I’ve been sick. Really quite sick. In bed for six days sick. It’s a been a bit of a bummer to say the least. I hadn’t eaten anything other than jello, crackers, broth, and popscicles since last Tuesday. Luckily, my mother-in-law was scheduled to come for a visit this weekend anyway. She did laundry and entertained Ernest and quick-set jello. And then last night she fried up some chicken cutlets.
They drew me down from bed and tempted me to eat an actual meal. I’m up and about today. Coincidence? Perhaps. But these cutlets have worked their magic in the past: they have aided many a recovery from long and painful flights across the country to visit her in New York, they fortified me after I had my son, they cheered me up when I broke my hand last spring.
Recovering from the flu? Had a baby? Need a little pick-me-up? Try the magic of chicken cutlets. In the words of my mother-in-law, “they couldn’t be easier.”
Thinly slice 1 1/2 lbs. chicken breast (or, have your butcher cut them for you – that’s what my mother-in-law does!). Whisk 2 eggs in a medium bowl and spread about 2 cups bread crumbs in a wide shallow bowl or rimmed plate.
Dip each chicken piece in the egg mixture, then dredge the chicken in the bread crumbs. Use one hand to touch wet things and the other hand to touch dry things to keep things as clean adn easy as possible. Dip and dredge all chicken pieces, laying them on a large plate or baking sheet when you finish them. [Note: Some people, including me, like to dredge the chicken in a mixture of flour, salt, and pepper before dipping it in the egg. My mother-in-law skips this step and her cutlets are better than mine.]
Heat a frying pan over medium-high heat and add enough vegetable oil to make a 1/4-inch layer in the pan. When the oil is hot, add several chicken cutlets – you want to fill the pan but not have any cutlets overlap. Fry until browned on one side. Turn cutlets over and fry until brown on the other side. Remove and drain on several layers of paper towels. Repeat with remaining cutlets.
Sprinkle with salt to taste. Serve cutlets hot, warm, or even at room temperature, with a squirt of lemon is you’re so inclined (my mother-in-law is not so inclined). These cutlets are most delicious with a crisp green salad with a French-style vinaigrette or old-school Italian dressing.
Dana Tommasino | 27-Jun-09 at 10:07 am | Permalink
What a lovely blog! And this actually looks very soothing to me. Hope I’m not getting coming down with something…
Jen LC | 08-Jul-09 at 7:22 pm | Permalink
dude, i totally made these tonight for dinner – they were gone before i could ask how everyone liked them!
super simple, great directions and perfect, even if you don’t feel under the weather.
Molly Watson | 09-Jul-09 at 5:58 am | Permalink
Glad they worked out for you Jen! They are good pretty much any time. In fact, I’m sitting here drinking my morning coffee and thinking about those cutlets… well, I wouldn’t mind if someone fried me up a batch right now.