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Italian Chicken Cutlets

Source of Recipe


From "Lee Bailey's City Food" by Lee Bailey






List of Ingredients



• 3 cups fresh bread crumbs, made from 9 slices firm white bread
  
• 5 medium chicken breasts, boned, skinned and cut in two
  
• All-purpose flour for dusting
  
• 1/2 cup milk
  
• 3 eggs
  
• 1/2 cup (or more) mild olive oil
  
• Salt to taste
  
• Freshly grated Parmesan cheese
  
• Lemon wedges
  






Instructions



1. Preheat the oven to 350° F. Put bread, including crusts, into a food processor or blender and process into fine crumbs. Spread crumbs on a cookie sheet and place it in the oven to dry out for 5 minutes, stirring once or twice.
   
   
2. Flatten chicken breasts by pounding with a rolling pin between sheets of waxed paper. Dust each with flour and set aside on a sheet of waxed paper. Whisk the eggs and milk together. Leaving the bread crumbs on the cookie sheet on which they were dried, first dip the floured chicken in the egg (allow to drain off), and then into the crumbs. Press slightly to make crumbs adhere. Transfer to the waxed paper as soon as you finish. Refrigerate breaded cutlets for an hour to make sure the coating sticks. Remove from the refrigerator 15 minutes before you want to cook them.
   
   
3. Heat 1/2 cup oil in a heavy skillet until it is hot but not smoking. Sauté the cutlets in batches for 45 seconds on each side, adding more oil as necessary. Drain on paper towels. Sprinkle with salt and Parmesan cheese while they are still hot. Cut into "fingers" to serve, accompanied by lemon wedges.
   
   ............................
   
   Serve with:
   
   PAN-STEAMED ASPARAGUS
   
   • 2 lbs. asparagus, trimmed, tough ends peeled
   • 2 Tbsp unsalted butter
   • Salt to taste
   • Lemon wedges
   
   Wash asparagus. In a deep skillet, melt butter over moderate heat. Add asparagus spears. (Do not add any liquid, as the water clinging to the washed asparagus will be sufficient.) Cover tightly and steam the asparagus for 5 minutes, shaking occasionally. Look in to make sure it is not scorching, turn the flame down, and cover. Cook for another 3 minutes. Obviously, the timing will vary slightly with the size of the vegetable. Cook until asparagus is crisp-tender; do not overcook. Salt to taste, and serve with lemon.