Chicken Cutlets

Chicken Cutlets

2 1/2 lbs boneless chicken breast (cut into smaller pieces)
1 1/2 cups gluten-free breadcrumbs
1 tbsp dried basil
1 tsp salt
1/2 tsp black pepper
1 beaten egg (with 1 teaspoon of water)

1. Breakdown the chicken breasts into smaller, chicken finger-like pieces. In a dish mix together breadcrumbs, basil, salt and pepper. In a small bowl, whisk your egg with 1 teaspoon of water.

2. Dip chicken into the egg wash, coating completely, then into the breadcrumbs, covering on all sides. Set on a plate, and continue till all chicken pieces are breaded.

3. In a large skillet, heat up enough oil to coat the bottom of the pan. Once hot enough, add in the chicken pieces and cook on both sides till cooked through. Remove from skillet and let drain on paper towels. Serve hot.

Servings: 4


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