Name: Breaded Chicken Cutlets (aka Grandma Jody's Chicken)
Total time: 25 minutes
Ingredients: Few generous glugs of olive oil (5 to 6 tablespoons), more as necessary (you are not deep-frying here, but pretty close); 2 eggs, lightly beaten; 3/4 cup all-purpose flour; 1 1/2 cups plain bread crumbs or Kellogg's Corn Flake Crumbs that have been salted and peppered (see note); 4 boneless chicken breasts (about 1 1/4 pounds), rinsed and patted dry and pounded like crazy

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Breaded Chicken Cutlets (aka Grandma Jody's Chicken)Jennifer Causey

In spite of my desire to never eat breaded chicken cutlets again, this was the first meal I ever made for Andy (at twenty-two, my meal repertoire was about as varied as my dad's) and in the years since, the chicken has proven to be a real lifesaver in the slap-it-together weeknight meal department. Plus, if you have this in your repertoire, you can make "chicken pizza," chicken Milanese (just top with an arugula and tomato salad that has been tossed with oil and vinegar), and real chicken fingers.

Note:

Feel free to add any of the following to the bread crumbs: a pinch of cayenne, a teaspoon dry mustard, fresh thyme or oregano leaves, some ground flax, sesame seeds, or freshly grated Parmesan.

Recipe notes

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