Ingredients
- 4-6 thin sliced chicken cutlets
- 1 cup panko bread crumbs
- 1 cup seasoned bread crumbs
- ½ cup locatelli cheese
- salt & pepper
- 3 eggs beaten with ¼ cup water
- ¼ cup olive oil
Instructions
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mix both bread crumbs and cheese in a shallow dish
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put eggs and water in a shallow dish
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season chicken with salt and pepper
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dredge chicken in egg and then in breadcrumbs, pressing to adhere
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place chicken cutlets on a plate as you bread all the pieces
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heat oil over medium-high heat
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cook chicken breasts 3-4 minutes per side over medium-high heat in batches– do not crowd in pan.
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keep cutlets warm on a rack over a cookie sheet in a 300-degree oven as the rest of the cutlets cook
Recipe Notes
top the chicken cutlets with arugula, tomato and red onion tossed with balsamic vinegar
