Use a wide, shallow bowl for each of the following ....
Ingredients
• 1 lb. boneless skinless chicken breasts
• 1 teaspoon salt + freshly ground pepper
to taste
• 1/2 cup flour
• 2 eggs, beaten
• 2 tablespoon hot sauce
• 2 cups breadcrumbs
• Oil spray
• More salt
Directions
• Slice each chicken breast into 3 thin pieces – start by cutting the side piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.
• Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) breadcrumbs. Season the flour and breadcrumbs bowls with 1/2 teaspoon salt.
• Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the breadcrumbs, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with oil spray so it’ll get nice and evenly golden.
• Heat an inch of oil in a skillet over medium high heat. Add a drop of water; if it sizzles, it’s ready to add the chicken. Place the chicken in the oil and fry for 3-4 minutes per side, until golden brown.
Note:
Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning, if you don’t want to fry your cutlets. You can do it in two batches
