- 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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