Pan Fried Chicken

 Pan Fried Chicken

By Sharon Feldman

I didn’t measure anything.


  • 2 chicken cutlets, pounded thin
  • Roasted garlic and herb seasoning
  • Sweet Vidalia dressing
  • Bread crumbs or panko crumbs
  • Olive oil


Flatten the chicken cutlets. Add a little kosher salt. Add the roasted garlic and herb seasoning. Dip in Vidalia dressing, then the bread crumbs.

Heat your pan and add a little olive oil. Brown the chicken on both sides. Chicken is done at 165 degrees. Remove from pan and serve.

I used riced cauliflower risotto with vegetables and some pears.

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