Chicken or Veal cutlets

Ingredients:

6 boneless, skinless chicken breasts or veal cutlets

3 eggs, beaten

4 oz. Gluten-free bread crumbs (more as needed)

Salt and freshly ground pepper (our tellicherry black peppercorns are perfect)

4 tablespoons of extra virgin olive oil

Pour the beaten eggs onto a plate. In a separate plate, place the bread crumbs. Have your butcher pound the chicken or veal cutlets until quite thin. Or you can do this yourself by placing the veal or chicken between two pieces of plastic wrap and pounding the veal or chicken until quite thin.Place the oil in a large skillet over medium-high heat. Heat until the oil is hot. Dredge the cutlets in the egg mixture, turning to coat both sides. Coat the cutlets with the bread crumbs.Working quickly, add the cutlets to the skillet sautéing on both sides until a nice brown crust coats them. Remove from the pan, sprinkle with salt and pepper. Keep warm covering the cutlets with aluminum foil.. Repeat the process until all the cutlets are finished.