Layered chicken cutlets
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!