Crispy Chicken Cutlets

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)

  1. 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.

  2. Dip each chicken slice in flour. Pat off excess flour, dip in egg
    and then bread crumbs, coating evenly.

  3. 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.

  4. Drain on paper towels and let cool. Serve with barbecue sauce or
    honey mustard sauce for dipping.