Flatten the chicken breasts until they are thin like cutlets.
Mix the crushed crackers, flour, garlic, and pepper.
Beat the eggs and add the milk, then beat again.
Dip the cutlets in the egg and then coat them in the mixture of flour and crushed crackers so that the mixture sticks well, and let rest in the refrigerator for at least 20 minutes.
Toast the walnuts and put them in the blender with the half cream, ground garlic, chicken broth powder, and pepper to taste, blend.
In a skillet, add the oil and fry the cutlets until golden brown, approximately 3 minutes on each side.
On the other hand, put a skillet on the heat and toast a teaspoon of flour until slightly golden, pour in the walnut mixture and stir until it becomes like a gravy.
Plate the fried cutlet and pour the walnut gravy on top, adding small pieces of toasted walnuts on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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