Classy Cutlets

Want to give your chicken cutlets some extra pizazz? I have an easy way of dressing them up a bit, for company or just for yourself. I start with thin sliced chicken cutlets (pork cutlets would work too). If you use boneless skinless chicken breasts that are not sliced thin, then either slice them yourself or pound them to a one-half inch thickness. The reason they have to be thin is that the coating will brown up quickly and you want the chicken to cook through in about the same amount of time. You don't want to burn the delicious coating.

For the coating, mix together equal parts (just eyeball it) seasoned breadcrumbs, grated Parmesan cheese and finely chopped walnuts. You could also use pistachios or cashews to vary the flavor. Set up a workstation with a plate of flour, a bowl of eggs (2 or so, lightly beaten) and a plate of the coating mixture. Dip each cutlet first in the flour to coat, shaking off any excess, then the eggs and finally the coating. Really press them into the coating, which is where all the great flavor is. In a large skillet at medium heat, fry the cutlets in a very small amount of olive oil for about two minutes per side, or just until they reach a golden brown.

You are now done, but if not serving immediately you can keep the cutlets warm in a 250 degree oven for a short while. You can serve these with just about any side dishes you like, they go with everything. Bon appetit!