Description
Tasty breaded chicken with green sauce.
Ingredients
- 1 teaspoon Dried Oregano
- 4 Boneless Chicken Cutlets
- Kosher Salt And Freshly Ground Pepper
- 1 cup All-purpose Flour
- 2 whole Eggs
- 2 ounces, fluid Water (combine With Eggs)
- Olive Oil Or Cooking Spray, To Coat Sheet Pan
- FOR THE GREEN SAUCE:
- ½ cups Sour Cream
- 2 ounces, weight Baby Spinach
- 2 ounces, weight Parsley
- 2 cloves Garlic
- 1 teaspoon Red Pepper Flakes
- 2 teaspoons Lemon Juice, Plus The Zest
- Kosher Salt And Freshly Ground Pepper
Preparation
Preheat oven at 350ºF.
Toast dried oregano on a small frying pan for about 1 or 2 minutes or until fragrant.
Pat dry chicken with a paper towel. Season each cutlet with kosher salt, freshly ground pepper and dried oregano on each side.
Place flour in a shallow bowl. Beat eggs and water in another shallow bowl. Add bread crumbs to a third shallow bowl. Dip each cutlet in all-purpose flour, making sure it is completely covered, shaking off any excess. Then dip each cutlet in the egg wash. Dip each cutlet in bread crumbs, again shaking off any excess.
Place chicken on the sheet pan and place in the oven. Cook for 20 to 25 minutes.
In a blender, add sauce ingredients. Blend until creamy. Set aside until ready to use.
Serve chicken with green sauce and your favorite side salad or a side of your choice. Garnish with red pepper flakes for an extra hint of spice.
