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Ingredients
- Salt and pepper
- Two 8-ounce pieces skinless, boneless chicken breast
- 2/3 cup instant polenta or cornmeal
- Flour, for dredging
- 1 large egg
- 2 tablespoons extra-virgin olive oil
- Rice or pasta
- Veggie of choice
Details
Servings 4
Adapted from rachaelraymag.com
Preparation
Step 1
1. Place the chicken breasts on a work surface and, slicing with a knife parallel to the chicken, cut in half to make 4 cutlets. Pound the cutlets between 2 sheets of plastic wrap. On a plate, combine the polenta with half of the cheese. Fill another plate with the flour. In a shallow bowl, beat the egg with a splash of water. Season the chicken with salt and pepper; coat in the flour, then the egg, then the polenta mixture.
2. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add 2 cutlets; cook, turning once, until crisp and golden, 6 to 7 minutes. Repeat with the remaining 1 tablespoon EVOO and 2 cutlets.
Serve with rice or pasta and a veggie.
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