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Ed Giobbi's Chicken Cutlets




Source of Recipe


From Eat Right, Eat Well -- The Italian Way by Edward Giobb


Recipe Introduction






List of Ingredients




3 whole chicken breasts, split, skinned, boned, and fat removed
Salt and pepper
2 cloves garlic, sliced
2 lemons
2 egg whites, lightly whipped
Breadcrumbs
Vegetable oil (I use canola )

Recipe



Flatten chicken breasts between two sheets of waxed paper with a meat pounder or flat side of a heavy knife. Salt and pepper the breasts and lay them in a deep bowl. Add garlic and juice of 1 of the lemons. Marinate in the refrigerator at least 2 hours.

Remove the breasts from the marinade and dip them in egg whites, then in breadcrumbs. In the meantime, heat about ¼-inch oil in a medium skillet.

When the oil is hot, use tongs to place each cutlet, one at a time, gently into the oil. Cook until brown, turning once. (Once is best, but the proper-cooking police won't come get you if you have to flip them again. Just don't overcook them; but don't undercook them, either. Undercooked chicken is yuck.)

When cooked, blot on paper towels. Serve with lemon wedges as a garnish.