Chicken Cutlets
Ingredients
boneless skinless chicken cutlets (thinly sliced)
1 cup Italian breadcrumbs
4–6 eggs
¼ cup grated parmesan
1 tbsp dried parsley
salt & pepper
avocado oil (for frying)
Instructions:
Add 1-2 inches of avocado oil to a large pan and heat over medium-high heat, crack 4-6 eggs into a bowl and season with salt and pepper, in a separate bowl, combine breadcrumbs, grated Parmesan, dried parsley, and pepper, coat each chicken breast in the egg mixture, then dredge in the breadcrumb mixture, fry the coated chicken cutlets in the hot oil for 1-2 minutes per side until golden brown and crispy, transfer cooked cutlets to a plate lined with paper towels to absorb excess oil
The thinner the chicken, the quicker it will cook, if not cooked all the way through sometimes i finish them in the oven at 350 for 3-5 mins
I like to make these with the Erewhon salad, or with pasta and marinara. You can add sauce and mozzarella to make chicken parm, etc. So many recipes to make these with!
