PORTIONS: 6
INGREDIENTS
1½ lb. thin chicken cutlets
2 tsp. salt, or to taste
½ tsp. coarse black pepper
3 garlic cloves, chopped
3 Tbsp. parsley, finely chopped
½ cup flour
4 beaten eggs
Oil for frying
PREPARATION
Season the chicken cutlets with salt, pepper, garlic and parsley.
Heat up the oil in a skillet at moderate temperature.
Dip the cutlets in flour, eggs and fry until golden brown.
Serve hot. Pork cutlets can be served cold in sandwiches too.
Melt some butter with lemon juice and pour over the cutlets.
INGREDIENTS
1½ lb. thin chicken cutlets
2 tsp. salt, or to taste
½ tsp. coarse black pepper
3 garlic cloves, chopped
3 Tbsp. parsley, finely chopped
½ cup flour
4 beaten eggs
Oil for frying
PREPARATION
Season the chicken cutlets with salt, pepper, garlic and parsley.
Heat up the oil in a skillet at moderate temperature.
Dip the cutlets in flour, eggs and fry until golden brown.
Serve hot. Pork cutlets can be served cold in sandwiches too.
Melt some butter with lemon juice and pour over the cutlets.
Sprinkle some parsley on top.
Season the chicken cutlets with salt, pepper,
garlic and parsley.
Dip the cutlets in flour,
Dip in eggs and fry until golden brown.
Dip in eggs and fry until golden brown.
Melt some butter with lemon juice
and pour over the cutlets.
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