This is the chicken fingers recipe that I made for my girls when they were toddlers, but really they are what grown ups like to eat (at least in my house). The only difference is I used chicken tenders for the little ones and dipped them in ketchup and for the adults I use boneless, skinless chicken breasts with a side salad. I might add that all the objections of "oh no, not chicken again" melt into silence when these are produced.
I hesitated to put this recipe on the blog because it's so "everyday" and seems a bit dull, but it's what I do with chicken when I can't think what else to do. Then when I've made it, I can't think why I don't do it more often - everyone loves it.
I hope it comes in handy for you.
Here's what you'll need for your breaded cutlets,
1lb of boneless, skinless chicken breasts
1 cup of dried breadcrumbs
1 handful of minced fresh herbs (parsley, rosemary, sage or oregano would be fine. If you don't have fresh on hand, use a teaspoon or two of dried - Herbs de Provence works well)
Salt and pepper
Olive oil and a tablespoon of butter
On a large plate beat the eggs together
On another plate mix together the dried breadcrumbs, salt and pepper and herbs.
If the chicken breasts are thick, more than about 1/2 inch, you can lay them between two sheets of parchment paper and bash them with a rolling pin until they are nice and thin. Curiously I seem to find this quite satisfying. If you don't feel like chicken bashing, once they have been browned in the pan, you can transfer them to a baking sheet and pop them in a 350F oven for 10-15 minutes until cooked through.
Dip the chicken breasts in the egg wash and then roll them in the breadcrumbs.
Heat the olive oil and butter in a large saute pan until hot and bubbling and lay the chicken breasts in the pan, saute until golden brown.
Remove to a serving platter (unless finishing in the oven), squeeze over some lemon juice and serve with a nice fresh green salad for adults or baby carrots, cucumber spears and ketchup for children.