashley
1/31/2013 05:29:40 pm

I use corn flakes instead of bread crumbs, makes it have a extra crunch

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MIL
2/4/2013 10:31:52 pm

That little face says it all - I love that smile!

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