Chicken Cutlet Recipe
So juicy! ... w/broccoli rabe, long hots add $1
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Ingredients
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Chicken Cutlet
Broccoli Rabe
Optional Long Hots
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, and garlic powder.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs. Make sure they are thoroughly covered.
- 4
Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels.
Broccoli Rabe Preparation
- 5
Prepare the Broccoli Rabe
Trim the ends of the broccoli rabe and wash thoroughly. Bring a pot of salted water to a boil.
- 6
Blanch the Broccoli Rabe
Add the broccoli rabe to the boiling water and blanch for 2-3 minutes until bright green and tender. Drain and rinse under cold water to stop cooking.
- 7
Sauté the Broccoli Rabe
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the blanched broccoli rabe, salt, and red pepper flakes. Sauté for an additional 3-4 minutes until heated through.
