Mariel’s Chicken Cutlets
Thanks Mariel!
Here’s the recipe for about a 1lb of boneless chicken breasts. Amounts are estimated and can obviously just be scaled up for a larger portions.
1lb boneless chicken breasts, trimmed
2cups flour
2cups italian seasoned breadcrumbs
2 eggs whisked with milk
salt
pepper
olive oil
1/2 cup white wine
Trim the chicken cutlets of any fatty, or less than appealing parts. Setup stations: first should be flour, then eggs/milk, and finally breadcrumbs. I will usually season the flour with some salt and pepper and sometimes add a small amount of garlic salt or powder to the breadcrumbs. Heat up olive oil in pan at medium heat and add the chicken breasts. Cook ~5 minutes, or until a nice golden brown crunch appears on one side and the breast is cooked about halfway through. Turn and cook other side, may need to add more oil. When that side is nice and crunchy I add the white wine and cover for about 2-3 minutes. This helps avoid burning the outside and undercooking the inside, or just ending up with dry chicken.
If you want to spice up the dish a bit you can always add garlic,onions, or mushrooms to the pan prior to adding the chicken. Let them brown and remove for pan. Return to pan when adding wine. If you want to do chicken tenders instead of whole breasts, I usually put the flour and breadcrumbs in separate ziploc bags and just cover a bunch of chicken pieces at once.