You can buy thin cutlets or ask your supermarket butcher to cut some for you. This recipe is easily doubled, but you’ll likely need to cook the chicken in batches.
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Here I (fka schrocknik)am again commenting on this recipe which I am going to be able to do this this week after living temporarily for 2 years, but now I'm settled in a new home of my own, and I'm dying to do this dish again -- it's fun! But I'm a purist and will follow the recipe, but double it. Another time, I'll throw in mushrooms. Yes, I'll pound the 1/2 chix breasts and then bread them as follows: dredge in flour (shaking off excess), then egg, then bread crumbs or panko. I'll use 1/4" of pure olive oil to cook, discarding most for the sauce. This is one of two favoriterecipes to go on the road with, visiting friends and family, and cooking.
Pitch perfect, made even better by ease of recipe. Will make again and again.
Great meal - have made this twice and each time have gotten positive reviews.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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