I didn’t measure anything.
Ingredients:
- 2 chicken cutlets, pounded thin
- Roasted garlic and herb seasoning
- Sweet Vidalia dressing
- Bread crumbs or panko crumbs
- Olive oil
Directions:
Flatten the chicken cutlets. Add a little kosher salt. Add the roasted garlic and herb seasoning. Dip in Vidalia dressing, then the bread crumbs.
Heat your pan and add a little olive oil. Brown the chicken on both sides. Chicken is done at 165 degrees. Remove from pan and serve.
I used riced cauliflower risotto with vegetables and some pears.
