Chicken Cutlets

• 1 lb chicken cutlet (rinsed and trimmed)
• 1 egg, beaten
• 1 tablespoon milk
• 14 cup flour
• 12 cup Italian breadcrumbs
• 2 tablespoons of grated parmesan cheese
• extra virgin olive oil (1/2 inch or more to coat bottom of M-L frying pan, add more if needed during frying)

1. Rinse and trim chicken.
2. In a shallow bowl add egg and milk.
3. Beat with fork until foamy.
4. On 2 plates (try paper for easy clean up) pour flour on one and mixture of breadcrumbs and parmesan cheese on the other.
5. Coat chicken in flour and shake off excess.
6. Next, dip chicken into egg wash, let excess drip off then coat chicken with bread crumbs.
7. Coat frying pan with olive oil and heat over medium (make sure oil is hot!
8. ).
9. Add cutlets and fry until golden brown on both sides.
10. Place on paper towels to soak off some oil then ready to serve.

chicken, egg, milk, flour, italian breadcrumbs, parmesan cheese, extra virgin olive oil

Taken from www.food.com/recipe/chicken-cutlets-42308 (may not work)