Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

Ingredients for Breaded Chicken Cutlets (aka Grandma Jody's Chicken)

• Few generous glugs of olive oil (5 to 90ml ), more as necessary (you are not deep-frying here, but pretty close)

• 2 eggs, lightly beaten

• 90g plain flour

• 190g plain bread crumbs or Kellogg's Corn Flake Crumbs that have been salted and peppered 4 boneless chicken breasts (about 575g), rinsed and patted dry and pounded like crazy

Add the oil to a large skillet set over medium-high heat.

Set up your dredging stations: one rimmed plate for the eggs, one plate for the flour, and one plate for the bread crumbs. Using a fork, coat your chicken pieces first in the flour (shaking off any excess), then in the egg, then in the crumbs, pressing the chicken into the crumbs to thoroughly coat.

Fry each breast in the oil for 3 to 4 minutes on each side. (I usually do two at a time, but I've been known to cram all of them in at once and then spend the entire meal wishing I had just sucked it up and waited the 6 extra minutes.) The cutlets are cooked when chicken is firm to the touch but not rock hard.

Remove and drain the chicken onto a paper-towel-lined dinner plate tented with foil if you have more pieces to fry. Add more oil to the pan and fry the remaining breasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.