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.





chicken breast


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