• 2 chicken cutlets
  • 1 egg white
  • 1 tablespoon of cornstarch
  • 1 teaspoon lemon juice
  • 0.5 cup of breadcrumbs (one package of mixed crackers)
  • 1 tablespoon dehydrated parsley
  • 0.5 teaspoon of salt
  • a pinch of pepper
  • 40 g of grated parmesan cheese
  • olive oil


  1.  In a large bowl, whisk the egg white with the cornstarch and lemon juice.
  2.  In a soup plate, mix breadcrumbs, parsley, and Parmesan cheese. Season with salt and pepper. (Source:
  3.  Dip chicken breasts in egg white mixture, then in Parmesan breadcrumbs. Press well with your fingertips to get as much breading as possible, even if it doesn’t quite stick.
  4.  Carefully place the chicken breasts on a plate and leave them at room temperature for about 15 minutes.
  5.  Preheat the oven to 210°C (th 7).
  6.  Heat a little olive oil in a frying pan over medium heat and cook the cutlets until the breading is golden brown, about 3 minutes on each side. Be sure to turn them over carefully as the breading will not have adhered to the cutlets yet…
  7.  Remove the pan from the heat and place the cutlets in an ovenproof dish.
  8. Continue cooking in the oven for 10 to 15 minutes (depending on the size of the cutlets).
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