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4 skinless, boneless chicken breasts, about 5 ounces each
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1. Place the breasts between wax paper or saran wrap and flatten with a mallet.
2. Season the chicken cutlets with salt, pepper and then drizzle with olive oil.
3. Place a sauté pan large enough to accommodate all the cutlets over medium-high heat. Add the chicken cutlets and lower the heat to medium. Cook until well-browned on one side, about 4 to 5 minutes. Turn the cutlets over and cook 2 to 3 minutes more.
Serving Size: 1 cutlet
Number of Servings: 4
|Fat||7 g||Fiber||0 g|
|Protein||33 g||Saturated Fat||1 g|
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