I'm always looking for a new take on chicken and tonight I made a variation of a recipe from The Sonoma Diet Cookbook and I have to say, it was quite good. I will be making this one again. I paired it with a spinach salad with strawberries and walnuts and yellow rice. Delicious.
Italian-Style Chicken Cutlets
Ingredients:
4 skinless, boneless chicken breast halves
1/4 tsp kosher salt
1/4 tsp pepper
3/4 cup panko bread crumbs
2 tbs finely grated Parmesan cheese
1 tbs fresh parsley, finely chopped
1 tsp fresh thyme, finely chopped
1 egg
1 egg white
2 tbs extra-virgin olive oil
1. Place each chicken piece between 2 pieces of plastic wrap (or wax paper). Using the flat side of a mallet (or a rolling pin), pound chicken lightly until 1/2 inch thickness. THIS IS THE FUN PART!! Bad day? Take it out on the chicken!!! Remove plastic wrap and season with salt and pepper.
POUNDED CHICKEN!!!
2. In a shallow dish, combine bread crumbs, cheese, parsley and thyme. Place whole egg and egg white in another shallow dish; beat slightly. Dip chicken in egg, then coat with crumb mixture.
Set up your individual dredging stations.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 10-12 minutes or until chicken is no longer pink, turning once.
Serve warm.
Spinach salad with strawberries and walnuts!!!
I'm going to have to make this - looks yummy! What type of a dressing did you use on the spinach salad?
ReplyDeleteHey B, it's Brianna's Home Style Blush Wine Vinaigrette. It's SUPER good (on the aisle with all the other dressings, but a tish more expensive) and you need very LITTLE for the salad. I dressed that whole salad with a little over a tsp. of dressing. A little goes a long way.
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