Description
A soul-warming bowl featuring juicy chicken cutlets with a crispy garlic sourdough coating, served over fresh greens and sautéed mushrooms.
Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup sourdough bread crumbs
- 4 cloves fresh garlic, minced
- 1 cup sliced mushrooms (cremini or button)
- 2 cups fresh leafy greens (spinach or mixed salad greens)
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil (for frying)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- Season chicken with salt, pepper, and paprika.
- Set up a breading station with flour, beaten eggs, and sourdough breadcrumbs mixed with garlic and herbs. Dip chicken in flour, then egg, and finally in breadcrumbs.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic until fragrant, then add sliced mushrooms and cook until browned.
- In another skillet, heat 1 tablespoon of oil and fry breaded chicken for 5-7 minutes per side until golden and crispy, ensuring it reaches 165°F internally.
- Assemble by placing greens in a bowl, topping with sautéed mushrooms, and the crispy chicken cutlet. Drizzle with olive oil and serve.
Notes
Ensure oil is hot before adding chicken to prevent steaming. Avoid overcrowding the skillet.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
Keywords: chicken cutlet, sourdough, crispy chicken, family recipe, comfort food