Chicken Cutlets

This is a very basic recipe. It can be used in many other recipes as you will see throughout my collection, such as Chicken Marsala and Chicken Picatta. If you top this off with a finishing sauce, it takes something so simple and makes it into a gourmet meal.

Ingredients:

2 large chicken breasts (or 4 small), boneless, skinless (this will make 4 cutlets)
1/3 cup flour
1 tsp kosher salt
1/2 tsp pepper, freshly ground
1 tsp parsley
2 tbs olive oil, extra virgin

Directions:

Prepare your chicken breasts by first cutting each breast in half equally. You will now have 4 chicken cutlets. Skip this step if using 4 small chicken breasts.
Gently pound each chicken cutlet between two sheets of plastic wrap until 1/4" even thickness...or you can pound the chicken individually in a large plastic baggie for convenience.
Combine flour, salt, pepper and parsley in a shallow bowl or plate.
Heat your oil in a large sauté pan on medium-high until it is good and hot, not smoking.
Dredge each chicken cutlet, one by one, in the flour mixture. Shake off excess flour.
Sauté the cutlets in the pan for about 3-4 minutes until golden in color.
Turn cutlets over and cook the other side for 3-4 minutes until golden in color and chicken is cooked all the way through.
Remove chicken cutlets from pan and serve.

Comments:

- You can add so many different spices to add more flavor. Change it up anyway you like.

- Once you master this recipe, there are endless amount of recipes that you can use it in. You make it with a finishing sauce, cut it up in salads, or just eat it as is. Since you are pounding the chicken very thin, the cooking time is very quick.

Tips:

- If making more than 4 cutlets at a time, I would cook in batches or use a second pan to avoid overcrowding.

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