Description
A delightful bowl featuring crispy sourdough breaded chicken cutlets served over sautéed vegetables, bringing comfort and joy to any family meal.
Ingredients
Scale
- 2 boneless chicken breasts or thighs
- 2 slices sourdough bread (fresh or day-old)
- 1/2 cup finely grated Parmesan cheese
- 2 large eggs
- Salt and pepper, to taste
- Fresh herbs (such as parsley or thyme)
- Vegetable oil, for frying
- Mixed sautéed vegetables (broccoli, bell peppers, mushrooms)
Instructions
- Flatten the chicken breasts between plastic wrap using a meat mallet.
- Beat the eggs in one bowl and mix breadcrumbs with Parmesan and herbs in another.
- Dredge each chicken piece in egg wash, then coat with the breadcrumb mixture.
- Heat oil in a skillet and fry the breaded cutlets for 4-5 minutes per side until golden brown.
- Slice the chicken and serve it in a bowl over sautéed vegetables, garnished with fresh herbs.
Notes
Serve with a squeeze of lemon or balsamic glaze for added flavor. Leftovers can be stored in airtight containers and reheated to maintain crunchiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg
Keywords: chicken cutlet, sourdough, comfort food, family meal, sautéed vegetables