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skinless boneless chicken breasts kosher salt all-purpose flour cayenne freshly grated nutmeg milk egg panko breadcrumbs chopped flat leaf parsley garlic powder cooking spray canola oil
Preheat oven to 350-degrees and line a rimmed baking sheet with foil. Spray with non-stick cooking spray.
Season chicken cutlets with salt and freshly ground pepper.
Create 3 shallow dishes for dredging and dipping. First dish: 1/2 cup flour with 1/8 teaspoons cayenne and nutmeg. Second dish: 1/4 cup milk and 1 egg, lightly beaten. Third dish: combined Panko crumbs, parsley, and garlic powder.
Dredge chicken cutlets first in flour mixture, followed by a dip in the milk/egg mixture and finally dredge in panko mixture, shaking off excess.
Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from skillet and place on baking sheet. Continue with the remaining cutlets.
Bake chicken in a 350-degree oven and allow to cook for another 15 minutes or until chicken is done.
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