Ingredients
- 6 Chicken Breast (boneless, skinless)
- 2 Eggs (lightly beaten)
- 1 cup Bread Crumbs
- 1/2 cup Romano Cheese (grated)
- to taste Salt
- to taste Black Pepper
- 1/2 tsp Parsley (finely chopped)
- to taste Garlic Powder
- Olive Oil (or canola oil)
Step by Step Instructions
Step 1:
Place each breast between pieces of wax paper and pound until thin.
Step 2:
Place the bread crumbs, cheese, salt, pepper, garlic powder and about 1/2 tsp. chopped parsley in a large plate or on a piece of waxed paper. Mix the ingredients well.
Step 3:
Dip the chicken cutlets in the beaten egg and then in the bread crumbs until well coated on both sides. Pat the pieces lightly to help the bread crumbs adhere. Refrigerate for 1 hour.
Step 4:
Heat the oil in a large skillet and when hot sauté the cutlets until golden brown on both sides.
Step 5: Notes
Keep the ratio of 2 to 1 (bread crumbs to cheese); the quantity will depend on how many and how large the cutlets are.
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