4 chicken cutlets OR 4 (skinless boneless chicken breast halves pounded to 1/3-inch thickness
1 large egg white
1 tsp water
1/4 cup unseasoned whole-grain or low-carb bread crumbs
2 tsp canola oil
lemon wedges for serving, if desired
Beat the egg white with the water in a shallow dish or pie plate. Place breadcrumbs in another shallow dish or pie plate right next to the egg white dish.
Dip chicken pieces, one at a time, into the egg white mixture, allow excess to drain off then dredge in the crumbs on both sides. Coat lightly but all over.
Heat the oil in a large skillet over medium-high heat. Add the chicken cutlets and cook about 3 minutes or until browned on bottom side. Turn chicken, turn heat to medium and cook another 3 to 5 minutes until chicken is browned and cooked through. Chicken should no longer be pink in the middle. You will have to watch careful so the chicken does not burn!
Serve chicken with the lemon wedges, if desired.
1 tsp water
1/4 cup unseasoned whole-grain or low-carb bread crumbs
2 tsp canola oil
lemon wedges for serving, if desired
Beat the egg white with the water in a shallow dish or pie plate. Place breadcrumbs in another shallow dish or pie plate right next to the egg white dish.
Dip chicken pieces, one at a time, into the egg white mixture, allow excess to drain off then dredge in the crumbs on both sides. Coat lightly but all over.
Heat the oil in a large skillet over medium-high heat. Add the chicken cutlets and cook about 3 minutes or until browned on bottom side. Turn chicken, turn heat to medium and cook another 3 to 5 minutes until chicken is browned and cooked through. Chicken should no longer be pink in the middle. You will have to watch careful so the chicken does not burn!
Serve chicken with the lemon wedges, if desired.
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