Ingredients
- 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.
