I've never thought I'd change the way I made chicken cutlets.

I've never thought I'd change the way I made chicken cutlets. However, I saw this on TikTok, tried it once, and I've never gone back. We're not pounding anything out. We are just going to strip the chicken breast into long slices. I'm just gonna cut about 1 inch strips. Now, I promise when you do it like this, it comes out so tender. Rita says the reason is because you're cutting through the chicken membrane, so it makes it a lot more fork tender. Okay, so I'm gonna add in some grated cheese along with a lot of parsley. If you have fresh parsley, use that. I'm just kinda using what I have on hand for dinner. Okay, this is where Rita gets a little bit crazy. We're going to crack two eggs. Now, we'll take our favourite Italian dressing and just give it a little bit. I was a skeptic at first, you just gotta trust the process. Now that we've got this station set up, I'm gonna heat up a little bit of oil on the pan so it's ready once we've got everything breaded. Y'all, this is where our hands get messy. Into our egg mixture. Make sure you let the excess egg drip off. And then you gotta put a little muscle into it. This is basically going to not only make the bread crumbs stick, but it's also going to flatten them out so then you're left with more of a cutlet than a tender. Look at that. That is a crazy difference from what we started with. Starting point, ending point. And our arm workout of the day is done. Let's go ahead and shallow fry these. When they're looking nice and golden, go ahead and give it a shake. And then I put them on a paper towel lined plate just to soak up any extra grease. I said I was gonna wait, but I feel like I should really taste test this one. I mean, it comes out perfect every single time. It's so juicy. They're thin, but not too thin. Got that golden crust. Never going back to making chicken cutlets any other way.