Ingredients
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1 pound boneless, skinless chicken breast
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Kosher salt and ground black pepper
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½ cup all purpose flour
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2 eggs, beaten with 1 tablespoon water
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1½ cup panko bread crumbs
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McEvoy Ranch Extra Virgin Cooking Olive Oil for pan frying
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Ciabatta Roll
Instructions
Trim off the tenderloin from the breasts and set aside.
Cut breasts in half horizontally, holding the top and slicing in through the thick side.
Cut the two pieces of the butterflied breasts apart.
Place the four pieces - not the tenderloins - inside a ziplock bag and close.
Pound the breast pieces with a rolling pin or a meat mallet into cutlets, approximately ¼ inch thick.
Salt and pepper cutlets and tenderloin pieces.
Dredge each cutlet in flour, then egg, then panko crumbs. Set aside until ready to cook. These can be refrigerated up to overnight.
Warm approximately ¼ inch of olive oil in a heavy pan until it shimmers. Test to see if the oil is hot enough by dropping a few bread crumbs in to see if they sizzle.
Place cutlets in pan with plenty of room around them so they are not touching and can be easily turned.
Cook approximately 3 minutes on each side until crumbs are nicely browned and the meat is cooked through.
Remove and let drain on a paper towel.
Serve with warmed Classic Italian Bruschetta.
Toast a ciabatta roll, tuck in that breaded cutlet, add the Bruschetta - cheese or not - your choice.
- Enjoy!
