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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.