If you’re looking for an easy recipe for dinner tonight, you’re going to love this recipe for breaded chicken cutlets Italian Style. It’s a recipe I grew up on!
Stir the parsley, garlic powder, salt and pepper into the breadcrumbs. set aside while you prepare the chicken.
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 about 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.
Notes
You most likely will not use all the breadcrumbs as you are just dredging the chicken in them.
Chicken is always done when the internal temperature reaches 165 degrees. I always check the internal temperature of chicken using this easy to use meat thermometer.