Description
A delightful dish combining crispy sourdough chicken cutlets with sautéed mushrooms and fresh herbs, creating a comforting and flavorful meal.
Ingredients
Scale
- 2 Boneless Chicken Breasts
- 1 cup Sourdough Bread (for breadcrumbs)
- 2 Eggs (beaten)
- 1 cup Buttermilk
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Salt and Pepper to taste
- 1 cup Mushrooms (sliced, cremini preferred)
- Fresh Herbs (parsley or thyme)
- Olive Oil (for cooking)
- Cooked Rice or Quinoa (for serving)
- Optional Sauce (zesty homemade sauce with lemon)
Instructions
- Marinate the Chicken: Pour buttermilk over chicken breasts, add salt, pepper, and spices. Let sit for at least 30 minutes.
- Prepare the Breadcrumbs: Process stale sourdough into coarse breadcrumbs.
- Dredge the Chicken: Remove chicken from buttermilk, dip in beaten eggs, then coat with sourdough breadcrumbs.
- Sauté the Mushrooms: Heat olive oil in a skillet, add sliced mushrooms, and sauté until golden brown. Add minced garlic during the last minute.
- Cook the Chicken: In a separate skillet, heat oil and cook the breaded chicken for 5-6 minutes per side until golden and cooked through.
- Assemble the Bowl: Layer cooked rice or quinoa, top with crispy chicken, sautéed mushrooms, fresh herbs, and sauce.
Notes
Serve warm, and consider adding seasonal vegetables for extra nutrition and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Dredging
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, sourdough, cutlet, bowl, family recipe, comfort food, southern cooking