Ingredients
- 3 ButcherBox Chicken Breasts, bnls/sknls
- 2 eggs
- 1 cup bread crumbs
- ½ cup Pecorino Romano cheese grated
- salt
- black pepper
- garlic powder
Marsala Sauce
- 4 tbsp butter
- ½ cup Marsala wine
- ½ lemon squeezed
Instructions
- Cut chicken breasts in half horizontally and pound into ½ -inch thick cutlets.
- Beat eggs in large bowl; set aside.
- Mix bread crumbs, grated cheese, salt, pepper, and garlic powder in a separate bowl and spread mixture in a pie plate or paper plate.
- Add chicken to egg mixture, coat well.
- Take egg coated cutlets and dip in crumbs, one at a time. Lay all cutlets on a platter.
- Pour ¼-inch canola oil into large nonstick fry pan. Turn heat to medium-high.
- Fry about 6 cutlets at a time for about three minutes on each side until golden.
- Lay cooked cutlets on paper towel-lined platter, until all cutlets are cooked.
- Lay cooked cutlets into a 13 x 9 Pyrex dish.
- In small pot, melt butter, marsala, and lemon juice until simmering.
- Pour the marsala sauce over the cutlets.
- Cover dish with foil and bake at 325°F until warmed through, about 20 minutes.
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