Ingredients:
- 4 boneless, skinless chicken breasts
- 1 egg
- 1 Tbsp LC Thick’n Saucy
- 3/4 cup prepared Low Carb Italian Breadcrumbs
- 1/2 cup shredded whole milk mozzarella cheese
- 1/2 cup shredded or grated Romano cheese
- 2 tsp lemon zest
- Salt and Pepper
- 1/4 cup olive oil
- Lemon wedges
- Prepared Low Carb Buttery Pasta Noodles
Method:
- Preheat the oven to 350 degrees
- Pound the chicken breasts between 2 sheets of parchment paper to an even 1″ thickness
- Season the chicken with salt and pepper on both sides
- In a shallow dish, mix LC Thick’n Saucy with the egg.
- In another shallow dish, combine Low Carb Italian Breadcrumbs with lemon zest and Romano cheese
- Dredge chicken breasts in the egg mixture first, then in the bread crumbs mixture, coating both sides.
- Heat olive oil in a cast iron skillet over medium-high. Once the oil is shimmering, fry the cutlets until golden brown on each side.
- Add the fried chicken to a greased baking dish and top with shredded mozzarella. Bake for 10 minutes, or until the chicken is cooked through.
- Garnish with lemon wedges and serve over prepared Low Carb Buttery Pasta Noodles.
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.