Crispy garlic butter chicken✨ For the Chicken:▪️2 Large Boneless Skinless Chicken Breasts▪️Salt & Pepper▪️1/3 Cup Flour▪️2 Eggs▪️1/2 Cup Panko Breadcrumbs▪️1/2 Cup Italian Breadcrumbs▪️Avocado or Olive Oil Spray▪️ For the Garlic Butter:▪️3 Cloves Garlic, minced▪️3 Tbsp Butter▪️ 🌱Vegan Modification: Sub in firm tofu for chicken (cut in half to create two 1/2" thick rectangles, then drain it between two towels under something heavy for 30 mins to remove excess moisture), flax eggs for eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes), and olive oil for butter 1️⃣ Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with oil 2️⃣ Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside 3️⃣ Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko and Italian breadcrumbs in a third large shallow bowl 4️⃣ Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet 5️⃣ Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer) 6️⃣ In a large pan over medium heat, melt the butter and then add the garlic; sauté the garlic for ~30 secs until it's fragrant and is just starting to sizzle in the butter, then add the chicken; brown the chicken in then garlic butter for ~1 min until golden and crisp, then flip and brown the other side for ~1 min 7️⃣ Sprinkle the chicken cutlets with parsley, squeeze with lemon and enjoy! ⏲10 minute prep time + 15 minute cook time Recipe serves 2 people
