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Export 11 ingredients for grocery delivery
Step 1
Clean your chicken breasts, pat them dry, and make sure they are room temperature. Then use parchment paper underneath and on top of the chicken cutlets and pound them out with a meat mallet or anything that can flatten the meat (rolling pin, muddle, bottle of wine) (about ¼ inch thick)
Step 2
OR just buy chicken cutlets that are already thin
Step 3
season the chicken breasts with 1/2 tbsp. of Lawry’s, 1/2 tbsp. of garlic powder, salt (just a light sprinkling of salt), and pepper (set aside about 20-30 minutes to let seasoning soak in the chicken
Step 4
add a cup or so of flour to a shallow dish (like a pie plate) and add the other 1/2 of Lawry’s, the other half of garlic powder, salt, and cracked black pepper to the flour and whisk together
Step 5
whisk together the eggs & milk in a bowl
Step 6
dredge the chicken in this order:
Step 7
flour
Step 8
egg wash
Step 9
flour (pack the flour in good on the last dredge and let the excess fall off)
Step 10
when the oil is hot (at about medium -medium high heat) add the chicken and fry about 5 minutes or so each side. Fry until golden brown. Set aside on a rack once they are done
Step 11
note- you are not deep frying. just fill the pan with enough oil so that the oil rises to about 1/2 the edge of the chicken
Step 12
get rid of most of the oil, but keep about 2 tbsp. worth of oil in the pan
Step 13
add 2 tbsp. of seasoned flour to the oil
Step 14
whisk continuously for about 2-3 minutes
Step 15
add in a cup or so of milk and whisk on a medium heat continuously until a nice thick gravy emerges
Step 16
add more milk if needed to achieve the consistency you desire
Step 17
add 1 tsp. of the chicken bouillon powder to the gravy and stir
Step 18
add salt and pepper if needed
Step 19
pour that gravy over the chicken and serve! ENJOY!