CHICKEN CUTLETS |
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| The combination of an array of herbs gives this otherwise ordinary chicken cutlet an extra zing. I've frozen leftovers
and they're just a delicious reheated from the frozen stage in a 400°F [200°C] oven.Serves 4 |
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| 4 | Boneless chicken halves | 4 | |
| 1 tsp each | Garlic powder, onion powder and paprika | 5 mL each | |
| 1/2 tsp each | Dried basil, oregano, marjoram, salt & pepper | 2 mL each | |
| 1/4 tsp | Cayenne pepper | 1 mL | |
| 3/4 cup | Dried bread crumbs | 175 mL | |
| 2 | Eggs | 2 | |
| 1/4 cup | Flour | 50 mL | |
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| Preheat oven 350°F [180°C]. Lightly oil baking sheet. Pound breasts between two pieces of plastic wrap. Prepare your mixtures on separate plates. One with just flour, another of the bread crumbs combined with herbs, spices, salt and pepper, and another with slightly beaten eggs. Dip breasts into flour, egg, bread crumbs and refrigerate for 20 minutes. Transfer to baking sheet, spray chicken with oil to enhance crispness and color. Bake for 15 to 20 minutes, turning once. Serve with lemon wedges. |
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