In a deep plate, beat the egg with 1 tablespoon of salt. In another deep plate, season the flour with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. In a third deep plate, season the breadcrumbs with 1 tablespoon of salt.
Heat the oil in a large skillet over medium heat. Pat your chicken cutlets dry with paper towels and dredge each one in flour, then in egg, and finally in breadcrumbs. Make sure to fully coat each cutlet with all 3 ingredients.
Increase the heat to high and cook the cutlets two at a time. Each cutlet should be cooked for approximately 4 minutes on one side and 4 minutes on the other. Place the cooked cutlets on paper towels to absorb excess oil. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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