Fried Chicken Cutlets, accompanied with my mother-in-law’s mushroom salad. Nick has been asking me if I would make the salad, and if I could remember his mom’s recipe. My mother-in-law is a great cook, but all her recipes went with her, when she moved to Florida. So I tried to replicate it and I am proud to say “I did it!” Nick tasted it and loved it.
Print-Friendly Recipe ( Fried Chicken Cutlets)
Chicken Cutlets are seasoned with salt and black pepper, while in a strainer one small pinch of each, rub it in and rinse it off. Two eggs seasoned with salt and black pepper and two or three drops of milk mixed together. Pour Italian seasoned bread crumbs in a flat dish; dredge chicken cutlets in egg mixture then bread crumbs; (I use thin cut chicken cutlets, I don’t use Chicken Breast and if I did buy them (breasts) I would cut them to make them thinner.) The ingredients above are good for 9 or 10 chicken cutlets. Fry in vegetable oil until each side is a golden brown. About 4 to five minutes on each side. Drain on paper towels – I either freeze these if I know we won’t be eating them early in the week; or if we are eating them early in the week I will leave them in the fridge.