There’s nothing better than biting into hot and crispy breaded chicken cutlets! Classic Italian-style chicken cutlets are thin-sliced chicken breasts, lightly breaded with crisp coating of panko breadcrumbs, herbs and Parmesan. They cook in minutes and make a healthful meal everyone loves.

By Karen Tedesco of Familystyle Food

Ingredients

eggs

parsley

Parmesan 

chicken breast

Panko

salt, cayenne, black pepper

To butterfly chicken breasts, start a perpendicular cut at the thicker side.

Open the breast like a book.

Slice in half at the crease.

Repeat to make four thin slices out of two chicken breasts.

Crack the eggs into a pie plate or shallow bowl. Add the salt, and cayenne or black pepper.

Whisk together well until the eggs and seasonings are blended.

In a second pie dish, add the panko, grated cheese, parsley and garlic powder.

Combine with a fork until everything is blended together.

Set up a breading station, with the two pie plates, tongs, fork and a baking sheet.

Use a pair of tongs to dip the chicken in the egg mixture, turning to coat both sides

Transfer the chicken cutlets to dredge in the panko mixture (use a fork or tongs to keep your hands clean.

Turn the breasts over, nudging more crumbs onto the surface to adhere. Gently tap off any excess.

Move the breaded cutlets to a baking sheet. Proceed with cooking, or cover and refrigerate up to 4 hours ahead.

Heat a nonstick skillet over medium-high heat until hot. Add olive oil and fry the chicken until golden on one side, about 3 minutes. Flip.

Transfer the chicken to a baking sheet. Bake 10 minutes at 350 degrees

Ideas for serving

Serve breaded chicken cutlets with homemade marinara sauce alongside pasta.

Add to sandwiches, with lemon aioli, lettuce and tomato.

Enjoy!