Your family’s new favorite chicken dinner.
It is also less messy and uses less oil than deep frying.
Learn how to make this weeknight favorite, and then have fun with sauces and sides.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
it’s possible for you to also serve the cutlets in a sandwich.
Storage and Reheating
Store leftover chicken in an airtight container up to 3 days.
you’re able to reheat in the microwave, but the breading may be soggy.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
Ingredients
1cup Italian-seasoned breadcrumbs
3/4cup pre-grated Parmesan cheese (from 1 [8-oz.]
dried oregano
1 1/2tsp.
black pepper
3/4cup (about 3 1/4 oz.)
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
all-purpose flour
2large eggs, lightly beaten
4(8-oz.)
boneless, skinless chicken breasts, pounded 1/4-in.-thick
2Tbsp.
olive oil, divided
2Tbsp.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
Place flour and eggs in 2 separate shallow bowls.
Dredge chicken evenly in breadcrumb mixture.
Set chicken on a plate.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
Add 2 chicken breasts to skillet; cook, undisturbed, until golden brown, 3 to 4 minutes.
Transfer chicken to a plate; wipe skillet clean.
Repeat process with remaining 1 tablespoon each oil and butter and 2 chicken breasts.
Serve with lemon wedges.
