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Hi Nancy & kitties: For Kim-5/9 request for chicken breast tenders or boneless chicken:
Here is a quick and easy and very good recipe my daughter on Staten Island gave me:

Boneless chicken cutlets, cut into pieces that can be fried within about 4 minutes on each side.

I would say about 4 to 5 " long and or wide and about 1 to 1-1/2 inches thick. They are very easy
to cut into desired sizes.

I set up 3 small soup bowls on my counter.
# 1- flour
# 2- milk mixed with egg (don't worry to much about amount of milk)
# 3-pretty good amount of Italian Bread Crumbs

Cut & wet chicken cutlets with water.

Using a fork, dip each in the flour, milk/egg mixture and then the bread crumbs in that order. Fry in Canola oil, warm enough to bubble when chicken is placed in oil.
Brown about 4 minutes on each side, depending on size of cutlet. Do not overcook. You can cut into the chicken to see if all the pink has gone. I always check the thicker pieces in this manner. Remove to a plate with paper towel on it, to drain off a little of the fat. Then you can transfer to a nice serving plate.

I have also added at times, a little garlic or parmesan cheese to the crumbs, just for a little variation. These are delicious, and very easy. Usually not many left over, but they are good cold too.
Laurine in NNY on the border

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