Ingredients 8 Servings
- 2 pounds chicken breast cutlets, thinly sliced
- 1 teaspoon salt, divided
- 3/4 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida), divided
- 1 cup El Guapo® Bread Crumbs (Pan Rallado)
- 1 teaspoon El Guapo® Granulated Onion
- 1 teaspoon El Guapo® Garlic Powder
- 1/2 teaspoon El Guapo® Ground Cumin
- 1/2 cup flour
- 2 large eggs, beaten
- 1/2 cup oil
INSTRUCTIONS
- 1 Sprinkle chicken evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the Pepper. Set aside. Mix Bread Crumbs, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon Pepper, Granulated Onion, Garlic Powder and Cumin in shallow dish. Place flour in separate shallow dish. Place eggs in small bowl.
- 2 Working in batches, coat chicken in flour. Dip chicken in egg, shaking off any excess, then transfer to bread crumb mixture, turning to coat well on both sides.
- 3 Heat oil in large nonstick skillet on medium heat. Cook chicken 3 to 4 minutes per side or until golden brown, working in batches as needed. Serve with salad and hot cooked rice. Garnish with chopped cilantro and lemon wedges, if desired.
NUTRITION INFORMATION
(per Serving)
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