CHICKEN CUTLET CAPRESE
Ingredients: Thin organic, boneless chicken breasts, veggie oil, eggs, milk, bread crumbs, grated parmesan cheese, garlic powder, parsley, pepper, fresh basil, tomatoes, mozzarella
Beat a couple eggs in a bowl with some milk & dried spices. In another bowl, mix some bread crumbs, grated cheese and the dried spices. Dip breasts in egg then breadcrumbs. Put on a plate, separate the pieces of chicken with wax paper and put in the fridge for at least an hour. This keeps bread crumbs on better when you cook the chicken.
Fry chicken in veggie oil until brown & almost cooked. Set on a paper towel to remove excess oil. Transfer to a roasting pan. Put cheese on and baked uncovered 15-20 minutes at 325. Garnish with fresh basil and tomatoes and serve!
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