January 29

Spicy Chicken Cutlets



Spicy Chicken Cutlets

Serves: 4

To add a veggie, slice the chicken and serve on a bed of greens.
  • 2 eggs, beaten
  • 1 tbsp fat-free milk
  • 1 cup plain bread crumbs
  • 1 tsp dried minced onion
  • ½ tsp ground red pepper
  • ¼ tsp paprika
  • ¼ tsp ground black pepper
  • 4 boneless, skinless ¼-inch-thick chicken cutlets, rinsed and dried
  • 1 tsp extra-virgin olive oil
  1. In a shallow dish, mix together the eggs and milk.
  2. In another shallow dish, mix together the bread crumbs, onion, oregano, red pepper, paprika, and black pepper.
  3. Dredge each cutlet in the egg mixture, then roll in the bread crumbs mixture to coat.
  4. In a nonstick skillet, heat the oil to medium high. Add the chicken. Cook the chicken for 4 minutes on each side, or until a thermometer inserted in the thickest portion registers 160F and the juices run clear.



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