¼ cup Atkins Cuisine All Purpose Baking Mix
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 large egg
2 tablespoons heavy cream
8 chicken cutlets
3 tablespoons virgin olive oil
1 lemon, cut into wedges
1. Combine the baking mix, pepper and salt in a shallow dish. Beat the egg and cream in another shallow dish. Dip the cutlets in the egg wash, then in baking mix to coat. Set on waxed paper.
2. Heat 1½ tablespoons of oil in a very large skillet over medium-high heat.
3. Add 4 cutlets and sear until golden and cooked through, about 3 minutes per side. Transfer to a platter; cover loosely to keep warm. Repeat with remaining 1½ tablespoons oil and cutlets.
Variation: Chicken Cutlets with Lemon-Caper sauce
Phases 2, 3, 4
Prepare Chicken Cutlets Milanese as above through Step 2. Transfer cutlets to a heatproof platter or dish; keep warm in a 200°F oven. Spoon off any oil in pan and add 1 cup chicken broth. Bring to a simmer and cook until reduced to ¼ cup, about 7 minutes, scraping up any brown bits from the bottom of the pan. Turn off the heat and add 2 tablespoons drained capers, 2 tablespoons chopped parsley, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, and 2 teaspoons freshly squeezed lemon juice. Add 2 tablespoons cold butter, whisking until melted. Serve the cutlets with sauce on the side, omitting lemon wedges.