This recipe is one of those things I make so much I almost don't think of it when people ask me for recipes. It just feels like such a staple that it doesn't count, like milk or bread. I'm sure you can find a million variations of it online, but this version has stuck in our household because I find it to be the easiest and the best tasting. I make this so often because it's quick and good, but mostly because it's one of the only ways I can get chicken into my picky 6 year old (chicken orzo soup is another).
K I D D U T I E S : (kids can do any or all)
Set up plates with flour and bread crumbs
Make the egg mixture (crack eggs, squeeze lemon, mix)
Bread the chicken (age 7+)
I N G R E D I E N T S :
1lb chicken breast cutlets (have your butcher cut them for you if they aren't pre-packaged in your grocery store)
1/2 cup all purpose flour
1 tsp salt
1/4 tsp pepper
1 tbsp lemon juice
1 cup bread crumbs of choice (I use Panko with a sprinkle of salt added to it)
Extra virgin olive oil and butter for cooking
I N S T R U C T I O N S :
Put flour, salt and pepper on a plate and mix with a fork. In a second dish or shallow bowl, mix eggs and lemon juice together. On a third plate, put bread crumbs. One by one, dredge chicken cutlets in the flour, then egg mixture, then bread crumbs, pressing to make sure the crumbs stick well. Once all of the chicken is breaded, heat about 2 tbsp butter and 2 tbsp olive oil in a large pan over medium high heat. When the butter is melted and the pan is hot, add 2 cutlets at a time, and cook about 4 minutes per side, until nicely golden brown. Remove to a paper towel lined plate and cover with foil to keep warm while you cook the rest. Serve with lemon and grated parmesan cheese and your family's favorite roasted vegetable.
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