This recipe requires chicken, but veal, pork, and turkey work just as well. Source: Martha Stewart Living, February 2012. Ingredients: 1 1/2 servings, 2 boneless, skinless chicken breasts, 3 large eggs, 2/3 cup flour, coarse salt and freshly ground black pepper, 1 cup extra-virgin olive oil, lemon juice. Instructions: 1. Make breadcrumbs: Cut crusty baguettes. Cut bread into 1-inch cubes; pulse in batches in a food processor to form coarse crumbs (this should yield 5-6 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or overnight. 2. Prepare chicken: Preheat oven to 200 degrees Celsius. Working one at a time, place chicken breasts on a cutting board, flat side down. Press down on chicken with one hand and cut in half horizontally to make 2 cutlets. 3. Pound the flat side of the meat with a meat mallet between sheets of plastic to a thickness of about 1/4 inch. 4. Lightly beat 3 large eggs in a medium bowl. Place 2/3 cup flour and the breadcrumbs in 2 separate wide, shallow dishes. Season chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg, letting excess drip off. Coat with breadcrumbs, pressing firmly to adhere. Transfer to a plate or baking sheet and refrigerate for at least 30 minutes and up to 2 hours. If necessary, separate layers with wax paper or parchment paper. 5. Heat 1/4 to 1/2 inch of oil in a 12-inch skillet over medium heat until shimmering; the breaded cutlets should sizzle immediately when dropped in the oil. Gently place 2 cutlets 3/4 to 1 inch apart in the pan and cook until the undersides are golden brown, 3 1/2 to 4 minutes. Turn the cutlets and cook until cooked through and golden brown on the other side, about 2 1/2 minutes more (the chicken should be firm). 6. Cutlets less than 1/4 inch thick will take 1 to 2 minutes. Transfer to a paper towel-lined baking sheet and blot off excess oil. Light
26.04.2023 @ 20:55
This recipe requires chicken, but veal, pork, and turkey work just as well. Source: Martha Stewart Living, February 2012. Ingredients: 1 1/2 servings, 2 boneless, skinless chicken breasts, 3 large eggs, 2/3 cup flour, coarse salt and freshly ground black pepper, 1 cup extra-virgin olive oil, lemon juice. Instructions: 1. Make breadcrumbs: Cut crusty baguettes. Cut bread into 1-inch cubes; pulse in batches in a food processor to form coarse crumbs (this should yield 5-6 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or overnight. 2. Prepare chicken: Preheat oven to 200 degrees Celsius. Working one at a time, place chicken breasts on a cutting board, flat side down. Press down on chicken with one hand and cut in half horizontally to make 2 cutlets. 3. Pound the flat side of the meat with a meat mallet between sheets of plastic to a thickness of about 1/4 inch. 4. Lightly beat 3 large eggs in a medium bowl. Place 2/3 cup flour and the breadcrumbs in 2 separate wide, shallow dishes. Season chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg, letting excess drip off. Coat with breadcrumbs, pressing firmly to adhere. Transfer to a plate or baking sheet and refrigerate for at least 30 minutes and up to 2 hours. If necessary, separate layers with wax paper or parchment paper. 5. Heat 1/4 to 1/2 inch of oil in a 12-inch skillet over medium heat until shimmering; the breaded cutlets should sizzle immediately when dropped in the oil. Gently place 2 cutlets 3/4 to 1 inch apart in the pan and cook until the undersides are golden brown, 3 1/2 to 4 minutes. Turn the cutlets and cook until cooked through and golden brown on the other side, about 2 1/2 minutes more (the chicken should be firm). 6. Cutlets less than 1/4 inch thick will take 1 to 2 minutes. Transfer to a paper towel-lined baking sheet and blot off excess oil. Light