\n3 tablespoons mayo
\n1-2 tablespoons brown mustard (or to taste)
\n1 egg
\nMilk or buttermilk
\nFlour
\nBread Crumbs<\/a>
\nOil for frying
\nSalt & Pepper to taste<\/p>\n
If you don’t have thin sliced cutlets, just clean and cut a thicker cutlet horizontally into about 1cm slices.<\/p>\n
Combine the mayo, mustard and egg, and whip until the egg is completely mixed in.\u00a0 Heat the oil in a frying pan to a medium-high heat, and then begin to prepare the cutlets.<\/p>\n Dip the cutlets into flour, shaking off any excess flour.\u00a0 Dip into the mayo-mustard mix and then into the bread crumbs, shaking off any excess crumbs.\u00a0 Immediately place the cutlet in the hot oil, and cook 2-4 minutes per side, depending on the thickness of your cutlet.\u00a0 Salt and Pepper to taste.<\/p>\n Place the finished cutlets in a 200F oven to keep warm, until all the cutlets have been cooked. Try to get a piece before they disappear ;)<\/p>\n","protected":false},"excerpt":{"rendered":" Sundays are such nice days to cook — I’m always well rested, and hungry, and even better, in the mood to cook. I had originally thought to get thin sliced pork culets, to make the following recipe.\u00a0 But.. alas, as … Continue reading ![\"\"](\"http:\/\/thisfoodthing.files.wordpress.com\/2008\/08\/mustard.jpg\")
<\/a>Add in just enough milk or buttermilk to thin the mayo mixture out, so that you can dip the chicken cutlet into it, and not come away with a glob.\u00a0 Start with about 2 teaspoons.<\/p>\n