If you've got a craving for some fried food, than make it a little healthier by pan frying in healthier oil at home.
Why healthier?
The oils used in restaurants are usually vegetable oils (safflower, canola & soybean) that are prone to rancidity and NOT good for you. Plus, the amount of oil they use in cooking is way beyond what you'd use at home, especially if you are pan frying.
Ingredients
4 skinless, organic free range chicken breasts
¾ cup unbleached flour
1 tsp pepper
1 tsp sea salt
2 organic, free range eggs, beaten
1 cup whole grain bread crumbs
½ cup grated parmesan cheese (optional, if it doesn't bother your bladder)
2 T butter and 2 T olive oil or Expeller Pressed Coconut Oil
Preparation
- Line up your breading station
- Mix flour and salt/pepper together on a plate
- Have beaten eggs ready in a bowl
- Mix bread crumbs and Parmesan cheese in another bowl
- Cut chicken breasts into cutlets and pound lightly to flatten and tenderize (this works best if you cover in plastic wrap so it doesn't splatter everywhere)
- Take your chicken breast and dip each piece first in the flour mixture, then in beaten egg, then in the bread crumb mixture. Set aside on a plate
- Heat the butter and oil in a Saute pan over medium
- Saute a few chicken cutlets at a time, about 7 minutes per side, being careful not to burn.
- Transfer to a heated platter and keep warm in the oven until ready to serve.
