CHICKEN CUTLETS
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
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
Preheat oven 350°F [180°C].

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.

Bake for 15 to 20 minutes, turning once.

Serve with lemon wedges.


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