Description
A comforting and flavorful bowl featuring crunchy sourdough chicken cutlets atop a bed of sautéed seasonal vegetables.
Ingredients
Scale
- 2 Chicken Breasts, thinly pounded
- 2 slices Sourdough Bread, day-old
- 2 Eggs, beaten
- 1 cup Panko Breadcrumbs
- 1 tablespoon Fresh Parsley, chopped
- 1 tablespoon Fresh Thyme, chopped
- 2 cloves Garlic, minced
- 2 cups Seasonal Vegetables (e.g., snap peas, bell peppers)
- 3 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
Instructions
- Prepare the chicken: Place the chicken breasts between parchment paper and pound to an even thickness.
- Marinate the chicken in a mixture of minced garlic, chopped herbs, and lemon juice for 30 minutes.
- Set up a breading station with bowls of flour, beaten eggs, and panko breadcrumbs.
- Dredge the marinated chicken in flour, dip in egg, and coat with panko breadcrumbs.
- Cook the chicken in olive oil over medium heat for 4-5 minutes on each side until golden brown.
- Sauté the vegetables in the same pan until tender, about 3-4 minutes.
- Assemble the bowl with sautéed vegetables on the bottom and chicken cutlet on top, drizzling with lemon juice.
Notes
For added crunch, consider adding grated Parmesan to the breadcrumbs. Use plant-based chicken if desired for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: sourdough chicken cutlet, family meal, easy dinner, comfort food