Ingredients
- 1 1/2 lbs. thinly sliced chicken cutlets
- 1 egg
- 1 c. whole wheat seasoned breadcrumbs
- 2 tbsp. oil
- 2 sprigs of rosemary
- 6 sprigs of oregano
Garnish
- lemon wedges
- rosemary and oregano sprigs
Instructions
- In a large skillet, warm the olive oil over low heat.
- Crack the egg into a bowl adding a splash of water. Gently beat with a fork.
- Pour the breadcrumbs into shallow dish.
- Season the chicken on both sides with salt and pepper.
- Dip the chicken, one piece at a time, into the egg mixture.
- Dredge the chicken in the breadcrumbs, shaking off any excess as you go. Repeat until you have coated all of the chicken.
- When the oil is hot, add half of the herbs to the pan. If they sizzle, you are ready to add the chicken (the herbs flavor the oil as well). Be sure not to overcrowd the skillet; work in batches. Add the rest of the herbs as you continue to cook.
- Fry the chicken for about 3 minutes per side, depending on how thick they are.
- Transfer to a plate lined with paper towels to absorb any oil.
- To serve, arrange the chicken onto a platter. Garnish with lemon wedges and extra herbs.