Description
A delightful bowl filled with crispy chicken cutlets, sautéed garlic, and earthy mushrooms, served on a bed of rice or quinoa, topped with fresh herbs.
Ingredients
Scale
- 2 boneless chicken breasts or thighs
- 1 cup sourdough bread, crushed
- 2 cloves garlic, minced
- 2 large eggs, whisked
- 1 cup all-purpose flour
- 1 cup mushrooms (shiitake and cremini), sliced
- 2 tablespoons fresh herbs (parsley or thyme)
- 1/4 cup cooking oil (olive or avocado)
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Pound the chicken cutlets to an even thickness.
- Set up a breading station with flour, whisked eggs, and crushed sourdough.
- Dip each chicken cutlet in flour, then in egg, and finally in sourdough, pressing gently to adhere.
- Heat 1/4 inch of oil in a skillet over medium-high heat until hot.
- Cook the breaded chicken for 4-5 minutes on each side until golden brown.
- Transfer chicken to a paper towel-lined plate.
- In the same skillet, sauté garlic and mushrooms until golden and fragrant.
- Assemble the bowl with a base of rice or quinoa, topped with chicken and sautéed mushrooms, and garnish with fresh herbs.
- Serve warm and enjoy!
Notes
For a healthier option, consider using skinless chicken or turkey cutlets. If sourdough isn’t available, panko breadcrumbs make a great substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken, sourdough, crispy, garlic, comfort food