My mom used make this chicken as a ‘safety dish’ when we were kids. I grew up in suburban New Jersey with one older sister, and were very picky eaters. Needless to say, I’m not picky anymore, except about making good food that reminds me of people I love. Like my Mom. So, here goes.
min 1/2-pound chicken cutlets, pounded thin
1 egg per 1/2-pound of cutlets
1/4-cup Milk or milk substitute for every egg
Rinse the chicken, and set aside. On a separate plate, pour about a 1-1/2 inch pile of breadcrumbs. Whisk together egg and milk in a bowl. Dip chicken into egg, cover well with breadcrumbs.
In a non-stick skillet or everyday pan, pour a 2-second count of olive oil into pan, or until bottom of pan is nicely coated. Heat at medium heat for about 1-2 minutes. Add chicken to pan. Cook until brown on either side, about 2 mins per piece. Add more olive oil if needed.
Should take about 15-20 minutes from prep to finish, assuming you have less than 1 pound of chicken. I like to make some pasta or couscous while the chicken is cooking, and a nice salad.