- Marinate Time
- 10 mins
- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- large Compliments Balance Boneless Skinless Chicken Breasts
- 1
- large scoop all-purpose flour
- 3
- large eggs
- 1 tbsp
- minced fresh Italian parsley
- 4 cups
- Bread Crumbs
- about
- 21/2 tbsp
- canola oil
- 21/2 tbsp
- Compliments Butter Unsalted
- Salt and pepper to taste
Method
- Step 1
- Place a large piece of plastic wrap on work surface.
- Step 2
- Unfold 1 chicken breast near 1 end of plastic.
- Step 3
- Fold other end of plastic over chicken to cover completely.
- Step 4
- Using mallet, pound chicken to .- to 1/3-inch thickness.
- Step 5
- Set cutlet aside in plastic sheet.
- Step 6
- Repeat with remaining chicken breasts and 3 more sheets of plastic wrap.
- Step 7
- Place large scoop of flour in shallow dish (such as pie dish).
- Step 8
- Beat eggs and parsley in another shallow dish to blend.
- Step 9
- Place 2 cups bread crumbs in third shallow dish.
- Step 10
- Unwrap 1 chicken cutlet and sprinkle both sideswith salt and pepper.
- Step 11
- Coat cutlet completely with fl our, then egg mixture,then bread crumbs.
- Step 12
- Transfer cutlet to rimmed baking sheet.
- Step 13
- Repeat withremaining chicken cutlets, adding more flour and bread crumbs as needed.
- Step 14
- Melt butter with oil over medium-high heat in a large skillet/sauté pan.
- Step 15
- Add cutlets to skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes.
- Step 16
- Flip cutlets and sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer.
- Step 17
- Transfer chicken to plates with a side of Caesar salad.
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