You can substitute the eggs with another thick and creamy ingredient, such as mayonnaise, greek yogurt, or even dijon mustard or sour cream. Eggs – The eggs are to dredge the chicken in so that the breadcrumbs adhere to the chicken.Check out all of my tips on Prepping and Storing Chicken for Easier Dinners. But, I always have raw boneless skinless chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Chicken Breasts boneless, skinless (about 3 breasts or 6 thin cutlets) – You can usually find thin chicken cutlets in the store.I like fresh ground, but pre-ground is fine too. Ground Black Pepper – You can use fine or coarse ground black pepper.Salt – I used kosher salt, but any salt will work.You can also use dried parsley, chives, oregano, or basil. You can substitute other fresh herbs, such as cilantro, dill, basil, or oregano. Fresh Italian Parsley – This is mostly for color. Or you can substitute dried Italian seasoning or dried basil.
0 Comments
Leave a Reply. |