46 oz skinless, boneless, thinly sliced chicken breasts
¼tspkosher salt
¼tspblack pepper
½cupall-purpose flour
⅛tspcayenne pepper
⅛tspfreshly grated nutmeg
¼cupmilk
1large egglightly beaten
1cupbread crumbs
2Tbspparsley
½tspgarlic powder
1Tbspcanola oil
Instructions
Chicken Cutlet Preparation
Preheat oven to 350°.
Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Season chicken cutlets with salt and pepper.
Create 3 Shallow Dishes for Dredging and Dipping
Flour Mixture: all-purpose flour, cayenne pepper, and nutmeg.
Egg Mixture: milk and egg.
Breading: bread crumbs, parsley, and garlic powder.
Dredging and Dipping
Dredge chicken cutlets first in flower mixture, followed by a dip in the egg mixture and finally dredge in breading, shaking off excess.
Cooking
Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned.
Remove chicken from skillet and place on baking sheet. Continue with remaining 2 chicken breast cutlets, adding more oil if necessary.
Bake in oven another 15 minutes or so until chicken is done.