Breaded Chicken
Instructions:
- Breaded chicken has long been a favorite in our tribe. We've experimented over the years using such ingredients as soy sauce, mustard, and
salad dressing for dipping the chicken. But we always come back to the ubiquitous egg-oil mix. For those who are worried about that
bugaboo, cholesterol, egg whites can be used without the yolk. The flavor won't be the same, but your arteries may thank you.
- 3 chicken breasts, split, boned and skinned
- 1 clove garlic, crushed
- 1 egg, beaten
- ¾ cup olive oil
- 1 tablespoon vinegar
- 1 cup dry bread crumbs
- ¼ cup butter or margarine
- Wash chicken breasts and pat dry with paper towels.
- Place chicken breasts between two sheets of wax paper and pound thin to about ¼-inch thickness.
- In a bowl, combine egg, ½ cup olive oil, vinegar and garlic. Spread dry bread crumbs on a plate.
- Dip the chicken in the egg-oil mixture, and then dredge in bread crumbs, turning gently to coat.
- Heat butter and additional ¼ cup olive oil in a large skillet or frying pan. Cook cutlets until crusty and brown (around 3 minutes per side).
- Drain on absorbent paper towels.