45 minutes | Serves 4
These cutlets are delicious, make great leftovers, and can even be prepped and frozen prior to being fried. When I was growing up in a small town in Michigan, my mom often used our evening leftovers to pack me a cutlet sandwich for lunch. Naturally, anything unusual in grade school does not make you friends. I resigned to eating my delicious oil soaked sandwich in the bathroom stall in peace. I didn’t realize how lucky I was until much later.
3 Chicken breasts (sliced into thirds and beaten flat)
Salt and pepper
Panko bread crumbs
Oil for frying
Prepare meat by beating it flat with a meat tenderizer. Beat the egg with a fork and add salt and pepper. Put panko on a flat plate. Dip chicken in egg letting the extra egg drip off when removing it (using a fork is helpful). Bread both sides of chicken by setting it in the panko and pressing down. Set breaded pieces aside. Repeat these steps until all the meat is breaded. Add oil to a frying pan and cook for about 5 minutes per side until browned and cooked through. Drizzle fresh lemon juice over cutlets at the end. If you have cooked leftovers, you can go the sandwich route or can simply reheated these in the oven with cheese and prosciutto on top. You can also freeze the breaded strips by individually wrapping them in parchment paper and then wrapping the entire portions in foil. To cook frozen chicken, simply remove from freezer and add directly to frying pan for 5 minutes on each side.