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2
10 minutes
10 minutes
Romaine lettuce (washed and chopped)
In a shallow dish, mix the bread crumbs with half of the parsley and half of the cheese. In a second shallow dish, whisk the eggs with the remaining parsley and cheese. Season both mixtures with salt and pepper.
Slice the chicken breast in half lengthwise to create two large thin cutlets, pounding gently if needed for even thickness. Dip each cutlet first in the egg mixture, then coat in the breadcrumb mixture and set aside.
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