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easy-chicken

Thin and crispy chicken cutlets for a quick dinner. Pound out chicken breasts—makes them crispier and they cook faster too. Dip in flour, egg wash, and panko. Pan-fry in olive oil until golden and cooked through. Chop up a little garlic, heat some oil in a pan, and cook the garlic until just golden. Add sweet chili sauce—any brand works (I used Panda brand). Serve with rice or whatever you like.

Ingredients