Healthy Food Recipes: Italian Chicken Cutlets

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (resting)

Total Time: 45 minutes

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin (about 1/4 inch thick)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• Lemon wedges, for serving (optional)

Steps to Cook:

1. Prepare the Chicken: a. Place the chicken breasts between two sheets of plastic wrap or wax paper and pound them with a meat mallet or the bottom of a heavy pan until they are about 1/4 inch thick. b. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko, Parmesan, oregano, garlic powder, salt, and pepper mixed together. c. Dredge the chicken cutlets in the flour, dip them in the beaten eggs, and then coat them in the panko mixture, pressing gently to adhere.

2. Cook the Chicken: a. In a large skillet, heat the olive oil over medium-high heat. b. Working in batches if necessary, add the breaded chicken cutlets to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through. c. Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.

3. Rest and Serve: a. Allow the chicken cutlets to rest for 5-10 minutes before serving. b. Serve the Italian chicken cutlets warm, with lemon wedges on the side if desired.

Cook’s Note:

• For even cooking, make sure to pound the chicken breasts to an even thickness before breading.
• Use fresh Parmesan cheese for the best flavor and texture.
• Adjust the cooking time as needed, depending on the thickness of your chicken cutlets.
• Serve the chicken cutlets with a side salad, roasted vegetables, or your favorite pasta dish for a complete Italian-inspired meal.
• To make ahead, the breaded chicken cutlets can be frozen for up to 3 months. Thaw in the refrigerator before cooking.

This Italian Chicken Cutlets recipe is a delicious and healthy way to enjoy a classic dish. The combination of juicy chicken, crispy breadcrumb coating, and the savory Parmesan and oregano flavors creates a satisfying and flavorful meal.

The key to success with this recipe is to properly pound the chicken breasts to an even thickness. This ensures that the chicken cooks evenly and doesn’t dry out. The three-step breading process of flour, egg, and panko breadcrumbs results in a crispy, golden-brown exterior that complements the tender, juicy chicken inside.

The use of panko breadcrumbs instead of regular breadcrumbs adds an extra crunch and lightness to the coating. The Parmesan cheese and dried oregano provide an authentic Italian flair, while the garlic powder and salt and pepper season the dish perfectly.

When cooking the chicken, be sure to work in batches if necessary to maintain the high heat in the skillet. This ensures the cutlets get a nice sear and don’t steam or become soggy. Allowing the chicken to rest for a few minutes before serving also helps the juices redistribute, resulting in a more tender and flavorful final dish.

Serve the Italian Chicken Cutlets warm, with a fresh lemon wedge on the side to add a bright, acidic note that balances the richness of the dish. They pair wonderfully with a side salad, roasted vegetables, or your favorite pasta for a complete and satisfying Italian-inspired meal.

For meal prep or make-ahead convenience, the breaded chicken cutlets can be frozen for up to 3 months. Simply thaw them in the refrigerator before cooking, and you’ll have a delicious and healthy meal ready in no time.

Overall, this Italian Chicken Cutlets recipe is a fantastic option for a weeknight dinner or a special occasion. It’s easy to prepare, packed with flavor, and a healthier alternative to traditional fried chicken. Enjoy the taste of Italy in every bite!