Tuesday Mothers' Club Chicken

• 1 cup milk or half-and-half
• seasoned salt; or if you want, chop up some fresh herbs such as tarragon
• 1 pound chicken cutlets, thin sliced
• bread crumbs or panko
• olive oil for frying

1. Add the seasoned salt or fresh herbs (along with some salt and pepper) to the milk. Put the cutlets in a glass baking dish or a bowl, pour the seasoned milk over them, and let hang out in the refrigerator for 15 minutes or so while you empty the dishwasher or make yourself a martini. Or both.
2. Pour off the seasoned milk, and dredge the cutlets in the bread crumbs or panko. Return to the refrigerator for about 30 minutes, which should ensure the crumbs stick to the chicken.
3. Heat a nonstick skillet, and add enough olive oil to coat the bottom. When shimmery, add the chicken cutlets and saute until browned on one side, about 2-3 minutes, then turn and repeat with the other side. Drain on paper towels, and serve with mashed potatoes and a green veggie.

milk, salt, chicken cutlets, bread crumbs, olive oil

Taken from food52.com/recipes/16631-tuesday-mothers-club-chicken (may not work)