Chicken cutlets

Ingredients

• •Really thin chicken breasts
• •Italian bread crumbs
• •Garlic powder
• •Grated cheese
• •Fresh parsley
• •Salt and pepper
• •Eggs
• •Oil
• •Butter

Steps

1. 1Set up your dredging station: One plate of breadcrumbs with chopped parsley and grated cheese. One plate of eggs scrambled.
2. 2Oil in pot and get it nice and hot. 350? 375? I don’t know. Should be a thin amount, we ain’t deep frying. You’re shallow frying. Like Hal. Pad of butter in the pan too, gets the cutlets extra crispy.
3. 3Pound out your chicken. Thin as fuck. If you can see through, you’re winning.
4. 4Spread some garlic powder, salt and pepper on those breasts. I like to go hard but you do you.
5. 5Seasoned breasts into that egg mixture, let the excess run off. And then dip into the breadcrumbs mixture; coat it good.
6. 6Straight into the fryer; fry both sides until golden brown.
7. 7Take off and rest on rack. Sprinkle some salt on top.