Got something to share? Whether it's writing or art, you'll fit right in. Come on, join us. This is like our own personal club to inspire, give feedback on your manuscript or work of art. Creativity is a process.
2poundsthin-sliced chicken cutletspounded to a ¼" thick
salt and pepperto taste
4largeeggs
1cupflourfor dredging only
2cupsolive oilor enough to fill up pan at least ½ an inch
Instructions
Mix together the tomatoes, mozzarella, red onion, and extra virgin olive oil. Season with salt to taste then set aside for at least 30 minutes before frying the cutlets.
For the chicken
Heat a ½ inch of olive or vegetable oil in a large heavy pan to 370f.
Meanwhile, mix together the breadcrumbs, Pecorino, and parsley.
Pound the chicken to a ¼ thick then season with salt and pepper on both sides.
Dredge the chicken into flour and shake off the excess. Place cutlet into the egg and then into the breadcrumbs. Place all the breaded cutlets onto a baking sheet for easy frying.
Fry the cutlets for 3-4 minutes per side then place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan.
Let the cutlets cool down for about 10 minutes before plating. To plate, add 1-2 cutlets to a plate and spoon a portion of the tomato salad on top. Tear a bit of the basil and drizzle some extra virgin olive onto each plate. Enjoy!
Notes
Makes 4 very large or 6 moderate-sized portions.
Letting the tomatoes and mozzarella marinate for 60 minutes or more is key to getting a better flavor and making the salad juicier.
The cutlets should be warm (even room temperature) and not piping hot when served. This will give you enough time to easily prepare the meal.
Leftovers can be saved for up to 3 days and can be enjoyed with or without reheating.
For more Instructions watch the video
Enjoy!
This page was posted by Sputnik One of the Sputniks Orbit blog
