Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Comfort Food, Dinner, Kid Friendly, Lunch, Main Courses, Poultry, Week Nights
Yields or Serves:
Tags: American Classics, Beaten Eggs, Beer, Beer Marinated Chicken Cutlets, Chicken Cutlets, Chopped Parsley, Comfort Food, Cooking With Beer, Dinner, Eggs, Flour, Grated Romano Cheese, Italian Bread Crumbs, Kid Friendly, Lunch, Main Courses, Marinated, Marinating Meats, Olive Oil, Parsley, Poultry, Skinless Chicken, Victoria Hart Glavin, Victoria's Beer Marinated Chicken Cutlets, Week Nights
Beer Marinated Chicken Cutlets
I’m a big fan of marinating meats. I marinate a lot of my meats in beer. All you need is a bottle of your favorite beer and a little planning ahead.
INGREDIENTS
1 Bottle of Beer
8 Ounces Italian Bread Crumbs
8 Pieces of Skinless Chicken (About 2 Pounds)
2 Beaten Eggs
1 Cup Flour
6 Ounces Olive Oil
6 Tablespoons Grated Romano Cheese
Garnish With Chopped Parsley
Marinate the chicken overnight in a ziplock bag filled with your favorite beer. Remove the chicken from the beer when you are ready to cook. You will need 3 separate bowls. One for the bread crumbs; one for the beaten eggs; one for the flour. Dredge the chicken in the flour first. Next in the beaten eggs and then thoroughly coat with the bread crumbs. Place the olive oil in a large size fry pan. Fry the chicken for 5 to 7 minutes per side. Remove from the pan and place on paper towels to drain the excess oil. Transfer to a serving platter and sprinkle with the Romano cheese and garnish with chopped parsley. Serves 4