Chicken Cutlet in Eggs
tender chicken fillet "sealed" in an omelet.
Serves 2
1 whole chicken breast filet split in 2
4 eggs
2 tablespoons vegetable oil
1 tablespoon flour
2 pinches salt
Equipment needed: medium-size skillet (about 6-7”)
Place one-half of the chicken breast filet smooth side down onto a cutting board. Carefully cut into the thick part of the filet making the actual cutlet larger.
Cover the filet with plastic wrap and carefully pound with a meat mallet to make it into a uniformly thin and wide cutlet.
Sprinkle with the salt.
Pour the flour into a separate dish.
Break two eggs into a deep medium-sized bowl and stir with a fork. Do not beat the eggs.
Place the skillet over the medium fire and add one tablespoon of the oil.
Carefully roll the cutlet in the flour.
Transfer the cutlet into the bowl with the eggs and submerge so that the eggs cover it completely.
As soon as the skillet is heated, transfer the cutlet along with the eggs with one quick motion. If you need to straighten the cutlet do it immediately before the eggs are set.
Cook the cutlet for 5 minutes on one side.
Turn over with a wide spatula.
Continue cooking on the other side for another 3-4 minutes.
Repeat the process for the second cutlet.
Don’t forget to wipe the skillet clean with a paper towel before adding the oil for frying the second cutlet.
Serve as a main course with any accompaniment or a vegetable salad.
