Prep Time: 10 Minutes
Cook Time: 6 Minutes
Ready in: 16 Minutes
Makes 4 servings
1 1/2 lbs. boneless chicken
1 tablespoon rosemary
1 tablespoon oregano
salt to taste
ground black pepper to taste
1/2 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 teaspoons water
3 tablespoons olive oil
1. In a medium size mixing
bowl, beat the egg with 2 teaspoon of water. Set aside.
2. Season the boneless chicken
cutlets with rosemary, oregano, salt and pepper. Set aside.
3. On a piece of wax paper, combine
bread crumbs and Parmesan cheese.
4. Dip each piece of chicken
cutlet in egg mixture and then dredge in bread crumb mixture.
5. In large, non-stick skillet
over medium-high heat, heat the olive oil.
6. Add the coated chicken cutlets
and sauté 3 minutes per side, until golden brown and cooked