Janet’s Chicken Cutlets
My sister Janet makes chicken cutlets to die for.
She gets boneless, skinless chicken breasts and cuts them the size of the palm of your hand.
I am convinced she caresses and kisses each one.
They are all the same exact size which I think is a amazing.
5 pounds of chicken cutlets makes about 25 cutlets
Get a good heavy frying pan and fill it with about 1/2 inch of canola oil.
5 eggs, whip them well
Add one teaspoon garlic salt
Set it aside
4 cups of seasoned Italian bread crumbs
1/2 cup fresh chopped parsley
Heat the oil till it is almost smoking but not.
Dip the cutlet in the eggs and then the bread crumb mixture
Slowly put it in the frying pan and fry.
Try not to touch them until you see the edges turn brown.
Then flip over.
It is important to check the heat of the oil to make sure it doesn’t get too hot or too cool.
Using a gas stove really can keep the heat regulated.
If you have any left over , they make delicious parmesan.
My kids eat them as soon as they see them with ketchup and hot sauce.
I love them on a salad or in a sandwich.
You will not regret making a platter full.
Best leftover ever.