Italian Chicken Cutlets

Ingredients · 4 servings

• 600 gChicken breast halves
• 60 gParmesan cheese
• 80 gFlour
• 3 gOregano, dried
• 2 gGarlic powder
• 100 gEggs
• 100 gBreadcrumbs
• 250 mlCooking oil

Equipment

stovetop, fork, meat mallet, mixing bowl, paper towels, serving plate, skillet, tongs, wax paper

Instructions

1. 1
   Prep chicken

   Gather a meat mallet, wax paper, and a large skillet, then pound the chicken breast halves between wax paper to about 2.5 or 10 cm thick. · 8 min

   What to look for: evenly thin cutlets

2. 2
   Mix coating

   Combine the breadcrumbs, Parmesan cheese, flour, dried oregano, and garlic powder in a shallow bowl and mix evenly. · 3 min

   What to look for: uniform, well mixed crumbs

3. 3
   Bread chicken

   Beat the eggs in a bowl, dip each chicken cutlet into the eggs, then dredge fully in the breadcrumb mixture. · 5 min

   What to look for: fully coated cutlets

4. 4
   Heat oil

   Heat the oil in a large skillet over medium heat until it shimmers. · 3 min

   What to look for: oil shimmering

5. 5
   Cook cutlets

   Add the breaded chicken cutlets to the skillet and cook over medium heat, turning once, until golden brown on both sides. · 8 min

   When it is done: Chicken is done when the center reaches 74°C / 165°F and juices run clear.

6. 6
   Adjust oil

   Add more oil to the skillet if needed to keep the chicken cooking evenly without sticking. · 3 min

   What to look for: excess oil absorbed

7. 7
   Drain and serve

   Transfer the cooked chicken cutlets to paper towels to drain briefly, then plate and serve warm. · 2 min

   What to look for: excess oil absorbed