Italian Breaded Chicken Cutlets

Serves 4-6

Ingredients

• 2 boneless, skinless chicken breasts
• 2 eggs
• A pinch of Kosher salt
• 2 cups Aleia’s Gluten-Free Italian Bread Crumbs
• ½ cup grated Parmesan cheese
• 4 Tbsp olive oil
• Salt & pepper to taste

Preparation

1. 1. Rinse and dry chicken
   2. Slice chicken, 1/4” thickness, across the breast (from thick end to the tip)
   3. Place chicken in between plastic wrap (or in a zip lock bag) and pound the chicken into thin size cutlets (¼” thickness)
   4. In a large bowl whisk the egg with the salt.
   5. In a wide, shallow bowl, combine Aleia’s Italian Breadcrumbs and Parmesan cheese
   6. Lightly season the chicken with salt & pepper
   7. One at a time dip the chicken into the egg. Let excess drip off, then coat with the breadcrumbs/parmesan mixture. Be careful to get a nice even coating on the entire cutlet.
   8. Repeat with the remaining pieces.
   9. In a large heavy nonstick skillet or Dutch oven, heat the oil on medium high.
   10. To test the oil, take a pinch of breadcrumbs and drop into the oil. If it starts to lightly brown, you know it’s ready.
   11. Fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.
   12. Drain the chicken on layers of paper towel or a wire rack.
   13. Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven.

Enjoy!