PARMESAN CRUSTED CUTLETS over BROWN RICE

4 Servings

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Nutrition

586 Calories

54g Protein

Ingredients

Parmesan Crust:

1 cup grated parmesan cheese

4 garlic cloves minced

1 tbsp paprika

1 tbsp parsley

1 tbsp oregano

1/2 tbsp garlic powder

1 tbsp onion powder

2 tsp dried basil

Red pepper flakes to liking

Kosher salt to taste

The Rest:

1.25 lbs chicken cutlets sliced thin

Black pepper to taste

3 tbsp butter

1 cup brown rice rinsed

2 cups chicken broth

1 lemon juiced

Preparation

1. Prepare parmesan crust - combine parmesan cheese, 3 garlic cloves minced, paprika, parsley, oregano, garlic powder, onion powder, dried basil, pepper flakes & salt to a large bowl and combine well. Set to the side

2. Season both sides of the chicken cutlets with salt and pepper. Fully coat both sides of chicken in parmesan mixture. Set to the side

3. Set large pan to medium high heat and add 2 tbsp butter. Once butter is melted, add chicken to the pan cooking for about 6 - 7 minutes, flipping halfway. Remove chicken from heat and set to the side*

4. Add remaining 1 tbsp butter to the pan until melted followed by remaining 1 garlic clove minced, stirring constantly to avoid garlic burning. Add rice and coat in butter garlic mixture Once coated, add chicken stock, lemon juice and salt to taste. Bring to a boil. Once boiling, reduce to simmer, cover and cook for about 40 minutes until rice is cooked

5. After 40 minutes, add chicken and any juices from the plate to the pan over rice. Cover for another 5 minutes.

*NOTE: Make sure to watch that the parmesan is not burning when cooking, just browning & crisping!