Chicken Cutlet with Garlic Parsley and Sprinkle Tomatoes

 Chicken Cutlet with Garlic Parsley and Sprinkle Tomatoes

By Sharon Feldman

Your next easy go to dinner.



  • 1 chicken cutlet
  • 3 tablespoons flour
  • 2 eggs, scrambled
  • 1 cup chicken broth
  • ½ lime juiced
  • Salt and pepper to taste
  • ½ cup Parmesan cheese
  • 5-6 garlic cloves, chopped
  • Chopped parsley (use as much or a little as you like)
  • 2 tablespoons unsalted butter
  • 1 container of sprinkle tomatoes (they are very tiny)



Cut chicken into two pieces. Flatten them. Dredge in flour. Then dredge in the egg, parsley, parmesan cheese and half the garlic.

Add a tablespoon unsalted butter to a hot pan and add the cutlets. Brown on both sides. Remove from pan. Add another tablespoon butter. Add the chicken broth and remaining garlic and stir to incorporate. Add the lime juice. Add tomatoes. Add parsley. Stir and put the chicken back in the pan. Once heated through, remove and enjoy.

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