Starters
Main Dishes
Desserts
Breakfast
Breaded chicken cutlets
Prep : 8 min
Cook : 7 min
Difficulty : Easy
Average rating : 5 / 5
Proposed by :
titou
(France)
FODMAP Sensibility
FructanGOSLactoseFructoseSorbitolMannitol
Ingredients
Serves :
2
Chicken fillets : 2
Corn breadcrumbs : 100 g
Egg : 1
Lemon : 1/2
Oil for frying :
Recipe
- Slice the chicken cutlets in half horizontally if they are too thick.
- Beat the egg in a shallow dish and add the cutlets. Poke them with a fork to help the coating stick.
- In another plate, pour the corn breadcrumbs and coat the cutlets thoroughly, pressing them down well. (No need for flour — corn breadcrumbs are much crispier and thicker.)
- Fry in a pan over medium heat for about 4–5 minutes on each side with a bit of oil, until golden brown.
- Serve with a pinch of salt and a squeeze of lemon juice.
- Beat the egg in a shallow dish and add the cutlets. Poke them with a fork to help the coating stick.
- In another plate, pour the corn breadcrumbs and coat the cutlets thoroughly, pressing them down well. (No need for flour — corn breadcrumbs are much crispier and thicker.)
- Fry in a pan over medium heat for about 4–5 minutes on each side with a bit of oil, until golden brown.
- Serve with a pinch of salt and a squeeze of lemon juice.
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