Italian-Style Chicken Cutlets

It seems like every family has their own recipe for chicken cutlets and it was about time I came up with my own. The perfect opportunity to experiment? Feeding a group of 15 hungry men.

Hubby went off to my brother’s bachelor party this weekend (while I was out with the ladies!), so I sent them on their journey with a couple of trays of food to soak up all the beer.

After my tilapia coating was such a hit, I chose to make my own breading instead of buying the pre-seasoned kind. For additional flavor, I sautéed a little garlic in the olive oil before adding the poultry. Why not, right?

I decided on tenderloins instead of chicken breasts, which helped speed up the cooking process, and made for easy-to-grab portions. A little parmesan sprinkled on top didn’t hurt either!

So tell me, what’s your favorite way prepare this dish?

Ingredients:

Makes about 22 strips

3.5 lbs chicken tenderloins

3/4 cup plain breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon onion powder

1/2 tablespoon garlic salt

Pinch of red pepper flakes

3 eggs

1 tablespoon milk

1 teaspoon minced garlic, divided

About 1/4 cup canola oil, divided

Salt and pepper to taste

Instructions:

Pour breadcrumbs onto a large plate.

Add basil,

Parsley,

Oregano,

And garlic salt, onion powder and crushed red pepper. Blend together.

Crack eggs into a bowl and whisk together.

Pour in milk.

Stir.

I doubled the recipe, so I ended up needing a large mixing bowl. You can just stick to one bowl. Ha.

Scoop flour onto a plate.

Set up an assembly line with egg mixture, flour and breading.

Season chicken with salt and pepper.

Dip chicken in egg mixture.

Dredge in flour.

Knock off excess.

Dunk it back into egg.

If you have a mixing bowl with a spout, use it to help knock off extra dripping egg.

Then cover in breadcrumb coating, using a clean spoon to help coat the chicken.

Fill a large pan with 1/8 cup olive oil and 1/2 teaspoon minced garlic.

Gently saute minced garlic over medium heat.

Add about 10 pieces of chicken to the pan (or whatever fits). Repeat with remaining olive oil, garlic and chicken.

Cook for about 5 minutes one each side until exterior is golden brown, and center is no longer pink. The juices should run clear.

Immediately sprinkle with parmesan cheese.

Eat and enjoy with a great group of friends!