CHICKEN CUTLETS
Kathy Matthews
A delicious and inexpensive main dish. A favorite of Caitlin’s
ingredients
- 2 lbs. chicken breast
- 2 cups fresh breadcrumbs
- 2 Tablespoons grated lemon rind
- 2 egg whites, slightly beaten
- Olive oil
- Butter
- lemon juice (fresh)
- Salt
- Pepper
- Fresh parsley
directions
- 1
Pound chicken breasts between 2 sheets of plastic wrap, to about 1/4 inch thickness. Careful not to pound them too thin, or they will tear.
- 2
Dredge in egg whites.
- 3
Combine breadcrumbs, lemon rind, salt and pepper in shallow dish. Thoroughly coat cutlets on both sides. Refrigerate for 30 minutes.
- 4
Melt 2 tablespoons olive oil and 2 tablespoons butter in medium hot skillet.
- 5
Add cutlets and panfry until crispy and slightly brown,turning after a minute or two. Drain on paper towels, squeeze fresh lemon juice over cutlets while they are still hot. Garnish with chopped fresh parsley
Source: Kathy Matthews
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