Crispy and full of flavor, these chicken cutlets are lightning quick to prepare -- great for an easy meal after a long day at work.
4 chicken breasts
½ cup Italian dressing
1 egg white, beaten with a fork
1 bowl fine bread crumbs
salt and pepper
2 tablespoons vegetable oil (for frying)
Tenderize chicken breasts with a meat mallet. Then coat the cutlets with Italian dressing and refrigerate at least 1-2 hours. (You can leave these marinating overnight or all day while you're at work.)
Add salt and pepper to egg white. Dip each cutlet in egg white, then in crumbs. Fry in hot oil until done.
Serve with mashed potatoes sprinkled with dill or parsley.
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