Pechuga Empanizada (breaded & fried chicken cutlet)

No, breaded chicken cutlet is not the most traditional Mexican dish our host family makes, but with thinly sliced chicken breast breaded in a mix of flour and oatmeal and fried to golden-brown perfection, everyone in the family is happy when these pups come out of the pan. So whether you've got picky chicks in the nest or just want a tasty, easy, not very Mexican meal, this one's for you!

Makes 8-10 cutlets

Ingredients:

-chicken breast, thinly sliced into chicken cutlets

-half cup of oatmeal

-half cup of bread crumbs

-6 eggs

-1 TSP of salt

-oil for frying

Directions:

1. Mix oatmeal and bread crumbs onto a flat plate

2. Whisk eggs in a bowl with salt

3. In a frying pan, add about ½ inch of oil over medium heat. Let it get hot while you prepare the chicken.

4. Using clean hands, dunk a chicken breast into the egg. Then, lay it flat on top of the bread crumb mixture and pat it down so that the mixture sticks. Turn the breast around and do the same on the other side.

5. When the oil is hot, transfer a chicken breast to the pan. Cook until golden brown on both sides, about 7 minutes per side.

6. Transfer to a plate or paper towel and work in batches until all breasts are ready.

Serve and enjoy with one of our delicious salsas! It also goes really nicely with a side salad.