Ingredients
For the Salad:
- 1 package Pasture Project Chicken Breast (all flavors work great for this recipe!)
- 1 cup unseasoned breadcrumbs
- 1 cup panko breadcrumbs
- 1 bottle olive oil spray
Instructions
- Remove chicken from package and cut each breast in half lengthwise (from top to bottom) to create 6 cutlets. Pour any excess marinade from the bag over the cutlets and coat thoroughly.
- Combine the 2 kinds of breadcrumbs and mix. Dredge each cutlet in the crumb mixture and push in the breadcrumbs until uniformly coated.
- Heat oven to 500 convection roast (if you don’t have convection no problem).
- Line a baking sheet with parchment paper or foil and spray the bottom with olive oil. Lay cutlets on top and spray the top with oil.
- Bake in the oven for 8-12 minutes or until golden brown.
- Remove from the oven and enjoy with a fresh salad.
