Easy Baked Parmesan Chicken
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Chicken Cutlets with Paul Sorvino
Details
- Servings: 6
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 2 cups Wondra flour, for dredging
- Coarse salt and freshly ground pepper
- 1/4 cup olive oil, for frying
- 2 large eggs, lightly beaten
- 2 cups dried breadcrumbs
- 6 chicken cutlets (about 1 pound) or 3 boneless skinless chicken breasts, halved horizontally and pounded 1/2-inch thick
- Sauteed Broccoli Rabe Spicy Sauteed Broccoli Rabe, optional
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