Shelly's Recipe

CHICKEN CUTLETS

Category: Chicken

12 chicken breasts
6 eggs
4 cups unseasoned bread crumbs
1 cup grated Parmesan cheese, plus extra for serving
2 tbsp dried oregano
1 tbsp dried thyme
2 tbsp chopped fresh parsley
Kosher or sea salt and freshly ground black pepper
Vegetable oil

Heat oven to 350. Lay chicken breasts between sheets of plastic wrap and lb gently with flat side of a meat mallet to 1/2-inch thickness.

In a shallow casserole or pie plate, beat eggs. In a separate casserole or pie plate, combine bread crumbs, cheese, herbs, salt, and pepper. In batches, coat chicken breasts with egg, shaking off excess. Add to bread-crumb mixture and press to coat chicken. Set aside on a plate; cover and refrigerate 30 minutes.

Pour 1/4 inch oil into a large saute pan. When oil is shimmering but not smoking, add chicken breasts to pan (don't crowd them) and fry 2 to 3 minutes on each side. Place on a baking sheet and bake 10 minutes. Sprinkle with Parmesan cheese and serve with meatballs and sauce. Serves 8-10