Crispy Peanut Chicken Cutlets

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (2-3 large), sliced thinly or pounded to 1/2-inch thickness
• 1/2 cup Creamy Peanut Butter
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or honey
• 1 large egg, beaten
• 1 cup Garlic & Herb Bread Crumbs
• 1/4 cup NON-GMO AVOCADO OIL EXPELLER PRESSED

Steps

1. 1

   In a bowl, whisk together Creamy Peanut Butter, soy sauce, rice vinegar, and maple syrup until smooth. Add chicken and toss to coat; marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2. 2

   Set up a dredging station: place beaten egg in one shallow dish and Garlic & Herb Bread Crumbs in another.

3. 3

   Remove chicken from marinade, shaking off excess. Dip each piece into the beaten egg, then press firmly into the bread crumbs to fully coat.

4. 4

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

5. 5

   Carefully place breaded chicken cutlets in the hot oil (do not overcrowd) and cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).

6. 6

   Remove chicken to a plate lined with paper towels to drain excess oil. Serve immediately.