2.2 lbs chicken fillet
3 large eggs
3 cloves garlic
1 tsp salt
0.5 tsp ground black pepper
1 tbsp ground nuts
1 cup breadcrumbs
Start by rinsing the chicken fillet, patting it dry, and cutting it into cutlets.
Gently pound the cutlets on both sides.
In a bowl, whisk the eggs with salt, pepper, and minced garlic.
Grate a dry loaf of bread (I used “Sikhovsky” bread) or blend it into crumbs.
Mix the breadcrumbs with the ground nuts.
Dip each cutlet in the egg mixture on both sides, then coat it in the breadcrumb mixture.
Place the cutlets on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C).
I baked them for 30 minutes, reducing the temperature to 300°F (150°C) halfway through.
The result was delicious and healthy since they are not fried.