This is a Southern take on Italian Chicken Milanese. Crushed Ritz crackers are used and the flavor is so delicious. This is an easy week night meal. The chicken cooks in just a few minutes, but you can keep it warm in your oven while preparing the rest of your meal.
2 boneless chicken breasts, cut in half lengthwise
¼ cup all-purpose flour
1 large egg
1 cup finely crushed Ritz crackers
¼ cup plain dry breadcrumbs
1 t garlic powder
½ t smoked paprika
1 t sea salt
1 t ground black pepper
Avocado or other neutral oil, for frying
Minced parsley, for garnish
Lemon wedges, for garnish
Preheat oven to 225 degrees F.
Pound each chicken piece (4 pieces, total) between 2 sheets of plastic wrap, with a rolling pin.
Set aside on a platter.
Add flour into a shallow bowl.
Whisk egg with 1 tablespoon water in another shallow bowl.
Stir cracker crumbs, breadcrumbs, garlic powder, paprika, salt, and pepper in another shallow bowl.
Dip each cutlet into flour, then egg, and finally in cracker crumb mixture, making sure to evenly coat.
Place back on the platter.
Heat enough oil in a large skillet over medium heat to about ½-inch depth.
Cook cutlets until browned, about 3 minutes each side.
Place on a wire rack lined baking sheet and keep warm in oven until ready to serve.
Garnish with minced parsley and lemon wedges.
Serve with buttered noodles and a green vegetable.
Serves 2
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