Perdue Italian Style Chicken Cutlets - crispy thin chicken breasts fried until golden brown served with mashed potatoes and steamed green beans. This is a new way of cooking chicken cutlet recipes for me as this recipe uses boneless, skinless chicken breasts already pounded thin.
Just open the package and start cooking. Let me show you how easy it is to get dinner on the table using this shortcut.
We all struggle some days to get dinner on the table. It's so tempting to pick something up on the way home when you've had a long day at work. But what if I told you that dinner could be ready in under 30 minutes?
Perdue Italian Style Chicken Cutlets are not only ready fast, but they're so good. Before you know it, you're sitting down to a home-cooked meal and enjoy time with your family.
Looking for more family favorite chicken recipes to add to your Weekly Meal Plan? Check out a few of my family's favorites that I love having in my "arsenal," so to speak because they cook fast. Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
For this particular chicken cutlet recipe, I used Perfect Portions Boneless Skinless Chicken Breasts from Perdue. I was so surprised when I saw them in the grocery store and thought they would really save time and help get dinner on the table fast.
These chicken cutlets are individually-wrapped. So you're able to cook what you need and refrigerate or freeze the rest for later. They're also perfectly sized to cook quickly and evenly in 10 minutes.
How many Calories in a Chicken Cutlet?
A four ounce serving size of chicken cutlet has 110 calories. So you can see they're a very healthy option to choose for dinner.
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Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 4 boneless, skinless chicken breasts pounded thin
- All-purpose flour
- Italian seasoned breadcrumbs
- Eggs
- Vegetable oil
Cooking Tip: Dipping the chicken cutlets into the flour first helps the egg wash stick better to the surface of the chicken.
Step-by-Step Directions
Step 1: Prepare the Chicken Cutlets
Dip the chicken cutlets one at a time in the flour, eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs. Then place on a baking tray while you get the cast iron skillet ready.
Step 2: Cooking Instructions
Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 6 minutes on each side; or until the internal temperature of 165 degrees. Use a Digital Meat Thermometer to check before removing the chicken from the cast iron skillet.
Step 3: Serving Tips
I served this recipe with mashed potatoes, green beans and homemade garlic bread. However, here are a few alternatives if your family would want something else:
- Air Fryer Twice Baked Potatoes
- Fresh Tomato Salad - especially good when tomatoes are in season or fresh from the garden.
- 5 Minute Healthy Kale and Quinoa Salad
Tried this recipe? Let me know in the comments and don't forget to rate it!
FREQUENTLY ASKED RECIPE QUESTIONS
Ready for more great recipes?
- Chicken Parmesan – my easy recipe for Breaded Chicken Cutlets that are smothered in homemade marinara sauce topped with mozzarella cheese.
- Balsamic Chicken Breasts Recipe - ready in 25 to 30 minutes!
- Dipping Sauce for Chicken Cutlets - This is a copycat recipe for Chick Fil A Sauce that’s a really, really good accompaniment to any chicken recipe.
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Perdue Italian Style Chicken Cutlets
Perdue Italian Style Chicken Cutlets - crispy thin chicken breasts fried until golden brown served with mashed potatoes and steamed green beans.
Ingredients
- 4 boneless, skinless Perdue chicken cutlets
- ¼ cup vegetable oil
- ¾ cup all-purpose flour
- 1 cup Italian seasoned breadcrumbs
- 2 eggs
Instructions
In three separate shallow bowls, place the flour, eggs and breadcrumbs.
Dip the chicken cutlets one at a time in the flour, eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs. Then place on a baking tray while you get the cast iron skillet ready.
Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 6 minutes on each side; or until the internal temperature of 165 degrees.
Keep warm until ready to serve.
Notes
Use a Digital Meat Thermometer to check before removing the chicken from the cast iron skillet.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 130mgSodium: 484mgCarbohydrates: 43gFiber: 2gSugar: 2gProtein: 17g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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