All I can say is yummy! I think these came out extraordinarily good tonight. And I am so glad I have my blog so it’s all documented for the next time I make them! Yay!
Now this recipe will take more time to make but well worth the effort. I made a double batch of chicken since I will not be here tomorrow night for dinner. I make every effort to have an easy meal for my family to warm up on the night’s I am out working. This will be great for them tomorrow night! So it’s a great meal for leftovers. You can even take the chicken, warm in the oven and slice over a nice salad. Soooo good! Chicken came out moist on the inside and crunchy on the outside. Just how you want it!
Ingredients For Chicken (preheat oven to 275)
- About 2.5 lbs thin sliced chicken breast cutlets (you can buy them this way and it will save you time) Make sure it’s the cutlets, don’t get the strips
- Canola Oil
- Italian Seasoned Bread crumbs and Panko Bread Crumbs – use equal amounts
- Freshly grated Romano Cheese – I probably used about 1/4 cup
- 1 Tsp. garlic powder
- Salt & pepper to taste
- 2 eggs & about a Tablespoon of milk
Get out 3 plates or bowls that you can roll the chicken in. One bowl for the bread crumb mixture which will contain both bread crumb flavors, cheese, garlic powder, salt & pepper (toss well). The 2nd bowl will be the 2 eggs and milk scrambled, 3rd bowl will be flour. In a large saute’ pan, coat the bottom with canola oil so the entire bottom is coated. Warm up the oil. Meanwhile take the chicken out of the package (no need to tenderize) and dip into the flour – coat both sides and shake off extra. Then dunk the chicken into the egg mixture, coating well on each side. Then dunk again in the bread crumb mixture. Again, coat each side, well. Now that your oil is warmed up, place the chicken in the pan – don’t overcrowd the pan. Let cook about 3-4 minutes and turn. Just keep a good eye so that it doesn’t burn. You have to stand over these guys. Cook another 2-3 minutes until golden brown on the other side. They don’t have to cook real long on the stove top because they are really thin cutlets. You want the crust of them to be golden on each side. Once they are done, place them on a cookie sheet (spray a little cooking spray to prevent sticking). You will most likely have 2 batches. My finding is having fresh oil for each batch. Place in the oven for about 10 – 12 minutes (all at the same time) at 275.
- 3-4 large cubanelle peppers, long sliced
- 1 medium onion, sliced
- 2 TBSP canola oil
- 1/2 tsp. garlic powder
- salt and pepper to taste
In a medium saute’ pan, coat the bottom with canola oil (no more than 2 TBSP, can use less). Once the oil is warmed up, add the peppers and onions. Sprinkle in the remaining seasonings. Cook until both peppers and onions are soft but peppers should have a bit of a crunch, stirring often.
I served this meal with mashed potatoes and peas. I haven’t turned the kids on to the cubanelle peppers yet. They are not spicey. They are delicious! I put them right on the chicken and eat them together. Dunk it all in the mashed potatoes and you have a winner!