Healthy Food Recipes: Italian Chicken Cutlets

Prep Time

20 minutes

Cook Time

15 minutes

Additional Time

10 minutes (for resting)

Total Time

45 minutes

Servings

4

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin to 1/4-inch thickness
• 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
• 1 lemon, cut into wedges (for serving)

Steps to Cook

1. Prepare the Chicken Cutlets

a. Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to 1/4-inch thickness. b. Set up 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 black pepper mixed together. c. Dredge the chicken cutlets in the flour, dip them in the beaten eggs, and then coat them evenly with the breadcrumb mixture, pressing it gently to adhere.

2. Cook the Chicken Cutlets

a. Heat the olive oil in a large skillet over medium-high heat. b. Working in batches if necessary, add the breaded chicken cutlets to the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. c. Transfer the cooked cutlets to a paper towel-lined plate.

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.

Cook’s Note

• For best results, use fresh, high-quality chicken breasts and make sure to pound them thin to ensure even cooking.
• The breading can be made ahead of time and kept in the refrigerator until ready to use.
• Adjust the cooking time as needed, depending on the thickness of your chicken cutlets.
• Serve the chicken cutlets with a fresh salad, roasted vegetables, or your favorite pasta dish for a complete Italian-inspired meal.

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