Barnyard Dawg’s Chicken Cutlet

Now lemme tell ya, this here Italian chicken cutlet ain’t no ordinary barnyard scrap, no sir. We’re talkin’ tender bird, pounded flatter than ol’ Foghorn after runnin’ headfirst into a fence, then breaded up with parmesan, herbs, and enough crunch to wake ya outta a nap. Golden-brown, juicy inside, crisp outside - you slap a little sauce or cheese on it, and boy, you’re eatin’ like a king, not a farmhand.

Ingredients

for 4 Cutlets

4 Chicken Breasts
Chicken Little Spice Blend
2 cups fresh bread crumbs
1/2 cup grated parmesan cheese
1 tbs Italian Seasoning
3/4 cup flour
1/4 cup corn starch
2 eggs
1 tsp hot sauce
1 tsp Worcestershire sauce
2 cup olive oil (for frying)

Directions

Pat chicken breasts dry. Butterfly the breast and pound to between 1/2 and 1/4 inch thick.
Set up a breading station; combine the flour and cornstarch, combine the eggs (well beaten) with the hot sauce and worcestershire sauce, combine the breadcrumbs with the parmesean and italian seasoning in seperate vessels.
Season pounded chicken breasts with spice blend, coat in flour mixture, then egg mixture, and finally bread crumb mixture. Repeat for additional chicken breasts.
In a saute pan, heat olive oil to 350 degees F. Cook breaded chicken breast one at a time, apx 5 minutes per side or until golden brown with a 165 degree F internal temperature.
Remove from oil, season with salt, and allow cutlets to drain on wire rack
Serve or use in recipe