Using thin chicken breast cutlets makes this a fast and easy dish to prepare and cook.
Unless the boneless chicken breast halves are quite small, I like to slice them horizontally to make cutlets, and 2 or 3 large chicken breast halves might be plenty for 4 servings. If your chicken breasts are quite small, use four and flatten to an even thickness.
Serve the chicken with mashed potatoes or fries, along with coleslaw or a tossed salad.
- 4 boneless chicken breast cutlets* or small chicken breast halves, slightly flattened
- 1 large egg
- 3/4 cup milk, low fat is fine
- 1 to 2 tablespoons hot sauce, such as Frank's, Texas Pete, or Tabasco
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon Cajun seasoning, preferably salt-free
- 1 teaspoon salt (1/2 teaspoon of the seasoning contains salt)
- 1 teaspoon ground black pepper
- vegetable oil, such as canola or peanut oil
- In a large bowl whisk the egg with the milk and hot sauce.
- In a wide, shallow bowl, combine the flour, Cajun seasoning, 1 teaspoon salt, and pepper.
- In a large heavy, deep skillet, heat about 1 inch of oil to 350° F (180° C/Gas 4).
- Heat the oven to 200° F if serving will be delayed for a short time or if you are doubling the recipe and must cook in batches.
- When the oil is hot, dip a chicken cutlet (or flattened small chicken breast half) in the egg and milk mixture. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.
- Fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.
- Drain the chicken on layers of paper towel or brown paper bags.
- Serve immediately or transfer to a large baking sheet and keep warm in a 200° F oven or warming drawer.
*If you can't find thinly sliced chicken breast or cutlets, here's how to make them. Take a medium to large boneless chicken breast half and place on a cutting board. Place a hand on the chicken to keep it from moving. With your other hand, using a sharp knife, carefully slice through the chicken keeping the knife parallel to the cutting board. You should now have two cutlets similar in size. Repeat with more chicken breast halves for more cutlets.
This recipe could also be made with chicken tenders. Use about 1 to 1 1/2 pounds for 4 servings.
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