Chicken Cutlets (Goes With Dijon Dill Cream Sauce) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Pan fried chicken cutlets, served with Dijon Dill Cream Sauce on top. Ingredients:
4 boneless skinless chicken breasts, pounded flat |
1 egg |
2 tablespoons water |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped hazelnuts |
1 cup panko breadcrumbs |
olive oil, for frying |
Directions:
1. Combine salt, pepper, hazel nuts and panko in shallow dish. Set aside. Whisk together egg and water in another shallow dish. Dip each pounded chicken breast first into egg wash, then into panko mixture. Preheat 1/4 of oil in large frying pan, and heat over medium high heat. Fry each cutlet until golden brown on each side, turning once. Remove to drain, and serve with Dijon Dill Cream Sauce spooned on top.
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