1 lb. boneless, skinless chicken breasts
½ c. cornstarch
1 tsp. garlic salt
½ tsp. black pepper
½ tsp. dried parsley
Oil for cooking
1. Slice chicken breast width-wise to make thin cutlets. You should be able to get 2 or 3 out of each breast. Lay cutlets flat on wax paper or in a heavy-duty zipper-type plastic bag. If using wax paper, lay another piece on top; if using bag, zip almost closed, leaving about 1” unzipped.
2. Flatten cutlets by hammering with a heavy saucepan or meat mallet until about ¼” thin.
3. Place dry ingredients in another plastic bag and shake together.
4. One or two at a time, shake cutlets in bag until coated with cornstarch mixture. (Alternately, you can put the cornstarch mixture in a plate and coat the cutlets by pressing each side into the mixture.)
5. Heat about 2 T. oil in a large frying pan. (To test for readiness, drop a bit of cornstarch into oil; when it sizzles, it’s ready.)
6. Fry each cutlet in oil, turning once, until golden.
7. Continue frying until all pieces are cooked. You may need to discard the oil if it becomes “sludgy”. Replace with clean oil.
This recipe is very versatile. You can cut the chicken into strips for chicken fingers or chunks for chicken nuggets. Stay tuned for more exciting recipes using these cutlets.
Author Information: Trish Deitemeyer