Breaded Chicken Cutlets

Instructions

1. 1

   On a work surface, cut the breasts in half horizontally to get 4 thin cutlets.

2. 2

   In a shallow dish, lightly beat the eggs. In another shallow dish, combine the flour, tarragon, steak spice, curry powder and garlic powder. In a third dish, place the breadcrumbs.

3. 3

   Dip the chicken cutlets into the beaten eggs, letting the excess drip off. Dredge in the flour mixture, shaking off any excess. Dip into the beaten eggs a second time. Then press into the breadcrumbs to coat on both sides.

4. 4

   In a large non-stick skillet over medium-high heat, brown the cutlets in the oil on both sides until nicely golden and the chicken is cooked through. Drain on a plate lined with paper towels.