Crispy Chicken Cutlets
1/2 lb chicken breasts, boneless, skinless, cut into 1/4-inch slices
1/4 cup all-purpose flour
salt and pepper to taste
1 egg beaten with 1/2 tablespoon water
1/2 cup dry bread crumbs
1 tablespoon vegetable oil
barbecue sauce or honey mustard sauce (optional for dipping)
Place the flour in a bowl and season with salt and pepper. In a
second bowl, whisk the eggs with the water and place the bread crumbs
in a third, shallow bowl.
Dip each chicken slice in flour. Pat off excess flour, dip in egg
and then bread crumbs, coating evenly.
Lightly coat a skillet with vegetable oil and place over medium-
high heat. Fry cutlets in a single layer, until golden on both sides,
about 2 minutes per side.
Drain on paper towels and let cool. Serve with barbecue sauce or
honey mustard sauce for dipping.