Serves: 4
Ingredients:
- 3 tablespoons olive oil
- Salt and pepper to taste
- Italian Seasoning to Taste
- Garlic Herb Seasoning to taste
- 4 boneless, skinless chicken cutlets
- 1 or 2 Roma tomatoes, sliced in circles
- ½ cup corned flake crumbs
- 1 egg, whisked
- 4-5 marinated artichokes, sliced drained
- 4-6 slices of mozzarella cheese
Directions:
In a bowl, add salt and pepper and all the spices to the whisked egg. Coat the cutlets in the egg mixture and then dip into the corn flake crumbs.
Heat 3 tablespoons of olive oil in a frying pan. Add the cutlets until browned, approximately 4-5 minutes, depending on thickness. Turn cutlet and brown on the other side.
Spray a baking sheet and put the cooked cutlets on it. Add the sliced artichokes to the chicken cutlets. Then put slices of the tomato on top. Top with mozzarella cheese.
Bake in a 375-degree oven for 15-20 minutes. Turn the oven to broil and let the mozzarella brown a little. Remove from oven and plate.
