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I never get sick of eating chicken! But, I do get sick of the same old grilled or baked recipes. Also, I find that chicken cutlets are on sale pretty often in my grocery store, so I tend to grab them over the thicker cuts. You could buy the regular chicken breasts and slice and tenderize them yourself, but we Spoonies need to take the shortcuts when we can!
Instead of the traditional breadcrumb, this recipe uses my favorite brand, Aleias gluten-free panko breadcrumbs. They are delicious and that 3-pack is a great deal! I use them in many of my recipes so don't worry about it going bad. If you aren't familiar with Panko BreadcrubsHere's an easy peasy recipe that is big on flavor and can be ready in under 30 minutes! Just remember to clean the frying pan between sets and use new oil. There should be some left over for lunch or dinner the next day. These are great chopped up on a salad, or reheat them using one of these 3 methods from mom blogger Laura Fuentes to prevent them from drying out and getting chewy.
