I love chicken...especially white meat. Now my husband would prefer the dark meat, give him a leg or thigh over the chicken breast any day, but not me! And fried, mmmm, bring on the food! The coating is delicious, a little different than I have made before but still awesome none the less.
2 chicken breasts
1/3 cup flour
1/3 cup bread crumbs
1/3 cup ground nuts
1/3 cup Parmesan cheese
2 tablespoons chopped parsley
1/3 cup canola oil
salt to taste
1. First, place the breasts between two layers of wax paper or plastic wrap.
Then using a meat mallet or a rolling-pin (or anything that could do the job), pound the chicken breasts so that they’re evenly thin. They will spread out to at least 2 or 3 times their size as they flatten.
2. Slice each breast in half after flattening. That way you’ll achieve 4 nice portions.
3. Now salt the cutlets on both sides generously.
This is the only time we are using salt while preparing this recipe, so there’s no need to hold back.
4. Now, let the dredging begin. First, dredge a piece in flour.
5. Then dip it in lightly beaten eggs.
6. And finally cover your cutlet with a mixture of bread crumbs, ground nuts, Parmesan and chopped parsley.
I’ve used ground peanuts this time. But feel free to use any nuts you like and have on hand.
7. Set aside on a large platter (don’t overlap the pieces) and repeat with remaining chicken.
8. Pour the vegetable oil into a large skillet or pan and place over medium heat until a pinch of breading sizzles immediately when you drop it in the pan.
9. Place one breaded chicken cutlet into the hot oil and cook for about 4 minutes per side, turning once. Both sides should be golden brown and crisp, and the chicken should be cooked through. Serve hot with just about anything! I had sauteed cabbage and chicken stuffing. Everything went before I could have seconds...so enjoy it for it goes fast!
Recipe found at Zoom Yummy.