Monday, February 15, 2010

Chicken Cutlets

Chicken Breasts 2-4
4 garlic cloves
pinch of salt
1/2 sprig of rosemary (or 1/2 tsp dried)
sprig of thyme (or 1 tsp dried)
1/2 c. flour
S & P
1 egg
1 tsp. water
1/2 c. bread crumbs
lemon zest (I didn't have any lemons so I just used a little lemon pepper for the flavor)
2 T. dried parsley
2 T. Parmasen cheese
Slit chicken (not all the way through) so when layed flat they look like hearts. Pound flat, easiest between plastic wrap. Make the paste by finely chopping or grating cloves into a bowl with a small pinch of salt. Using the back of a spoon, mash the salt and garlic together. Add rosemary and thyme, season with pepper and marinate chicken with paste for 10 minutes. Make 3 pans to dip chicken into. Dip chicken on both sides in mix 1, mix 2, mix 3, and then fry in oil. 3-4 mins on both sides on med-high heat or just med so the cheese doesn't burn.
This is a recipe I got from watching Rachael Ray. I've made it the last 3 years for Valentine's Day. (Kind of a little tradition Kole and I have) It seems complicated but once you get the hang of dipping it's pretty easy.

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