Directions: |
Directions:Fried Chicken Cutlets:
Remove cutlets from packaging and rub with kosher salt; rinse in cold water and pat dry with paper towel; set aside to prepare coating for chicken.
In three separate bowls, place flour in one bowl, egg wash in another bowl (season cracked eggs with salt and pepper and mix eggs; add a little water to decrease thickness of the mixed eggs); add seasoned breadcrumbs to the final bowl. Dredge cutlets in flour and shake off excess flour before placing the floured cutlet in the egg wash; coat cutlet in egg wash and then place cutlet in breadcrumbs and coat evenly on each side; remove coated cutlet to plate.
Once all cutlets are coated and are ready for frying, heat ¼ inch olive oil in large skillet on medium heat; toss a few crumbs into oil and when crumbs sizzle, oil is ready for frying; add cutlets to the heated oil in the skillet; do not overcrowd cutlets in the pan; cook until golden brown on both sides; cooking time should be approximately 4 minutes on each side dependent on thickness of the cutlet. Remove cooked cutlets to plate with paper towel to absorb oil; add oil to skillet as necessary during frying.
Rice Pilaf:
In a medium sized pot, spray bottom of pot with oil spray and set pot over medium-low heat. Melt butter and add chopped onions. Cook onions until soft and translucent – do not brown – add rice and coat rice with buttered onions. Add chicken broth and bring to boil over medium-high heat; reduce heat to simmer, stir rice mixture and cover pot. Cook for 25-30 minutes stirring occasionally until rice is soft. |
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