Ingredients
-
2 chicken cutlets
-
1 egg white
-
1 tablespoon of cornstarch
-
1 teaspoon lemon juice
-
0.5 cup of breadcrumbs (one package of mixed crackers)
-
1 tablespoon dehydrated parsley
-
0.5 teaspoon of salt
-
a pinch of pepper
-
40 g of grated parmesan cheese
-
olive oil
Preparation
-
In a large bowl, whisk the egg white with the cornstarch and lemon juice.
-
In a soup plate, mix breadcrumbs, parsley, and Parmesan cheese. Season with salt and pepper.
-
Dip chicken breasts in egg white mixture, then in Parmesan breadcrumbs.
-
Press well with your fingertips to get as much breading as possible, even if it doesnβt quite stick.
-
Carefully place the chicken breasts on a plate and leave them at room temperature for about 15 minutes.
-
Preheat the oven to 210Β°C (th 7).
-
Heat a little olive oil in a frying pan over medium heat and cook the cutlets until the breading is golden brown, about 3 minutes on each side.