Chicken cutlets

I start from here, from chicken cutlets that seem so simple, but in reality they are not.

I found myself dealing with time, since Dario arrived: I cook, always and a lot, for us and for friends, but certainly not with the same serenity and calm that I could afford before.
Then taking pictures is even more complicated for me: in this case I try to group more recipes in a single day, so I call Aunt Giulia, use her babysitting service and try to get work done.
So, the first reason why chicken cutlets are not trivial is that it takes a moment to prepare them well and it is not obvious to have it, in short.
The good news is that you can prepare them in advance, freeze them in breadcrumbs and use them in a short time, because they have been dip into the raw egg.

They are not simple also because the breading must remain attached and not abandon the meat inexorably.
They are not simple also because the meat must cook without burning the outside.


I'll tell you how I prepare them, I hope you will like them too.
They can also be prepared with veal slices for example or with white fish fillets: experiment and you will be pleasantly surprised.

Lightly beat the chicken slices if they are too thick, but don't thin them like a sheet of paper.

Place the egg in a deep dish, beat it and season with a little salt and pepper.
In another dish, pour a generous layer of breadcrumbs.

Season the chicken slices with salt and pepper, pass them in the egg, in the breadcrumbs (making it adhere well), then again in the egg and in the breadcrumbs.

Heat a little dose of oil in a pan but remember that it must not boil too much otherwise they will cook outside but not inside: cook a couple of cutlets at a time and pass them on absorbent paper before serving.