Garlic & Herb Crusted Chicken Cutlets (Pan-Fried in Avocado Oil)

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cutlets, or tenders
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup Garlic & Herb Bread Crumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED

Steps

1. 1

   If using whole chicken breasts, slice them horizontally to create thinner cutlets; pat chicken dry with paper towels.

2. 2

   Set up a breading station: place flour in one shallow dish, beaten egg in a second, and Garlic & Herb Bread Crumbs mixed with salt and pepper in a third.

3. 3

   Dredge each chicken piece first in flour, then dip in beaten egg, and finally coat thoroughly in the bread crumbs, pressing gently to adhere.

4. 4

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

5. 5

   Carefully place breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan; cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).

6. 6

   Transfer cooked chicken cutlets to a wire rack to drain any excess oil before serving.