A Super Crunchy, Extra Delicious Chicken Cutlet
To give your classic chicken cutlet a crunchy, flavorful update, simply swap out breadcrumbs for crushed GOYA® Plantain Chips. A little sweet and a little salty, plantain chips are the perfect coating for boneless, skinless chicken breast guaranteeing it to emerge from the oven loaded with extra crunchy flavor. Serve with a squeeze of lime and a side of vegetables for a mid-week dinner that’s sure to shake things up!
Prep time: 10 min.
Total time: 30 min., plus marinating time
1 lb. thinly sliced boneless, skinless chicken breast cutlets
2 tbsp. GOYA® Lemon Juice
2 tsp. GOYA® Minced Garlic
½ tsp GOYA® Paprika
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 bag (5 oz.) GOYA® Plantain Chips
¼ cup flour
1 egg, mixed with 1 tbsp. water, lightly beaten
1 lime, cut into wedges
1 bag (16 oz.) Frozen GOYA® Mixed Vegetables, cooked according to package
- In medium bowl, combine chicken, lemon juice, minced garlic, paprika and adobo. Massage marinade into chicken to coat completely, cover. Let chick marinate at least 5 minutes at room temperature, or up to 2 hours in refrigerator.
- Heat over to 375 degrees F. Transfer plantain chips to zip-top bag. Using rolling pin, or other blunt object, pound bag of chips until coarse crumbs form.
- Place flour, egg mixture and crushed plantains in separate dishes. Toss chicken with flour, dip into egg, then coat well with plantain chipts, pressing to adhere. Place cutlets on greased, foil-lined baking tray.
- Bake chicken until cooked through, about 20 minutes. To serve, squeeze with ime wedges; serve with vegetables or salad.
Plantain chips: a little sweet and a little salty, plantain chips are the perfect coating for boneless, skinless chicken breasts, guaranteeing they will emerge from the oven loaded with extra-crunchy flavor. Serve with a squeeze of lime and a side of vegetables for a mid-week dinner that’s sure to shake things up!