Michelle’s Fried Chicken Cutlets

Place the flour, ranch dressing mix, salt and pepper into a shallow bowl and mix well.

In a second bowl, place the eggs and buttermilk and mix them together.

In the last bowl, place the bread crumbs and Parmesan cheese and mix well. Set all three bowls aside.

Place one chicken breast at a time into a resealable plastic bag and use a meat tenderizer or rolling pin to pound the breast (starting in the middle and moving outward) into a piece that is about 1/4″ thick. Remove the flattened chicken to a plate. Repeat with all of the chicken breasts.

After you have all the pieces flattened to 1/4″ thick, dredge one in the flour mixture making sure to thoroughly coat both sides.

Then coat the chicken breast with the egg mixture.

Then finally coat it in the bread crumb mixture.

Set aside and continue until all of the breasts are coated.

Heat 1″ deep of oil in a large pan (use a pan that is at least 12″) over medium-high heat until the end of a wooden spoon starts to bubble around it. Or you can just hold your hand above the pan to feel that it’s hot.

Place a baking sheet with a cooling rack inside of it next to the frying pan. Preheat oven to 200 F.

Fry two pieces of chicken at a time so as not to overcrowd the pan. Be careful, the oil is HOT. Fry for 5 – 6 minutes per side until golden brown on both sides. Transfer chicken to the baking sheet and place in the preheated oven while you continue frying the rest of the chicken.

Serves 6.

Enjoy!