Breaded Chicken Cutlets With Roasted Tomato Sauce
|Boneless skinless chicken breasts||16 Ounce (4 Small Of 4 Ounce/125 Gram Each)|
|Paprika||1 Teaspoon (5 Ml)|
|Ground cumin||1⁄2 Teaspoon (2 Ml)|
|Salt||1⁄4 Teaspoon (1 Ml)|
|Pepper||1⁄4 Teaspoon (1 Ml)|
|All purpose flour||1⁄2 Cup (8 tbs) (125 Ml)|
|Whole wheat breadcrumbs/White breadcrumbs||2 Cup (32 tbs) (Fresh - 500 Ml)|
|Chopped fresh parsley||2 Tablespoon (25 Ml)|
|Chopped fresh thyme/1 pinch dried thyme||1 Teaspoon (5 Ml)|
|Vegetable oil||1 Tablespoon (15 Ml)|
|Roasted tomato sauce/Chili sauce||1 Cup (16 tbs) (1 Recipe)|
Remove "filets" from chicken breasts (page 160) and save for chicken fingers or stir-fries.
Pat larger pieces of chicken dry.
Place between two pieces of waxed paper or parchment paper and pound until 1/2 inch/1 cm thick.
In shallow dish, blend together paprika, cumin, salt, pepper, cayenne and flour.
Beat egg lightly and place in another shallow dish.
Place breadcrumbs, parsley and thyme in third dish.
Dip chicken into flour mixture and dust off excess.
Dip chicken into egg and allow excess to run off.
Pat breadcrumb mixture into chicken.
If not cooking right away, place chicken on rack, set over a baking sheet, and refrigerate.
To cook, heat oil in large non-stick skillet.
Add chicken pieces and cook until lightly browned â€” 3 to 4 minutes per side, or until cooked through.
(You could also place chicken on non-stick or lightly oiled baking sheet and bake at 400Â°F/200Â°C for 20 to 30 minutes, turning once, until brown and cooked through.) 6.
Place chicken on platter and squeeze lemon juice over top.
Serve with Roasted Tomato Sauce.