- 1 1/2 lbs boneless white-meat chicken (or pork, veal, or turkey)
- salt and pepper
- 1 c flour, bread crumbs, or cornmeal
- 2 T veg oil
- 2 T butter
- lemon wedges
- Pound chicken to uniform thickness. Dry with paper towels.
- Heat skillet on medium-high for 2-3 minutes.
- Sprinkle chicken with salt and pepper.
- Add oil and butter to hot pan.
- Dredge piece of chicken in coating and press in.
- Add to pan. (Repeat dredging and adding to pan as needed.)
- Cook 2 minutes. Rotate piece outside to center.
- Cook 3-4 minutes more, then flip.
- Cook 3-4 minutes more, till no longer pink inside.
*For extra-crispy, dredge in flour, dip in egg, dredge in bread crumbs.
*For chicken parmigiana, make extra-crispy, cook just enough to brown. Heat oven to 400. Spread 1/2 c of tomato sauce in bottom of 9″ baking dish. Put chicken on top and put another c of sauce on top. Sprinkle 1 1/2 c grated parmesan/mozzarella. Bake till cheese melts = 10-15 minutes.
* Add spices to flour or corn meal: 1 T chili powder, curry powder, 5-spice powder, or cumin. Use oil instead of butter, lime instead of lemon.
* Use sesame seeds or ground nuts instead of flour. Use oil instead of butter, cook at lower temp and for a few minutes longer.
*Marinate chicken in buttermilk or yogurt, vinaigrette, or coconut milk. Dry before coating.
*Rub spices into chicken before cooking.
*Serve with dipping sauce.
*Instead of dredging, rub with salt and pepper or spice blend, and cook directly.
