Simple Chicken Cutlets with Gravy

INGREDIENTs for chicken

• Olive oil
• 1 lb chicken breasts, pounded thin and cut into cutlets
• 1/4 cup of flour, seasoned with salt, pepper, pinch of cayenne
• 1 cup of mayonnaise, salt and pepper
• 1 cup of seasoned bread crumbs (salt, pepper, pinch of cayenne)
• 1/4 + 1/8 cup of Romano cheese (or Parmesan) - optional to add to breadcrumbs
• White wine or chicken stock

INSTRUCTION

1. Preheat the oven to 350 degrees.
2. Cover each piece of chicken in flour (shake off the excess so that it's lightly coated)
3. Cover the chicken pieces over it in mayonnaise, use your fingers to make sure the chicken is evenly coated with a thin coat of the mayonnaise (this is where the labor comes in because you're not just dipping it, you're using your fingers to spread it onto the chicken- it's not super hard, just slightly more work than the eggs, but for better flavor!).
4. Next, cover each piece of chicken in the breadcrumb mixture. Use your hands to press down and make sure the breadcrumbs stick.
5. Once the chicken is fully coated in bread crumbs, shake off the excess and place them on a clean plate to rest while you heat up your pan. 
6. Place a couple tablespoons of oil into your pan and heat over medium to medium-high heat.
7. Working in batches, fry the chicken in your cast iron for 3 minutes per side.  When you take the chicken out of the oil, place on a backing rack over a sheet tray. 
8. Put about 1 cup of white wine or chicken stock on the bottom of the pan and carefully place in the oven for about 10-12 minutes. 
9. Enjoy immediately or refrigerate and use over the next few days.

If you want to make a nice chicken gravy to go on top put your pan on low heat after you take the chicken out of your cast iron You should have enough fat to start a gravy. If your pan is dry, add a TBSP or so of oil. then start sprinkling in flour little by little as you whisk.  After about 2-3 minutes of the flour cooking and continuous stirring, start to whisk in chicken stock slowly.  Stop after a few TBSP just to make sure you don't add too much.  You will end up adding about 3-4 cups of stock.  Add salt, pepper and paprika to your gravy and continue to whisk.  If you leave the gravy alone for a few seconds, you should see small bubbles in the center of the gravy.  This ensures you have a good temperature in your pan.  Keep whisking and notice your gravy thickening up.  After your stock has been added and cooked for about 5 minutes, give it a taste.  If it still tastes like flour or "burnt" add more liquid. You can also add a little milk for a slight creamy consistency. Make sure not to serve the chicken with gravy resting all over because the cutlets will get soggy.  Add gravy as you eat for amplified flavor.  

Enjoy.