CHICKEN CUTLETS
Steps:
- Rinse the chicken breasts and blot dry. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out, to a uniform thickness of about 1/3 inch. Set aside. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a medium-size bowl. Stir. In a separate bowl or pie plate, beat together the egg and milk. Set both of the bowls aside. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess. Dip both sides in the egg mixture. Coat both sides with the crumb mixture. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.
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