GABRIELLA'S CHICKEN CUTLETS

4 Servings

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Nutrition

663 Calories

46g Protein

Ingredients

1.25 lb chicken cutlets, sliced thin

About 1/3 cup olive oil, as needed

About 1/3 cup flour, as needed

2 eggs beat

1 cup gluten free plain panko breadcrumbs

1 tsp dried basil

1 tbsp oregano

1 tsp parsley

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

Black pepper to taste

Kosher salt to taste

Red pepper flakes to taste

1/2 cup Asiago cheese shredded

Preparation

1. Prepare 3 bowls:

   1. Bowl 1 - Flour

   2. Bowl 2 - Egg

   3. Bowl 3 - Breadcrumb, basil, oregano, parsley, paprika, onion powder, garlic powder, black pepper, kosher salt, red pepper flakes, asiago cheese - mix well

2. Dip chicken in bowl 1, then bowl 2 lastly, bowl 3 - set coated cutlets on a plate

3. Add olive oil (as needed, 2 tbsp at a time) to a large pan on medium heat*. Add chicken cutlets and cook for about 8 - 10 minutes, flipping halfway until fully cooked. Move to a paper towel lined plate

4. Top with your favorite salad (I recommend arugula, cheery tomatoes, green onion, avocado, strawberries, mozzarella balls, olive oil, kosher salt, black pepper, balsamic glaze)

   
   

   * PLEASE NOTE: DO NOT BURN THE OLIVE OIL! Cooking with olive oil is the healthiest alternative for frying, but has a low burning temperature - so you might have to cook the chicken on each side longer, but be patient!!