Crispy and nutty crusted chicken cutlets work well with any side dish.
|.5 cup||(125 mL) Flour|
|Salt and pepper|
|1 tbsp||(15 mL) Water|
|.5 cup||(125 mL) Ground almonds|
|.5 cup||(125 mL) Dry bread crumbs|
|2 tbsp||(30 mL) Grated Romano cheese|
|1||Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts|
|.5 cup||(125 mL) Vegetable oil|
|1||Clove Garlic, peeled|
CREATE a breading station by placing flour, seasoned with salt and pepper in a shallow dish. Place egg, beaten with water in a second shallow dish and place a mixture of almonds, bread crumbs and Romano cheese in a third shallow dish.
DREDGE chicken with flour, dip into egg mixture and then coat chicken in almond bread crumb mixture. Place on a baking sheet.
HEAT oil in a large skillet over medium heat. Add garlic clove and sauté for 1 minute or until fragrant. Using a slotted spoon, remove garlic and discard.
ADD chicken to the oil and cook about 5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels. Serve, garnished with lemon wedges.
Show More Comments
No Comments yet