This is an easy way to make chicken cutlets, Italian style. Kids love them and they are a good finger food, too! You can call them “Chicken Fingers” if your kids will respond better to the fast food word.
These are also great as cold snacks when there are some left over.
1 pound (approximately 12) skinless, boneless chicken tenders*
2 cups Italian seasoned bread crumbs
1/2 cup grated Parmigiano (or Parmesan) cheese
1 egg, beaten
1/2 cup any vegetable (or olive) oil
salt & pepper to taste
Wash chicken tenders and dip in beaten egg.
In large, sturdy plastic bag, add bread crumbs, Parmesan cheese, salt & pepper. Shake to mix well
Add egg-coated chicken tenders to bread crumb mixture in bag. Shake well to coat completely.
Heat oil in large skillet on medium high heat. When oil is hot, add chicken tenders. Cook until golden brown, about 5 minutes per side. Remove from skillet onto paper towels to absorb the excess oil. Blot tops with another wad of paper towels.
*I always have a bag of flash frozen chicken tenders (the little piece of rib meat that is always tender and the perfect size for cutlets without having to cut into pieces) in my freezer. Whenever a recipe calls for boneless, skinless chicken breasts, I use these and adjust the cooking time for the thinner tenders. This recipe cooking time is for tenders. If using thicker breast meat, you might have to cook them another minute per side to cook through. You will also want to cut the larger chicken breasts into 3 or 4 pieces. Do not overcook either the tenders or the breasts or they’ll be tough.