The past 2 weeks we've been house-sitting, which has been fan-tabulous. Anytime we're allowed out of our dungeon (aka basement apartment) it's a treat, and getting two weeks of waking up with more than one window, and so much beautiful light coming through the windows....it's the small things, folks.
Not to mention, we could sit outside and not have to yell over the nearby traffic to have a conversation, which we took full advantage of and ate dinner outside. One of those nights we made breaded chicken, so hence the following recipe!
These strips of GF breaded chicken are something I can whip up and cook in about 15 mins - nice when you aren't in the mood for cooking or are in a hurry.
(fyi: i use a gas stove at home, and had an electric stove at each of the homes we were in, so I had a lot of trouble getting the breadcrumbs to stay on for some odd reason :( ...just goes to show, gas stoves trample electric ftw... :-P )
You will need:
- chicken cutlets (thin cuts of chicken meat)
- breadcrumbs: GF bread, grounded up - or - ready-made GF breadcrumbs
- garlic powder
- italian seasoning
- salt & pepper
- olive oil
- Prep your space with a plate of breadcrumbs, a bowl, and about 2-3 tbsp of olive oil in a skillet - tilt the pan around until the oil coats the entire surface (just a thin coating, not a pool).
- Break the egg in a bowl and whisk. Add salt, pepper, and garlic powder to taste.
- Mix italian seasoning into the breadcrumbs according to taste.
- Start heating the pan on medium heat. (tip: this recipe works best using cast iron - read here for the benefits)
- Dip the chicken cutlets into the egg, then roll in the breadcrumbs, then lay it into the pan. Keep repeating this in assembly-line fashion (if you have kids, this would be a good recipe to have them help with each station of prepping the chicken).
- Turn the heat up to med-high and brown the outsides of the chicken. Once both sides are browned, turn the heat down to med-lo or low to cook the inside meat.
- After a few minutes on med-lo, using a knife, slice a small pocket into the middle of a chicken - meat should be completely white when it is cooked through. (keep turning chicken over as you wait for the insides to finish cooking).