| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound thin-cut boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced or pressed through garlic press (or 1/4 teaspoon granulated garlic)
- 2 slices whole wheat bread (or sub 1 cup panko breadcrumbs)
- Kosher salt and black pepper
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
Instructions
- Marinate the chicken breasts in the olive oil, balsamic vinegar and garlic in a medium bowl for 15 minutes.
- Place the bread in a food processor and pulse until medium-size crumbs are formed, about 10 pulses. Season with salt and pepper. Transfer the breadcrumbs (or panko) to a shallow baking dish or rimmed plate and set aside.
- Whisk the egg in a medium bowl and place the flour on medium plate. Dip a piece of the chicken in the flour, then the egg and then the breadcrumbs, lightly pressing down on the chicken and then turning it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of chicken.
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the cutlets to the pan and cook until brown on each side and cooked through, about 8 minutes total. Use a spatula to transfer the chicken to a paper-towel-lined plate to blot before serving. Serve with some greens on the side – baby spinach, arugula and chopped endive are all good choices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 412 |
| Total Fat | 26 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 129 mg |
| Sodium | 409 mg |
Reviews
Great use of a leftover chicken breast. Light, flavorful and easy preparation. I served it with a side of vermicelli dressed with some fresh pesto, sourdough bread and salad.
This recipe is a keeper! My husbands requests for me to make it every time I ask for ideas for the week’s menu.
I normally would not try a recipe with a one star review, however I decided to give it a try and I am so glad I did!
I had three cutlets just under one pd. and the marinade was plenty.
The only change I made was using Italian bread crumbs.
My husband raved about it. This recipe is a keeper!
I had three cutlets just under one pd. and the marinade was plenty.
The only change I made was using Italian bread crumbs.
My husband raved about it. This recipe is a keeper!
I think this recipe is wrong. How do you marinate a pound of chicken in 2 tbls. of olive oil and 1 tbls. of balsamic vinegar? That might be enough for 1 chicken breast but I doubt it