|Breaded Chicken Cutlets with Vigo|
4 Chicken Cutlets
1 cup, Vigo Italian Stlye Seasoned Bread Crumbs With Imported Romano Cheese
1 Egg, slightly beaten
1/2 cup, All-Purpose Flour
|Vigo Italian Stlye Seasoned Bread Crumbs With Imported Romano Cheese|
Pat Chicken Cutlets dry with a paper towel on both sides. Be sure to wash your hands a lot. Season both sides with Kosher Salt.
Take 3 square pans (such as Pyrex) and in each put Flour, Egg, Bread Crumbs. Add 1 tablespoon Kosher Salt to Bread Crumbs.
In a large skillet, add a generous amount of Canola Oil and heat on medium-high. It will just take a few minutes to get hot.
While the skillet is heating up, dredge Chicken Cutlets on both sides, beginning with Flour, Egg (shake off excess) and lastly, Bread Crumbs making sure you press on the Chicken and coat completely.
When hot, add breaded Chicken to skillet and continue dredging until you have all four in. The first Cutlet will be ready to turn by the time all four are in the skillet.
The Chicken Cutlets cook for about 3-4 minutes on each side.
When Chicken Cutlets are done, place each on a plate lined with paper towels. After a few minutes of letting them rest, pat lightly with paper towel and serve with the rest of your meal.
You can find Vigo Italian Seasoned Bread Crumbs With Imported Romano Cheese and other fine products in your local supermarket.
Visit Vigo's website for further information, http://www.vigo-alessi.com/.