Welcome to StartCooking.com.

Hi, I'm Kathy Maister.

Chicken cutlets are on today's menu.

This recipe should be enough to feed four people.

You'll need five pieces of equipment.

Three bowls, each one should be big enough to hold one chicken breast,

tongs, and a large frying pound.

The ingredients are one and one half pounds

of boneless, thin sliced chicken breast, one cup of dry, seasoned bread crumbs, one cup of flour,

two eggs, and three tablespoons of olive oil or vegetable oil. Break the eggs into one of the dishes

and add two tablespoons of water. With

a fork, blend the water and the eggs together. In the second bowl, put one cup of flour.

In the third bowl, put one cup of bread crumbs. Line the bowls, first the flour, then

the egg mixture, and finally the breadcrumbs. Now we need to start dredging, dunking, and

patting. It's the dunking bit that gets kind of messy. Take one chicken breast at a time.

First, dip it in the flour. This is called dredging. Now, dunk it into the eggs. Be sure the

chicken gets totally covered with the egg. Lastly, put the chicken in the breadcrumbs.

Give it a pat to make sure the breadcrumbs fully coat the chicken.

Be sure to throw away any leftover flour, eggs, and breadcrumbs.

You can't reuse these ingredients as they've all been exposed to raw chicken.

Oh, and be sure to wash your hands.

Preheat your fry pan on medium heat for about a minute.

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