Crispy Chicken Cutlets

Ingredients

• 4 oz chicken breast cutlets cut in half crosswise
• 0.8 cup self-rising cornmeal mix 
• 2 cups dill pickle juice from jar 
• 0.8 cup breadcrumbs dry fine
• 2  eggs 
• 0.3 cup parsley fresh finely chopped
• 1 cup vegetable oil; peanut oil preferred 
• 1 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 2 ingredients in a 1-gal. zip-top plastic freezer bag. Seal bag, pressing out most of air, and chill 8 hours.
2. Whisk together eggs and 3 Tbsp. water in a shallow bowl.
3. Combine cornmeal mix and next 3 ingredients in a second shallow bowl.
4. Remove chicken from marinade, discarding marinade; sprinkle chicken with salt. Dip chicken in egg mixture, and dredge in cornmeal mixture, pressing firmly to adhere.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add chicken, and cook, in batches, 2 to 3 minutes on each side or until done.