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In a bowl beat the eggs with milk, fine salt and ground black pepper. Set aside.
With a sharp knife slice the chicken breast horizontally, trying to make chicken slices as thin as possible.
Place the chicken slices in the bowl with the beaten eggs and milk and set them aside to flavor, possibly in the fridge.
Make homemade breadcrumbs using stale bread, breadsticks, saltine crackers, taralli and slices of bread loaf as long as they are dry or toasted.
Place plenty of breadcrumbs on a plate then take the slices of chicken and bread them.
In a large frying pan, pour all the vegetable oil. Once the oil has become hot, dip the breaded chicken cutlets.
Once they are golden on both sides, take them out and dry them on a kitchen paper. Serve