CRISPY CHICKEN CUTLETS

Like, UBER crisp, guys. Which means my kids wolfed these puppies down and asked for more. I was pleased as punch and excited to share this recipe with you! Another great thing, is you can make them gluten free. While I'm not strictly removing gluten, I like to limit it every once in a while. You will like both versions, so go on with whatever makes sense to you. Yum!


Make a double batch and use the chicken again in the week and shave some time and effort off your day: chicken parmesan, chicken salad, chicken rice bowl, chicken sandwich etc.

Notes: Breadcrumbs are unseasoned.


CRISPY CHICKEN CUTLETS

Ingredients: 2 tbsp. olive oil, 2 large chicken breasts (about 1 lb.), 1 egg, 2 tsp. water, 1 tsp. dried basil, 1 tsp. garlic powder, 1/2 cup breadcrumbs or almond flour, 1/2 grated Parmesan cheese, salt and pepper.

Serves 2-4.


1. Pound chicken breasts between pieces of parchment paper to 1 inch. Slice in half diagonally to make 4 cutlets. Salt and pepper both sides to taste.

2. Whisk egg with water in a shallow bowl. In a separate bowl or large baggie, mix breadcrumbs, Parm, basil and garlic powder.

3. Dip cutlets into beaten egg, then dredge in crumb mixture. Set aside.

4. Heat olive oil in a large skillet over medium heat. When glossy, add chicken cutlets. Cook for 4-6 minutes per side, until firm and cooked through, or until internal temperature reaches 165*F.


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