-Chicken tenders, plain & skinless (I use Tyson frozen chicken breast tenders from the Foodlist) (you can also substitute veal cutlets or turkey cutlets
-Egg
-Milk (or milk substitute)
-Seasoned bread crumbs (see below for how to make)
-oil for frying (olive oil is tastiest; I use Wesson canola oil)
-mozzerella cheese (optional)
-untomato sauce (stage 2 can use tomato)
Make an egg wash by beating an egg with milk. Rinse meat and pat dry with paper towel. Heat oil in large nonstick skillet. Drag meat through egg wash and dredge in seasoned bread crumbs until all the meat is coated. Pan fry in hot oil (throw a bread crumb in--if it sizzles, it's ready! Too-cool oil will make soggy cutlets.). Cook 5-7 minutes on each side (until a nice golden brown--darker is crispier), until meat is done (I always cut open the biggest piece to check.) DO NOT OVERCOOK. Blot with paper toweling to absorb excess oil.
I make a big batch and freeze them just like this for easy use later.
OPTIONAL DIRECTIONS FOR AUTHENTICITY:
When done frying, place meat in the bottom of a glass oven dish. Place a piece of mozzerella cheese on each one. Coat with spaghetti sauce. Bake 10-15 minutes at 350 degrees. Serve over pasta.
HOW TO MAKE SEASONED BREAD CRUMBS
-Stale bread or crackers
-freshly grated parmesan cheese
-salt
-pepper
-garlic powder
-onion powder
-dried herbs (I use oregano, basil & parsley)
Grind hard stale bread (or crackers) in a blender. Place in bowl. Add seasonings to taste & mix with well fork. Store in refrigerator. Make a lot; it keeps a good long time!
HOW TO MAKE STALE BREAD: I save the "heels" in an open container in my breadbox. After a couple months, they are good and hard with no mold (because the container is open). Every time you start or finish a loaf of bread, throw those crusty ends in there!