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| Here is the stuff you will need. Missing in this photo is a splash of milk for the egg mix. The fresh parsley is very important! |
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| Here we have the chicken cutlets after they have been washed. Aren't they pretty? |
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| You then want to trim away some of the fat and grissle/vein stuff, not sure what that stuff is, but trim it off anyway :-) |
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| Ok, now you get a meat pounder and pound that chicken!!! This is a good thing to get your kids (if you have kids that is) involved with, they love pounding stuff ;-) |
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| Here is the chicken all pounded out nice and tender and ready to go. Make sure you pound both sides. Oh and look, that's a shadow of my head too ;-) |
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| You will want to take the Ritz cracker and put them into a large freezer bad and then get a heavy rolling ping and smash up the crackers into little bits, not too small, you don't want powder, well, you want some powder, but mostly chunks. |
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| Here we have the chicken cutlet assembly line all ready to rock 'n roll! Chicken, clean plate to place the breaded chicken on, flour, egg mix and smashed up crackers.. |
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| Dip the chicken into the flour, get it covered well, then dip into egg, again, cover it well, then dip it into the crackers, then place it onto the clean plate. |
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| Put enough olive oil into the pan to cover the then entire bottom about 1/8 deep. Not too much, you don't want the cutlets swimming in the oil, it would only cover the bottom of the cutlet when cooking. |
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| Again, Flour, egg, crackers then onto the plate. Repeat. Again, Flour, egg, crackers then onto the plate. Everybody sing along! Flour, egg, crackers then onto the plate. :-) |
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| Here we have the assembly line in action!. |
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| All breaded and ready for cooking :-) Click the link below to see more... |
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