4 chicken cutlets
1-2 tbsp fresh parsley, chopped
1/2 tsp nutmeg
salt and pepper
Wash chicken cutlets and pat dry with a paper towel. Mix eggs, 1/2 tsp nutmeg, parsley and a pinch of salt and pepper to the egg mixture.
Dip the chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs to coat.
Place in a pan with oil on lower, medium heat. Fry on both sides, only enough to coat the bread crumbs with oil so they will stick to the chicken.
Place the chicken on a cookie sheet and bake at 350°F for 40 minutes.
Serve with Green Giant Baby Carrots and Italian Bread.
Prices Valid December 29, 2019 to January 4, 2020
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