You will always remember this recipe if you think of the month of FEBruary. The reason is that we are going to use the fabulous FEB formula for our coating!
Before we get to that step, let’s look at the ingredients:
- 6-8 chicken cutlets, sliced thin
- 1 meat mallet
- 2-3 eggs beaten
- ½ cup all purpose flour (I use Wondra)
- 2 cups dried breadcrumbs
- Salt and pepper to taste
- plastic wrap
- 2 lemons quartered
- Extra Virgin Olive Oil
- Large baking casserole dish (for lasagne)
- Preheat oven to 350
Each cutlet should be placed between plastic wrap and pounded until it is about ¼ inch thick. Season both sides with salt and pepper.
Now for our fabulous FEB formula:
Flour, Eggs, Breadcrumbs
I usually line up 3 dishes in that order. Place FLOUR in the first dish, EGGS in the second and BREADCRUMBS in the third.
Take each pounded cutlet and one by one, dust it in the flour on both sides shaking off the excess. Dip each cutlet in the egg to coat.Dip in the breadcrumbs to coat each side then set aside until you repeat the same with all cutlets.Coat the large baking dish with extra virgin olive oil. When you finish breading each cutlet, place each one in the baking dish and bake for about 25 minutes, and then flip them over to bake on the other side. When the cutlets look crispy (NOT BURNT!) place them side-by-side on a platter and place your quartered lemons around the edges. Serve with a side of pasta or rice and your favorite green vegetable. I love to cook broccoli rabe, but spinach or zucchini will also do.That’s all there is to it! A great, simple meal for a summer evening! Please note: I use the same foundation for chicken and/or eggplant Parmigiana. The only addition to make after the cutlets are baked is to top each cutlet with fresh mozzarella cheese until it melts, then your favorite sauce and sprinkle on some grated Parmigiana cheese. Garnish with parsley.
No matter which way you try the cutlets or eggplant,
you’ll never forget the month of February and the FABULOUS FEB FORMULA!