Chicken fried chicken

It's an American thing. To call it that. Otherwise it is chicken scaloppini. 

It started out as chicken fried steak which is a bit confusing title to begin with. I was asked to explain it a few weeks ago to a thirty year old American. The idea is a tough piece of meat beaten silly and unresistant and then treated as a piece of chicken from there, floured, and shallow fried in oil. Served with pan gravy, it's truck stop favorite, a way to treat a small tough piece of meat.

That was back engineered to discs of chicken breast.

This chicken breast started out as a very unpromising frozen block. 

It's cell structure is damaged. Pounding the discs even flatter damages the structure even more.

The whole breast can be flattened at once, but that's a lot of pounding and results in a very large disc.

A test piece was fried and indicated these needed a little more flattening.

Uh yeah, Colonel, we got yer eleven secret herbs and spices. These are better than yours. You have waaaaaaaay too much salt. 

Unless you're going for the monthly federal recommended requirement of salt for an African bull elephant.

The Colonel's coating is thick and ghastly. The ones I had there were.