Chicken Breast Cutlets
1 ½ cup Cornmeal
2 tsp Roasting Rub ( i often use McCormick French Herb rub but you can always use whats avalable in yr spice pantry )
5 tsp Extra Virgin Olive Oil
3 large brown eggs

Cut up chicken into nugget-size pieces. ( i sliced these ones bigger than the normal nuggets size ! duno y )
Set up 2 bowls and a cookie sheet. Pour the Cornmeal and Roasting Rub into one. Crack the eggs into another bowl and use whisk to beat the eggs. The cookie sheet will be used to store the uncooked nuggets.

Dip chicken pieces into egg, then dip the chicken into cornmeal and herbs. Set it aside on the cookie sheet.

Use the olive oil to grease a large frying pan. Select some breaded nuggets and put in the frying pan uncovered. Keep turning them. They burn easily. Do not cook on HIGH or oil will splatter. Cook until no longer pink in center.

After that set of chicken nuggets is cooked, make sure to get any burnt bits that may have fallen off the chicken. Add more olive oil to pan if necessary. ( i often use canola but once i tried the olive oil and it was perfect i never replaced it with canola or corn oil ,never tried sunflower oil though all will b good for deep frying inchaALAH :))
enjoy !!!!!!!! KIDS! ;)

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