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- One pound skinless boneless chicken breasts
- 2 cups all purpose flour
- 2 eggs, lightly beaten
- 2 cups very fine, fresh breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
Lay a chicken breast between 2 sheets of wax paper. Use meat pounder to pound breast to 1/4 inch thickness. Repeat with remaining chicken breasts.
Place flour in a shallow bowl. Place breadcrumbs, salt, and pepper in a shallow bowl and lightly toss to blend. Place eggs in a shallow bowl.
Dredge each chicken breast in flour, coating completely in a light layer. Dip breast in egg mixture, shaking off excess. Dip breast in breadcrumbs, making sure it is evenly coated. Repeat flour, egg, and breadcrumbs with remaining chicken breasts.
Heat butter and oil in a large sauté pan over medium high heat. Cook cutlets until coating is crisp and golden brown, about 2-3 minutes per side.