Chicken Cutlet Recipe

Instructions

Slice each chicken breast into halves.

Then cover each slice with plastic wrap and begin pounding the meat with a meat mallet using the flat side. Pound until the chicken is about 1/2 inch thick.

Now season both sides of the chicken with salt, pepper, and garlic powder to taste. Be careful not to add too much garlic powder, or it may overpower the flavor of the chicken.

To prepare the dredging steps: in a bowl, whisk the eggs with milk and pressed garlic.

Then in a shallow dish, combine the plain breadcrumbs, Panko, breadcrumbs, Kellogg's cornflake crumbs, and grated Parmesan cheese.

Now dredge each chicken cutlet in this order: in flour, then in the egg mixture, and then the breadcrumb mixture.

Place all of the dredged chicken cutlets on a baking sheet and let it rest for about 5 to 10 minutes. This will help prevent the breadcrumbs from falling apart.

Now fill a large skillet with oil (enough to fill up about 1/2 inch of the skillet). Bring it to medium heat and begin cooking the chicken in the hot oil. The best way to check if the chicken is done, cooking is by inserting a meat thermometer into the thickest part of the. It should read at least 165°F.

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