UNCLE BILL'S CHICKEN CUTLETS MELANAISE
The cutlets cook so quickly, crunchy on the outside and yet nice and moist on the inside. You may also use pork tenderloin cut into 1/2 inch thickness, then pounded to 1/4 inch thickness.
Provided by William Uncle Bill
Categories Chicken Breast
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse chicken breast under cold water and then pat dry with paper towels.
- Place the chicken breasts in a plastic zip-lok that has been sprayed with a vegetable oil. This helps the the chicken slide while pounding. Using the bottom of a small frying pan, a meat hammer or a rolling pin; pound the chicken breasts carefully until they are about 1/4 inch in thickness.
- In a shallow dish, add flour, seasoning salt and pepper, mix well.
- In another shallow dish, add bread crumbs, Padano cheese and grated nutmeg; mix well.
- In a mixing bowl, add eggs and water and whisk until fluffy.
- Dip each cutlet in the egg mixture.
- Then dredge in the flour mixture, coating all areas well.
- Dip the flour coated cutlet again into the egg mixture; coating well.
- Now dip the cutlets into the bread crumb mixture; coating well and pressing the crumbs lightly into the cutlets.
- In a large frying pan, heat the oil and butter on medium-high heat.
- Fry cutlets for about 1 to 1 1/2 minutes, then turn steaks over and fry for another 1 minute or until cutlets have no pink showing when making a small knife cut in the center to check for doneness.
- Because the cutlets are thin, they fry very quickly, do not burn.
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