Chicken Cutlets (Pechuga Empanizada)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

4 chicken breasts, thin
¼ teaspoon of freshly ground black pepper
1 teaspoon of salt
1 clove of garlic, finely minced
¼ teaspoon of oregano
A pinch of tumeric
1-2 cups of seasoned bread crumbs
2 eggs lightly beaten
2 tablespoon of milk
2-3 cups of cooking oil (you can use a deep fryer)
¼ bar of butter (if baking)


Marinate chicken with salt, pepper, oregano and garlic for 1/2 hr

In a large skillet, heat oil

Dredge chicken in egg wash then in bread crumbs

Fry until golden (5-8 minutes each sides). If baking place cutlets on baking dish (with a small dollop of butter on each cutlet) and bake for 45-1hr or until internal temperature reaches 180 degrees

Serve it with yellow rice, baked potaoes or steamed vegetables