Tried and Fried

After my last showdown with trying to fry something, the end result was tasty but somewhere in the middle things got a little smokey and widows and the front door had to be opened. But alas, I will/shall not be defeated so I really do want to try my hand at pan frying and prayerfully there will be no smoke, the dog won't go bonkers and DB won't need to shoo smoke out the house!

While viewing the net, I happened upon a delightful and mouth watering recipe via A Cup of Jo courtesy of The Parsley Thief. The Parsley Thief gives a wonderful step by step directional of how to perfectly execute Parmesan Chicken Cutlets, my pan frying recipe of choice.

Parmesan Chicken Cutlets

{Adapted from Barefoot Contessa, Family Style Cookbook}

Serves 6

6 boneless, skinless chicken breast halves

1 cup flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

3 extra-large eggs

1 tablespoon water

1 1/4 cup Italian seasoned bread crumbs

1/2 cup freshly grated Parmesan cheese

Grapeseed oil

Trim the chicken breasts & remove the tenderloins. Reserve them for another use. Place the chicken between plastic wrap, or inside a resealable plastic bag & pound to a 1/4" thickness. Combine the flour, salt & pepper on a plate. Beat the eggs with the water & pour onto another plate. Grate the Parmesan cheese & combine with the bread crumbs on a third plate. Coat the chicken breasts on both sides with the flour, then dip into the egg & finally into the bread crumbs. Press down on the chicken slightly, so that the breadcrumbs adhere. Heat 2-3 tablespoons of the grapeseed oil in a large skillet, over medium low heat. It should be about 1/8" inch deep. When the oil is hot, cook 1-2 chicken breasts at a time for about 4-5 minutes, or until golden brown. Flip & cook an additional 4-5 minutes. Remove from the heat & serve immediately. Or, place on a cooling rack set over a rimmed baking sheet in a 250 degree oven, until ready to serve.

{photo courtesy of The Parsley Thief}