Snapguide
STEPS
INGREDIENTS
Set oven to 450 degrees, adjust rack to middle position, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. And spread the breadcrumbs in the third.

Set oven to 450 degrees, adjust rack to middle position, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. And spread the breadcrumbs in the third.

Pound the chicken to a uniform, 1/2 inch thickness. Pat dry with paper towels or clean rag, then season with salt and pepper.

Pound the chicken to a uniform, 1/2 inch thickness. Pat dry with paper towels or clean rag, then season with salt and pepper.

Heat the oil in a 12-inch nonstick skillet over medium heat until just smoking. Add two pieces of chicken and cook until golden.

Heat the oil in a 12-inch nonstick skillet over medium heat until just smoking. Add two pieces of chicken and cook until golden.

Drain fried chicken on paper towel then add to plate and keep warm. Repeat with the remaining breaded chicken.

Drain fried chicken on paper towel then add to plate and keep warm. Repeat with the remaining breaded chicken.

The cooked cutlets can be stored in the refrigerator, wrapped tightly in plastic wrap.

The cooked cutlets can be stored in the refrigerator, wrapped tightly in plastic wrap.

We hope that this Snap-guide has helped you. For more fantastic guides, look for BMS lifeskills.

  • 1/3c All purpose flour
  • 1.0 Large Egg
  • 1.0c Breadcrumbs
  • 4.0 Boneless skinless chicken breasts
  • Salt and pepper
  • 1/4c Vegetable oil
  • Lemmon wedges (for serving)