I feel like it was time to share an actual entree recipe since the last few posts have been mostly desserts. And even though I made chicken already this week, I think you can handle it once more. I eat it a lot, what can I say?
- 1.5 lbs of chicken breasts
- 1/2 cup bread crumbs
- 1 egg
- 2 cans of mushroom stems
- 10oz of cream cheese
- 1 cup vegetable Oil
- Your choice of spices (suggestion: salt, pepper, paprika)
1. Wash and cut your chicken breasts into thin cutlets. Mine were about 1/4-1/2in thick. Set aside.
2. Beat the egg in a bowl and set aside.
3. Lay out a piece of tin foil and curl the edges so nothing can spill off of it. Pour your bread crumbs and spread out evenly. I set up a little assembly line at this point with the chicken, egg, and crumbs.
4. Take a piece of chicken and coat it with egg. Then layer each side with bread crumbs until completely covered. Repeat steps for each piece of chicken.
5. Pour oil into a frying pan and heat. I wait a few minutes then test the oil with a corner piece of chicken. If it starts frying, it’s ready to go. Be careful, though! You may get attacked by hot flying oil so put each piece in gently, slowly, and be prepared to lower your heat if necessary. After a few minutes, flip the pieces over to cook the chicken completely. Put a paper towel on a plate then place the cooked chicken on the napkin to soak up any excess oil. Repeat until all pieces are cooked.
6. Open the mushroom cans and drain out any liquids. Then pour them into a pan and season with salt, pepper, paprika, and any other spices you enjoy. I like cinnamon and put it on almost everything, so I put a dash of that (it’s delicious, trust me).
7. Once the mushrooms start browning, add in your cream cheese and fold in the mushrooms until everything is completely blended and creamy.
Now you’re done and can eeaaat!