| 6 | Boneless skinless breasts |
| 1-1/2 cups | Seasoned bread crumbs |
| 2 | Large eggs |
| 2 | Tabs of butter |
| 1-1/2 cup | Mazola corn oil |
| 2 tsps | Garlic powder |
| 1-1/2 tsp | Salt |
| 1 | Teflon 10-12 in pan |
Start with clean,dry chicken cutlets free of any fat or skin.
Season both sides of chicken with salt & garlic powder.
Dip in well beaten eggs.Let excess
egg drip off.
Coat both sides with breadcrumbs.
Lightly shake off any excess breadcrumbs. Preheat pan at medium. Next add oil & butter mixture to heat up.
Before placing chicken in pan,
make sure it is heated up enough by dropping a small piece of breadcrumb in pan to make sure it sizzles.
Place breaded cutlets in pan & fry
from 5 to 8 minutes on each side.
Lift out of pan with a fork by the thin corner of the cutlet so any excess oil drips off.
Place cutlets in an oval dish in a row on their sides.This allows any oil that might be left to drain off rather than letting it sit flat on dish til ready to serve.