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Preparation Time : 20
Cook Time : 30
Total Time : 50
canola oil 6 tbsp
chicken cutlets (about 4), 1/4 inch thick 1/2 kgs
kosher salt and pepper ,to taste 1 pinch
all-purpose flour 1/2 cups
eggs, beaten 2 nos
bread crumbs 1 cups
store-bought barbecue sauce 1 cups
carrots, cut into sticks 2 nos
celery stalks, cut into sticks 4 nos
Heat 3 tablespoons of the oil in a large skillet over medium heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Cut into strips and divide among plates. Serve with the barbecue sauce and the carrot and celery sticks.
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