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Juicy Pan-Fried Chicken Cutlets

We’ve spent a lot of time eating dry pan-fried chicken cutlets. Food Sharing Network is pleased to share this method for a quick and easy chicken meal with juicy meat and easy sides.

Spinach Salad and Sweet Potatoes

Prepare the sides before you begin handling the raw chicken.

The Basics:

  • 6 to 8 big handfuls of baby spinach, rinsed with cold water and well drained (a salad spinner makes this very easy)
  • ½ small red onion, thinly sliced
  • ½ large apple, peeled and cut into bite-sized pieces
  • ¼ cup crumbled feta cheese
  • Olive oil
  • Red wine vinegar
  • Salt
  • Freshly ground black pepper
  • Garlic powder (optional)
  • 2 sweet potatoes, unpeeled but washed very well

Toss all salad ingredients expect oil, vinegar and seasonings.

Sprinkle ingredients lightly with seasonings.

Add 2 tablespoons vinegar, and then 3 tablespoons oil. Let rest for about 10 minutes and adjust for taste.

Place sweet potatoes on microwave safe plate. Microwave at 100 percent until very soft, piercing skin after 4 minutes. The potatoes will take approximately 6 to 8 minutes, depending on shape and size.

Juicy Pan-Fried Chicken Cutlets

Quick and Easy Juicy Chicken Cutlets The Basics:

  • 1 lb skinless chicken breast*, visible fat trimmed
  • Large plastic storage page
  • ¼ cup flour
  • Salt
  • Olive oil

Slice meat into evenly thick pieces. Rinse chicken with cold water and air dry in colander for about 20 minutes.

Shake chicken in bag with flour until evenly coated.

Cover bottom of pan with oil.

Add chicken when hot. Salt chicken lightly.

Cook until light golden, about 4 minutes and then turn. Heat should be hot enough so the chicken is sizzling a bit but not burning.

Cook chicken pieces until white inside and no more!!! That should take about 4 minutes on each side. Remove pieces to serving platter as soon as they are done. It’s okay to check for doneness by cutting the piece in two. You may want to employ a cooking tip from our son, a food industry professional and excellent cook. Remove the hot chicken from heat when a very thin line of pink in the middle remains. The meat will continue to cook and turn white. (Make sure the meat is white throughout before serving.)

Serve while still hot.

*If you haven’t tried organic, please do. It tastes better and is far more wholesome.

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