From Ladies Home Journal Recipes 1999
4 boneless, skinless chicken breast halves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 cup fresh bread crumbs
2 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh rosemary
1 large egg
1 large egg white
3 tablespoons olive oil
lemon wedges (optional)
Pound chicken breasts to 1/2-inch thickness. Sprinkle both sides with 1/2 teaspoon salt and pepper.
Combine bread crumbs, cheese, parsley, rosemary and remaining 1/4 teaspoon salt. Beat whole egg and egg white in a pie plate. Dip both sides of chicken in egg, then in bread crumb mixture.
Heat a 12-inch skillet over medium-high heat 1 minute. Add oil; when it starts to ripple, add cutlets and cook until golden brown on each side and cooked through, 5 to 6 minutes. Serve with lemon wedges if desired. YIELD: 4 servings
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