Chicken Cutlet Parmesan
This is from the cookbook "Great Meals in Minutes: Chicken and Game Hen Menus" that I received as a gift in the 80's.
4 skinless, boneless chicken breast halves
1/4 Cup flour
1 Cup dry unflavored bread crumbs
1/2 Cup freshly grated Parmesan cheese (I use the stuff in the can and it works fine)
6 tsp. chopped fresh oregano (or 2 tsp. dried)
1/3 Cup olive oil
salt and freshly ground black pepper
1. Using sharp knife, remove and discard any excess fat and gristle from chicken breast. Cut away tendon from fillet. Place 1 breast half, smooth side down, on sheet of waxed paper (or parchment). Top with another sheet. Pound cutlet until it is about 1/8 inch thick. Discard paper. Repeat process with the remaining breast halves.
2. Dust pounded cutlets with flour on clean sheet of waxed or parchment paper; shake off any excess.
3. Place eggs in bowl and beat. Place bread crumbs, Parmesan cheese and oregano in another bowl and stir together.
4. Dip each cutlet first in egg and then in crumb mixture. Set cutlets aside on wire rack until ready to cook.
5. Heat oil in skillet over moderately high heat until almost smoking. Place 2 cutlets in skillet and fry until crisp and golden brown. Turn over with tongs and fry on other side 2 minutes. Drain on paper towels and fry remaining cutlets in same manner. Sprinkle lightly with salt and pepper.
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