TUSCAN ROSEMARY PARMESAN CHICKEN CUTLETS

TUSCAN ROSEMARY PARMESAN CHICKEN CUTLETS image

Yield 4-6 people

Number Of Ingredients 10

(2) sprigs Rosemary (minced)
(1) cup Parmesan Cheese
(2) cups panko bread crumbs
(1) tbsp black pepper
(2) tbsp paprika
(2) tbsp garlic powder
(2) tbsp parsley
(1) cup egg substitute
(2) pkgs thin sliced chicken breasts
olive oil

Steps:

Using two pie tins, pour the egg substitute and black pepper in one tin (mix). In the other pan, pour the bread crumbs, parmesan cheese, rosemary, paprika, garlic powder and parsley (mix). Take a thin-sliced chicken breast and dip into the egg mixture, coating both sides. Then, dip it into the bread crumb mixture and press down to coat both sides. Repeat until all the chicken is done. In a large skillet, pour olive oil to coat the bottom. Put the chicken in the pan but leave room around each one. Brown each side (usually 3-4 minutes each side). Repeat process until all the chicken has been cooked. They are done when both sides are golden brown. Enjoy!