Thanks! I do something similar with whole pieces of bone-in chicken. I heat a cast iron skillet in the oven for about ten minutes (at 375-400). When it's good and hot, I put a couple tablespoons of olive oil in the pan, heat for another minute or so, and then put my egged & breaded chicken pieces in the pan. It should sizzle. I quickly spray w/ olive oil (I use a Misto---don't want that chemical propellant in my food!). Cook for approx. 25 min. per side. (When turning, be careful not to leave the crust on the bottom of the pan---I use a spatula to be sure). This can be done w/ regular chicken cutlets, too.
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