Ingredients
- Boneless chicken breast or thighs
- Fresh sourdough bread
- Fresh garlic cloves
- Panko breadcrumbs
- 2 eggs
- Flour
- Fresh parsley
- Salt and pepper
- Olive oil
- Ground paprika
Instructions
- Pat the chicken pieces dry and season with salt, pepper, and garlic powder.
- Slice the sourdough into bite-sized cubes and toast with olive oil and salt.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs mixed with garlic and spices.
- Dredge each chicken piece in flour, dip in egg, and coat with breadcrumbs.
- Heat oil in a skillet and cook the chicken cutlets for 4-5 minutes on each side until golden brown.
- Assemble the bowl with crispy cutlets on toasted sourdough, adding sautéed garlic mushrooms and leafy greens.
- Garnish with chopped parsley and serve warm.
Notes
Ensure oil is hot before adding chicken for a perfect crisp. Avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Balanced