Strawberry Fields Chicken Cutlets
These succulent chicken cutlets are coated in a crispy layer of strawberry-infused Lays potato chips, creating a delightful combination of savory and sweet flavors. The juicy chicken is perfectly complemented by the subtle tanginess of fresh strawberries. Indulge in these irresistible cutlets that will transport your taste buds to a blissful strawberry field.
ingredients
- 4 boneless, skinless chicken breasts
- 2 cups strawberry-infused Lays potato chips, crushed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh strawberries, diced
- Cooking oil for frying
- Fresh mint leaves, for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Pound the chicken breasts to an even thickness and season them with salt and pepper.
- 3.
In separate bowls, place the flour, beaten eggs, and crushed strawberry Lays chips.
- 4.
Coat each chicken breast in flour, dip in the beaten eggs, and then press into the crushed chips, ensuring a thorough coating.
- 5.
Heat cooking oil in a large skillet over medium-high heat.
- 6.
Fry the coated chicken breasts for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a baking sheet.
- 7.
Bake the chicken cutlets in the preheated oven for an additional 10-12 minutes until they reach an internal temperature of 165°F (74°C).
- 8.
In the meantime, combine the diced strawberries in a bowl and gently toss them together.
- 9.
Serve the chicken cutlets hot, topped with the fresh diced strawberries and garnished with mint leaves if desired.