• 2 chicken cutlets
  • 1 egg white
  • 1 tablespoon of cornstarch
  • 1 teaspoon lemon juice
  • 0.5 cup of breadcrumbs (one package of mixed crackers)
  • 1 tablespoon dehydrated parsley
  • 0.5 teaspoon of salt
  • a pinch of pepper
  • 40 g of grated parmesan cheese
  • olive oil
  • In a large bowl, whisk the egg white with the cornstarch and lemon juice.
  • In a soup plate, mix breadcrumbs, parsley, and Parmesan cheese. Season with salt and pepper.
  • Dip chicken breasts in egg white mixture, then in Parmesan breadcrumbs.

  • Press well with your fingertips to get as much breading as possible, even if it doesn’t quite stick.
  • Carefully place the chicken breasts on a plate and leave them at room temperature for about 15 minutes.
  • Preheat the oven to 210°C (th 7).
  • Heat a little olive oil in a frying pan over medium heat and cook the cutlets until the breading is golden brown, about 3 minutes on each side.

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