Breaded Chicken Cutlets are a meal everyone in the family will love! You can use these as a meal just as they are or use the cutlets as the basis for Chicken Parmesan.
Using a sharp knife, slice each chicken breast horizontally in half to get a thinner sliced chicken breast - "butterflying" the cutlets. Depending on how thin you slice the chicken breast, you could get 2 to 3 slices per chicken breast.
Using a meat mallet, pound each piece of chicken between sheets of parchment paper till ¼" thick.
Dip chicken in the beaten egg, then dredge in breadcrumbs.
Heat oil in large skillet over medium heat.
Add chicken to the large skillet and brown each side approximately 2 minutes or until each side or until golden brown.
Remove the chicken from the skillet and add to a baking dish that has been sprayed with non-stick cooking spray.
Bake in a preheated 375 degree oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.
Notes
You will not use all the breadcrumbs as you are just dredging the chicken in them.You can use Italian seasoned breadcrumbs if you prefer. Chicken is always done when the internal temperature reaches 165 degrees.