Chicken Cutlets

Chicken Cutlets - Vincenzo's Plate

Chicken Fillet
1/2 Lemon
Fresh Italian style bread crumbs
Sun Flower Oil

1. Break 3 eggs into a bowl and beat them well. Then add a pinch of salt.
2. Squeeze 1/2 lemon into the eggs. This the secret for keeping the meat from smelling like eggs. Mix well.
3. Pour breadcrumbs on a flat tray which has baking paper over the top.
4. Add a small amount of salt to both sides of the chicken fillet.
5. Submerge the chicken into the bowl with eggs and turn it over using a fork.
6. Place each fillet on top of the bread crumbs and batter the bread crumbs on well. Turn over and repeat.
7. Heat up some sun flower oil in the pan (on a medium heat) and once it’s nice and hot place the chicken cutlets inside to cook. Cook the chicken cutlets a side at the time.

1. Place the chicken cutlets next to an Italian Side Salad

2. Make a sandwich on hoagie bread with a Chicken Cutlet, mayonnaise, tomato slices, lettuce, American cheese, pickles, and hot pepper relish.

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