Crispy Chicken Cutlets With Artichoke Dressing Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
• STEP 2.Dip each chicken cutlet into beaten eggs, then coat with the breadcrumb mixture.
• STEP 3.Heat oil in a large skillet over medium heat. Cook the chicken cutlets for 4-5 minutes on each side, until golden brown and cooked through.
• STEP 4.In a separate bowl, mix together mayonnaise, lemon juice, artichoke hearts, and parsley to make the artichoke dressing.
• STEP 5.Serve the crispy chicken cutlets with a dollop of artichoke dressing on top. Enjoy!

Cooking Tips

• Make sure to pound the chicken cutlets to an even thickness before coating them.
• For extra crispiness, you can double coat the chicken cutlets by dipping them in the beaten eggs and breadcrumb mixture twice.
• If you don't have artichoke hearts, you can substitute with chopped pickles or capers for a tangy flavor.

Storage and Serving

• Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cutlets in a preheated oven at 350°F for about 10 minutes, or until heated through.
• Serve the cutlets with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.