It's traditional to squeeze fresh lemon wedges over Italian-style, crispy-fried breaded chicken breast cutlets just before eating.
1 cup plain bread crumbs
1 (2.29-ounce) packet MAGGI Creamy Corn Soup Mix
2 tablespoons finely chopped fresh parsley or cilantro
2 large eggs, lightly beaten
2 tablespoons milk
8 (about 2 1/2 pounds total) boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
1/4 cup vegetable oil
Lemon wedges for accompaniment
- Mix bread crumbs, corn soup mix and parsley in shallow dish; set aside. Mix eggs and milk in a separate shallow dish.
- Dip chicken pieces in egg mixture, then in crumb mixture, turning to evenly coat both sides with the crumb mixture.
- Heat oil in large skillet over medium-low heat. Carefully place breaded chicken pieces one at a time in oil and cook for 2 to 3 minutes on each side or until golden and cooked through. Drain on paper towels and serve immediately.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.