Do you have a dinner that you regress back into making often because you can make it, if not with your eyes shut, at least while talking on the phone, not looking at a recipe, reviewing multiplication tables with your child, mentally assembling your work outfit for the next day, and trying to remember where you left the remote this morning after you turned off SpongeBob so aforementioned child would stop staring at the TV and eat breakfast?
Me, too. And this chicken is it, because it is not only easy but everyone likes it. With yellow rice and peas, it is the favorite dish for some people in my family. You can also make it gluten-free by using gluten-free breadcrumbs, and I’ve done so many times with success.
Did I mention that you can make this a day ahead and reheat it? Eat leftovers cold in sandwiches? Cut it into strips for chicken salad? Melt mozzarella and spoon tomato sauce on it the next day to make chicken parm? Yep, it’s a chicken for every mealtime need! Enjoy!
Crispy Skillet Chicken
- 1 cup seasoned breadcrumbs
- 1 cup Parmesan, grated
- 1 tsp kosher salt
- 1¼ lb boneless skinless chicken cutlets, pounded thin
- 2 eggs, lightly beaten
- Canola oil, for sautéing
- Lime wedges, optional
In shallow bowl, combine bread crumbs, Parmesan, and salt.
Dip the chicken into flour and then into egg. Then coat each cutlet with the breadcrumb/Parmesan mixture.
In a large skillet, pour oil so it’s about ¼ inch deep. When sizzling hot, add cutlets. You may need to sauté them in 2 batches since they need to cook in a single layer. Cook for about 6 to 8 minutes in all, turning once.
When done, remove to a platter. Serve with lime wedges, if desired.