Healthy Food Recipes: Italian Chicken Cutlets

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (resting time)

Total Time: 45 minutes

Servings: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, pounded 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, plus more as needed
• Lemon wedges, for serving (optional)

Steps to Cook:

1. Prepare the Chicken:

   • Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. This will help the cutlets cook evenly.
   • Set up a breading station with 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.

2. Bread the Chicken:

   • Dredge the chicken in the flour, shaking off any excess.
   • Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
   • Coat the chicken in the panko-Parmesan mixture, pressing gently to help it adhere.

3. Cook the Chicken:

   • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
   • 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.
   • Transfer the cooked cutlets to a paper towel-lined plate and repeat with the remaining chicken, adding more oil to the pan as needed.

4. Rest and Serve:

   • Allow the chicken cutlets to rest for 5-10 minutes before serving.
   • Serve the Italian chicken cutlets warm, with lemon wedges on the side if desired.

Cook’s Note:

• Pounding the chicken breasts to an even thickness ensures they cook evenly and stay juicy.
• The combination of panko breadcrumbs and Parmesan cheese creates a delicious, crispy coating on the chicken.
• If you prefer a thicker coating, you can dip the chicken in the egg and breadcrumb mixture twice.
• Serve the Italian chicken cutlets with a fresh salad, roasted vegetables, or your favorite pasta dish for a complete meal.
• Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

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