Description
A comforting bowl featuring crispy garlic chicken cutlets on a bed of rice, topped with sautéed mushrooms and fresh herbs.
Ingredients
Scale
- 4 boneless chicken cutlets
- 2 slices of sourdough bread
- 3 cloves of garlic, minced
- 1 cup of cremini or button mushrooms, sliced
- 2 large eggs, beaten
- 1 cup of all-purpose flour
- 4 tablespoons of light olive oil
- Fresh thyme or parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Tear the sourdough into pieces and process in a food processor until you get coarse breadcrumbs.
- Tenderize the chicken cutlets with a meat mallet until they’re an even thickness; season with salt, pepper, and dried herbs.
- Mash together minced garlic with a pinch of salt to create a paste.
- Set up a breading station with flour, beaten eggs, and garlic sourdough breadcrumbs.
- Dredge each chicken cutlet first in flour, then dip in the egg, and finally coat generously with breadcrumbs.
- Heat oil in a large skillet over medium-high heat.
- Fry the coated chicken cutlets until golden brown, about 4-5 minutes per side.
- Transfer the chicken to a paper towel-lined tray to absorb excess oil.
- Sauté sliced mushrooms in the same skillet with butter and garlic until tender.
- Serve the crispy chicken on a bed of rice or quinoa, topped with sautéed mushrooms and garnish with herbs.
Notes
For a vegetarian option, replace chicken with eggplant. Use gluten-free breadcrumbs as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken cutlet, crispy chicken, garlic recipe, comfort food, easy dinner