Peanut Crusted Chicken Cutlets

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded thin (4 cutlets)
• 1/2 cup Garlic & Herb Bread Crumbs
• 1/4 cup Creamy Peanut Butter
• 1 large egg
• 2 tbsp milk (any kind)
• 2 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED
• Salt and black pepper to taste

Steps

1. 1

   Pat chicken cutlets dry and season lightly with salt and pepper.

2. 2

   In a shallow bowl, whisk together the egg and milk. In another shallow bowl, combine the Creamy Peanut Butter and Garlic & Herb Bread Crumbs, mixing with a fork until crumbly.

3. 3

   Dip each chicken cutlet first into the egg mixture, allowing excess to drip off, then press firmly into the peanut butter breadcrumb mixture to coat thoroughly on both sides.

4. 4

   Heat the NON-GMO AVOCADO OIL EXPELLER PRESSED in a large non-stick skillet over medium-high heat.

5. 5

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

6. 6

   Remove chicken from skillet, let rest for a few minutes before serving.