Description
A delightful bowl featuring crispy chicken coated in sourdough crumbs, paired with sautéed mushrooms and fresh herbs.
Ingredients
Scale
- 2 boneless chicken breasts or thighs
- 2 cups sourdough bread, finely crushed
- 2 eggs
- 1 cup panko breadcrumbs (optional)
- 2 tablespoons garlic, minced
- 3 tablespoons butter
- 2 cups cremini or shiitake mushrooms, sliced
- Fresh herbs (parsley, thyme, or basil)
- Salt and pepper to taste
Instructions
- Prep your ingredients: Slice sourdough and pulse in a food processor until fine crumbs.
- Marinate the chicken with olive oil, salt, and pepper for at least 30 minutes.
- Set up a breading station: beat eggs in one bowl, place sourdough crumbs in another.
- Dip each piece of chicken into the egg, then coat with sourdough crumbs.
- Heat a skillet over medium heat with butter. Cook chicken for 4-5 minutes on each side until golden brown.
- Sauté sliced garlic and mushrooms in the same skillet for 5 minutes until tender.
- Assemble the bowl with crispy chicken cutlet and sautéed mushrooms on top.
- Serve hot, optionally with rice or a salad.
Notes
For a vegetarian option, substitute chicken with eggplant or zucchini. Allow chicken to rest before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: chicken cutlet, sourdough, comfort food, family recipe, quick dinner