Roasted Chicken Cutlets with Bread Crumbs

Ingredients

• Grapeseed oil

  2 tbsp or 27g

• Panko

  365 Everyday Value

  1 cup or 60g

• Parsley

  Raw

  ½ cup or 30g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

Directions

1. Heat the oven to 400°F. Grease a baking sheet with a little oil or butter. Combine the bread crumbs, 2 table- spoons oil, and 1/4 cup of the parsley in a shallow bowl and sprinkle with salt and pepper. Toss until well coated.
2. Dip one side of each chicken breast first in egg white, then in the bread crumb mixture, pressing down to make it adhere. Put each breast, crumb side up, on the baking sheet. If there’s any leftover topping, sprinkle it on top of the breasts and press down a bit.
3. Roast until the chicken is tender and cooked through, 20 minutes or more, basting once or twice with pan juices (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Garnish with the remaining parsley and serve.