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Layered chicken cutlets

Course: Main Course
Cuisine: American
Servings: 2

Ingredients

  • 2 boneless chicken breast halves about 1 pound
  • 2 egg whites slightly beaten
  • 1 large ripe tomato sliced thinly into 6 slices
  • 1/4 cup fresh basil sliced
  • 1/2 avocado thinly sliced
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup Italian panko bread crumbs
  • 2 Tbsp olive oil more for drizzling
  • Balsamic vinegar for drizzling
  • 2 lemon wedges
  • Freshly ground pepper and salt

Instructions

  • Place three tomato slices on two dinner plates.  Next layer basil and avocado.  Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.          
  • Slice each of the chicken breasts in half, lengthwise with a serrated knife.
  • Mix the parmesan cheese and panko on a plate.
  • Slightly beat the egg whites in a small bowl. Dip the chicken into the egg whites and then press into the parmesan mixture.
  • Heat olive oil over medium high heat.
  • Place chicken breasts in hot oil and cook about 2-3 minutes on each side, until chicken is cooked through.
  • Place 1-2 chicken breasts on top of avocados and serve with lemon slices.

Notes

The only thing you need to serve with this entrée is good bread!