Rosemary Chicken Cutlets

2 pounds chicken breast, boneless & skinless
1 egg, mixed with 1 tablespoon milk
3 cups seasoned breadcrumbs
1/2 cup Boyajian Rosemary Oil
Salt & Pepper to taste

Pound chicken breasts to 1/4-inch thickness. In a large heavy skillet, heat Boyajian Rosemary Oil over medium to medium-high heat. Dip chicken breasts in egg mixture and then coat completely with seasoned breadcrumbs. Place in skillet and sauté for 4 minutes on the first side and 3 minutes on the other side, until cooked thoroughly and browned. Add salt and pepper to taste. Serve immediately or hold in 100 degree oven in single layer for up to 30 minutes.

Yield: 4 servings.

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