CRISPY CHICKEN CUTLETS (FRIED)

CRISPY CHICKEN CUTLETS (FRIED) image

Categories Chicken

Number Of Ingredients 5

kosher salt and black pepper
2 large eggs, lightly beaten
2 cups crushed corn flakes
8 chicken cutlets (about 1 1/2 pounds total)
5 tablespoons canola oil

Steps:

Place the eggs and corn flakes in separate shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Coat in the eggs (letting the excess drip off) and then the cornflakes, pressing gently to help them adhere. Heat the canola oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden and cooked through, 2 to 4 minutes per side.

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