Italian Chicken Cutlets

I love a good chicken cutlet…these Italian Chicken Cutlets are a breeze to make…easy breezy! Baked in the oven until tender on the inside and crispy on the outside. Perfectly seasoned…and so flavorful!


Italian Chicken Cutlets

…make a quick & easy entree…

…that’s crispy AND tender…



Italian Chicken Cutlets

2 large boneless skinless chicken breasts

salt + fresh ground pepper

1 egg

1/2-3/4 cup panko crumbs

1/2 teaspoon each salt, oregano, basil + parsley

freshly grated Parmesan cheese

Heat the oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray. Slice the chicken breasts horizontally into thin cutlets (3-4 for each breast); season with salt & fresh ground pepper. Whisk the egg in a shallow dish. Place the panko crumbs in another shallow dish and stir in the salt, oregano, basil & parsley. Dip the chicken cutlets first in the egg then into the seasoned panko crumbs and lay gently on the baking sheet. Bake in heated oven 10 minutes; gently flip over and top each cutlet with some freshly grated Parmesan cheese. Bake an additional 5-8 minutes until chicken is tender (be careful not to dry the chicken out!) Remove from oven and serve hot.



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