Banana-topped, extremely soft and moist oatmeal cookies. Very tasty!
| Prep Time: | 40 mins |
| Cook Time: | 4 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 24 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- 4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- ½ cup salt
- ½ cup white sugar
- 8 slices crustless bread, torn into large pieces
- ¼ cup dried parsley
- ¾ cup all-purpose flour
- 2 large eggs
- ¾ cup olive oil, divided
- salt and ground black pepper to taste
Instructions
- Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
- Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
- Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
- Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
- Place flour in a shallow dish.
- Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
- Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
- Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.
- You can use an artificial sweetener like Splenda(R) instead of sugar.
- Nutrition data for this recipe includes the full amount of sugar-salt marinade. The actual amount of sugar and salt consumed will vary.
Nutrition Facts
| Calories | 731 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 630 mg |
| Sugars | 28 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Very salty for my taste. Not sure if I over salted in error or because I let it marinate for 45 minutes more than the recommended 30 min because of distraction. That said.. the chicken was moist and nicely browned. Will try again paying better attention and cutting back a little on the salt shaker. Hoping for a better result on second try.
They were great & have already made it again. I am lucky my local butcher sells them already to go into the frying pan. Makes it that much easier. Love them.
Omg….the flavor was amazing. Total hit in our household! Going in the rotation. Quick question though… is there a trick to get the breading to stick to the chicken? No biggie, because we just scooped it up but if there is a tip I’d love to know it
This turned out pretty good. I used seasoned breadcrumbs to save myself some time but other than that I made as written. Step 1 is to preheat the oven but it is not necessary to do this first thing. You’ve got 40 minutes before your chicken is ready to fry and it doesn’t take the oven long to reach 200. Overall good recipe and one I would make again.