In a shallow glass dish, combine 1 Tbl. lemon juice, lemon peel and pepper. Add the cutlets, turn
to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. Line a baking sheet with
foil and spray with Pam. Set aside.
In a shallow bowl, lightly beat egg white. On a plate, combine breadcrumbs and parmesan and
mix well. Dip each cutlet into the egg white, drain excess, then dredge in crumb mixture. Place
on prepared baking sheet. (To help keep crumbs in place while baking, place baking sheet into
the refrigerator for about 30 minutes.) Then bake at 450 deg. for 8 to 10 minutes until crisp and
golden.
While chicken is baking, combine the tomatoes, basil, oil and remaining lemon juice in a medium
size bowl. Lastly add the lettuce and mix. Place salad on the serving plate. Slice cutlets and
place on top of salad.
NOTE- This was a nice presentation, and was a really good and healthy dinner.
Originally Submitted
6/7/2020
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