• flour
  • 1 cup bread crumbs
  • 3/4 cup grated Italian cheese
  • 1/2 teaspoon salt
  • I clove garlic, finely chopped
  • 1 egg, beaten
  • 1 lb chicken breasts sliced thin, cutlet style

Dip chicken (you can also substitute veal) in some flour, then in beaten egg, then in bread crumbs that have been seasoned with cheese, salt and chopped garlic. You can add dried parsley for color.

Fry in approximately 1/2 inch deep olive oil. Add a few pieces at a time. Do not let oil get too hot or cool down.

Drain on a paper towel to remove extra oil .

 I have no idea where I got this recipe.  I guess I just made up my own.  I used to make it with veal but I realized it was just as good with chicken breasts.  The secret is to make sure the cutlets are nice and thin. Keep the oil at the same temperature by always adding a cutlet as you remove one.  Sometimes when I’m making them and a member of the family is around, they try to eat them as I remove them from the fry pan.  I guess you can say they’re a favorite with everybody.