(Not this blog.)
SuperT asked me how to make the chicken cutlets that I brought to Woolfcamp. OMG someone asked me for a recipe from something I cooked that they ate several months ago. I'm in shock.
Get some extremely thin slabs of chicken. I mean really really thin. If I'm going to make this recipe I usually buy 2 pounds of chicken because it's a pain in the ass to make and you might as well make a lot of it. (You know, this is why my thesis grew to be so huge. If it's going to be painful it might as well be enormous and worth the pain. Can I digress or what? Also, can I relate everything to my thesis, even chicken cutlets?) Rinse them and pat them dry with a clean dishtowel. I don't really grok why, but my mom did and my grandma did and that's enough for me. Perhaps hygiene, perhaps making the egg stick better. Break some eggs into a bowl. Maybe 2 or 3. Have another big flat pan... I use a big glass casserole dish or a big rectangular plastic dish... and put a whole bunch of bread crumbs in there. I use the progresso "italian flavor" breadcrumbs, and I put fresh chopped parsley, oregano, and optionally basil and garlic into the breadcrumbs. If you don't have the fresh stuff or the garlic, it still comes out good. Heat up a jesusfuckload of olive oil in a big pan. Good olive oil. Get the big giant gallon things of it in metal cans from Italy. I get at least 2 pans going to speed up the process. Pound the chicken EVEN FLATTER with a mallet. Then dip it in the egg and into the bread crumbs. Really mash it around in the bread crumbs to make a lot of them stick, and flip the chicken over and mash it around again. Then fry it all up. I like them a little bit burned around the edges and very thin. You'll have to add a lot more olive oil during the frying. Just keep adding it between batches. Flip the chicken just one time, I don't care about that one physics experiment about cooking meat and flipping it constantly being more efficient (ROOK.) When you take the chicken out of the pan put them on a big plate or a pan lined with paper towels.
They're good hot but even better the next day or 2, cold from the fridge. You can also reheat them in a toaster oven. They make good sandwiches. Damn I wish I had a plateful of them right now.
- 2 lbs chicken breast sliced very thin
- 3 eggs
- 1 large or 2 small cans of progresso italian bread crumbs
- (optional) chopped fresh parsley and oregano
- (even more optional) chopped fresh basil and garlic or whole garlic cloves
- nice olive oil
1. pound the chicken even flatter
2. beat eggs in a big bowl
3. prepare a big flat pan of breadcrumbs
4. dip chicken pieces in eggs
5. mash eggy chicken pieces around in breadcrumbs
6. once you have enough of them ready, heat up olive oil medium hot and fry the chicken
7. Bring the chicken cutlets to me right now.... do not let minnie have the thinnest pieces because that bitch always tries to get the best ones.