Lemon Romano Chicken

By linda1949

Ingredients

• 1 cup seasoned croutons, finely crushed
• 1/4 cup slivered almonds, finely crushed
• 2 tablespoons fresh basil leaves, finely chopped
• Zest of 1 lemon
• 1/2 cup egg substitute (Egg Beaters)
• 1/4 cup grated Parmesan/Romano Cheese
• 4 chicken cutlets (about 1 lb)
• 1 tablespoon unsalted butter
• 2 tablespoons canola oil

Preparation

Step 1

Crush croutons and almonds with meat mallet or food processor. Chop basil. Zest/grate lemon peel (no white; 2 teaspoons).

Place eggs in shallow bowl. Combine in second bowl: cheese, croutons, almonds, zest and basil. Dip chicken into eggs (allowing excess to drip off). Finally, dip chicken into crouton mixture; press with fingertips to evenly coat. Wash Hands!

Preheat large nonstick saute pan on medium 2-3 minutes. Melt butter and oil in pan; cook chicken 2-3 mintues on each side or until chicken is 165 degrees.