My favorite dish to cook by far, awesome
tasting and easily done. Here's how to impress friends
, and enjoy a self-cooked yummy dinner that takes less than half an hour from start to finish:
First, go out and get yourself a package (or two) of some nice, thin-sliced (or not if you really know how to slice them correctly) chicken
cutlets. I prefer buying meat
from a butcher as the end product is always more flavorful
, but whatever you can get your hands on depending on your timeframe is fine. Below is a list of some other stuff
you may have at home
, or should pick before starting:
(your preference, I make my own)
(flavored or not, also your call)
(at least 2 per package of chicken)
(anything other than skim
Vegetable or Corn Oil
(you don't need much really)
(I like to get it sliced thin, but it's up to you)
OK, now we have our ingredients
, let's do this....
First, let's get a bowl large enough to hold our cutlets in, and crack a couple eggs in the bowl. Next lets add a couple tablespoons of milk to the bowl of eggs, some salt and pepper, and beat until consistent
(less than a minute).
Good job! Next let's throw our cutlets in there and let them sit for a while in the egg. Meanwhile grab a shallow dish
(or bowl) and add some breadcrumbs. Just so we're clear , the object
here is to eventually coat the chicken with the breadcrumbs, and finally fry them quickly.
Let's take a cutlet, let the excess egg drip off of it and (figure this out yourself) coat it with the breadcrumbs (in the bowl/dish you chose). Have a plate handy to temporarily store these cutlets. Are you done with that yet?!
Ok, now here's the clincher
: Take a frying pan
and add a little bit of oil (enough to make about 1/4 inch puddle) to the pan. Let's heat the pan up on medium, and wait a minute or so until it gets nice and hot
Once the pan is hot, let's brown the sides of the cutlets, and drain them on paper towel. the *trick
* here is to not *overcook
* the cutlets, just letting them get brown and crispy on the outside. While your doing this throw on your oven
to about 350/375 . Your going to want to let the cutlets drain for a bit on both sides (as your not trying to consume
all that oil).
Ok, now we have our cultlets drained and fried
, our oven is hot, so we will finalize the process. On a shallow baking pan or Pyrex
dish, let's place our cutlets, leaving a little room between them. Throw the dish in the oven, and let them cook for about 10 minutes @ 350/375. This will ensure our meat is cooked
, but not overdone
. Meanwhile, why not start boiling some water to make some pasta
as a side-dish
(you can boil water, can't you?).
Next we're going to open the oven, evenly put some sauce
on the cutlets, and let them cook for another minute or two (to let the sauce heat up on em). Finally let's open the oven one more time (we're about 12-15 minutes into this), and spread the mozzarella
over the cutlets. Close the oven back up (with the cutlets inside, of course), and let them cook for another couple minutes, or until the cheese
is nice and melted
. Remove the dish from the oven, and serve on a plate
with some pasta, and maybe a little garlic bread
and maybe some home-made sauce