Dinner for 4

Crispy Mexican Chicken Cutlets

Name: Crispy Mexican Chicken Cutlets
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 thin chicken cutlets; kosher salt (optional); freshly ground black pepper (optional); 1/2 cup all-purpose flour; 2 large eggs; 1 tbsp water; 2 cups panko breadcrumbs; 1 cup peanut or avocado oil (optional); 1 lime; lime wedges (optional)

Thin chicken cutlets are coated in flour, egg, and panko, then fried until crisp and fully cooked.

$2.36per serving $$

40 minstart to table

4servings

Mexican Dairy-free High-protein Budget Family Dinners

Ingredients

4 thin chicken cutlets
kosher salt (optional)
freshly ground black pepper (optional)
1/2 cup all-purpose flour
2 large eggs
1 tbsp water
2 cups panko breadcrumbs
1 cup peanut or avocado oil (optional)
1 lime
lime wedges (optional)

Steps

Season the chicken cutlets with salt and pepper.
Place the flour, beaten eggs mixed with water, and panko in three separate shallow bowls.
Coat each cutlet in flour, dip it in the egg mixture, and press it into the panko.
Heat the oil in a large skillet to 350 F.
Fry the cutlets for 4 minutes per side, until golden and 165 F inside.
Drain the cutlets briefly and squeeze lime over them.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.