Parmesan Chicken Cutlets
There is a debate that has raged on for generations, almost as old as the higher education system itself. Across classrooms, sorority houses, and frat castles on every college campus the dispute rages on. The argument is of course, whose hometown has the best deli. Countless fights have been started on whether the Godfather from Ciancaglini’s or the Elton John from Maressa’s deli is the best sandwich on the planet. Countless friendships have been broken on whose heroes or subs are better. But there is one thing we can all agree on…chicken cutlets are awesome. Put it with some bread and top it with bacon and you have the best lunch ever created. Knowing how to make a chicken cutlet might be the most important thing to learn in college. It definitely won’t be anything taught in a classroom.
1 chicken breast cut horizontally thin (consider using a mallet to make it thinner)
1 egg beaten
1 Tablespoon of milk
1 cup of parmesan bread crumbs
¼ cup grated parmesan cheese
1 Tablespoon of garlic powder
2 teaspoons of sesame seeds
2 teaspoons of onion powder
1 teaspoon of dry oregano
1 teaspoon of crushed red pepper (optional)
2 Tablespoons of vegetable oil
1. Begin by beating the egg in a bowl and add the milk. After mixture is combined well, dip the chicken breast in the egg mixture. Cover completely and then shake off excess egg.
2. Combine the bread crumbs, parmesan, garlic powder, sesame seeds, onion powder, oregano, and crushed red pepper on a large plate. Coat the chicken with the bread crumb mixture by placing the breast on the plate and then flip it to coat the other side.
3. Heat the oil in a pan on medium heat. Cook the chicken in the pan 5 minutes per side. More time might be needed depending on the thickness. Be careful about during the flame too high or you will burn the bread crumbs. If the middle is not cooking well, cover the pan for a couple minutes to cook through.
4. Throw some hot sauce on it. Actually…throw a lot of hot sauce on it.