Crispy Avocado Oil Chicken Cutlets with Garlic & Herb Crumbs

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Garlic & Herb Bread Crumbs
• 1/4 cup NON-GMO AVOCADO OIL EXPELLER PRESSED
• Salt and black pepper to taste
• Lemon wedges, for serving (optional)

Steps

1. 1

   Season pounded chicken cutlets generously with salt and pepper on both sides.

2. 2

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with Garlic & Herb Bread Crumbs.

3. 3

   Dredge each chicken cutlet first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally coat thoroughly with Garlic & Herb Bread Crumbs, pressing gently to adhere.

4. 4

   Heat NON-GMO AVOCADO OIL EXPELLER PRESSED in a large skillet over medium-high heat until shimmering.

5. 5

   Carefully place chicken cutlets in the hot oil (cook in batches if necessary) and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).

6. 6

   Transfer cooked cutlets to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges.