Like totally noob in cooking.
Anyone care to share a made for stupid recipe?
Marinate chicken in olive oil, lemon juice, salt/pepper, bit of garlic, herbs of ur choice (basil, tarragon, rosemary…fresh or dry…italian herb mix whatevs).. doesn’t need to marinate for too long cos it’s chicken. Grill it (hot grill pan, 4-5 mins per side or until chicken is firm everywhere and juices run clear) or bake it (abt 18-20 mins at 420 F…or until juices clear) and serve with roast potatoes/mashed potatoes and some other green veggie…asparagus or a salad or brocolli.
If ur talking abt chicken fried steak…then i apologize for not helping at all.
Re: Chicken steak guidance for absolutely dumb person
Oye hoye…cookin’ for someone spaashul, Pwner? 
Re: Chicken steak guidance for absolutely dumb person
Note: when you touch raw chicken, make sure you don’t touch anything else. Raw chicken can contaminate your kitchen, so wash your hands frequently.
- Take half a chicken breast (1 of the 2 sides of the breast) and slice it lengthwise with a sharp knife to make it a thinner, flat piece of meat. Try to keep the thickness as even as possible.
- With your fist, lightly pound each slice of meat until it is of approximately even thickness throughout. It won’t be perfect, but just get it close.
- Sprinkle some salt and either black pepper or red chili powder on both sides of each cutlet.
- Set up 2 plates/bowls: 1 with a beaten egg and 1 with breadcrumbs. If you want to get fancy, you can add chopped parsley or italian seasoning and parmesan cheese to the breadcrumbs.
- Also have a few tablespoons of all purpose flour and sprinkle it over the meat with a strainer/channi. Cover the top, bottom, and all sides completely with flour. This will seal in the moisture and prevent your meat from getting dry.
- Gently shake each cutlet to remove excess flour, then dip in the egg to coat, lift to let the excess egg fall off, then lay it in the breadcrumbs.
- Hopefully at this point, one of your hands will still be dry. Use your dry hand to cover the cutlets with breadcrumbs and gently pat them into the meat.
- Set aside the breaded cutlets for 15 mins. This step is important because you need to give the coating time to adhere so it doesn’t fall off when frying.
- In a pan, heat up some cooking oil. Test the heat of the oil by dropping in a breadcrumb. It should sizzle and bubble, but not turn brown immediately. If it browns very quickly, remove your pan from the heated stove and let the oil cool to the right temp.
- Once your oil is the right temp, lay your cutlets in and fry them about 4 minutes per side. It really depends on how thick your cutlets are, but if you pounded them out thin, 4 mins per side is enough time. Fry until the breadcrumbs are the golden brown color you desire, and when you poke the cutlet in the middle, it feels firm and not loose like raw meat.
- Dry them on a paper towel lined plate.
Re: Chicken steak guidance for absolutely dumb person
Thank you all.
No special. Me n Mom wants to try something new dish. I thought it woud be simpal to make.