Cutlets Parmesan

1. 1

   Using a sharp knife, remove and discard any excess fat and gristle from chicken breasts.

2. 2

   Cut away white tendon from fillet. Place one breast half, smooth side down, between two sheets of waxed paper.

3. 3

   Pound cutlet until it is about 1/8-inch thick. Discard waxed paper; repeat process with remaining breast halves. Dust pounded cutlets with flour on clean sheet of waxed paper; shake off any excess.

4. 4

   Mix together bread crumbs, Parmesan cheese, oregano and garlic salt in shallow bowl.

5. 5

   Dip each cutlet first in egg mixture and then in crumb mixture.

6. 6

   Set cutlets aside on wire rack until ready to cook.

7. 7

   Heat oil in skillet over moderate high heat until almost smoking.

8. 8

   Place 2 cutlets in skillet and fry until crisp and golden brown.

9. 9

   Turn over with tongs and fry on other side about 1 to 2 minutes.

10. 10

    Drain on paper towels and fry remaining cutlets in same manner.

11. 11

    Sprinkle lightly with salt and pepper.

No additional tips available.