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Foolproof Chicken Cutlets

Makes: 4 servings Prep 15 mins Cook 10 mins

Ingredients

4 4 - 5 ounces skinless, boneless chicken breast halves

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground pepper

1 cup fresh bread crumbs (3 slices)

2 tablespoons freshly grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh rosemary (no substitutions)

1 large egg

1 large egg white

3 tablespoons olive oil

Lemon wedges and coleslaw, optional

Directions

1. Place chicken breasts smooth side down on a large sheet of plastic wrap. Cover with a second sheet of plastic wrap and pound gently with bottom of a small saucepan to 1/2-inch thickness. Remove plastic and sprinkle both sides with 1/2 teaspoon salt and pepper.

2. Combine bread crumbs, cheese, parsley, rosemary and remaining 1/4 teaspoon salt on a piece of waxed paper. Beat whole egg and egg white in a pie plate. Dip both sides of each cutlet in egg, then in bread-crumb mixture, to lightly coat.

3. Heat a 12-inch skillet over medium-high heat for an electric stovetop (medium heat for gas), 1 minute. Add oil; when it starts to ripple, add cutlets and cook until golden brown on each side, about 5 to 6 minutes. Transfer cutlets to 4 serving plates. Serve with lemon wedges and coleslaw, if desired. Makes 4 servings.

Nutrition Facts

Servings Per Recipe 4
cal.(kcal)300,
Fat, total(g)15,
chol.(mg)130,
sat. fat(g)3,
carb.(g)6,
pro.(g)34,
sodium(mg)658,
Percent Daily Values are based on a 2,000 calorie diet