Healthy Food Recipes: Italian Chicken Cutlet Recipe

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
• 1 cup all-purpose flour
• 2 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
• 1 cup marinara sauce, warmed

Steps to Cook

1. Preheat oven to 400°F (200°C).

2. Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/4 inch thick. This will help them cook evenly.

3. Set up a breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper mixed together.

4. Dredge the chicken breasts in the flour, dip them in the egg, and then coat them in the breadcrumb mixture, pressing gently to help the coating adhere.

5. Heat the olive oil in a large skillet over medium-high heat.

6. 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.

7. Transfer the cooked chicken cutlets to a baking sheet lined with parchment paper.

8. Bake the chicken in the preheated oven for 10 minutes to ensure the coating is crispy and the chicken is fully cooked.

9. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

10. Serve the Italian chicken cutlets warm, with the warmed marinara sauce on the side for dipping.

Cook’s Note

• To make this recipe even healthier, you can use whole wheat flour and panko breadcrumbs.
• For extra flavor, you can add some dried basil or Italian seasoning to the breadcrumb mixture.
• If you prefer a creamier sauce, you can mix the marinara sauce with a tablespoon or two of heavy cream or Greek yogurt.
• Leftover chicken cutlets can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

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