NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup white rice

2 tbsp panko breadcrumbs

0.5 large egg

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness to ensure even cooking.

• 2

  Season both sides of the chicken cutlet with sea salt, black pepper, and garlic powder.

• 3

  In a shallow bowl, whisk the half egg until smooth; in a second shallow bowl, add the panko breadcrumbs.

• 4

  Dredge the chicken into the egg wash, allowing any excess to drip off, then press firmly into the panko until thoroughly coated.

• 5

  Heat the extra virgin olive oil in a non-stick skillet over medium heat and pan-fry the chicken for 4 to 5 minutes per side until the crust is golden and the center is cooked through.

• 6

  While the chicken rests, toss the warm cooked white rice with lemon juice, lemon zest, and finely chopped fresh parsley.

• 7

  Slice the crispy chicken cutlet into strips and serve it immediately over the fragrant lemon rice.