Ingredients
4 skinless, boneless chicken breasts (5 oz each)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (plain or panko)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil (plus more for pan-frying)
Instructions
Preheat oven to 400°F (200°C) or heat olive oil in a skillet
Flatten chicken breasts to 1/2-inch thickness with a meat mallet
In a shallow bowl, add flour
In another shallow bowl, beat the eggs
In a third shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper
Dredge chicken in flour, shaking off excess
Submerge in egg wash
Press into the breadcrumb mixture until well-coated
Pan-fry for 3-4 minutes per side or bake for 15-20 minutes until golden and cooked through (internal temperature 165°F)
Serve hot with sides
Notes
Use a clean cloth to pat excess breading off cutlets before cooking
For even browning, maintain a single layer in the skillet
Baked version requires 15-20 minutes at 400°F
High-quality Parmesan enhances flavor; substitute with halal-friendly Parmesan if needed
Serve with roasted vegetables, lemon wedges, or pesto for extra brightness
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Pan-Frying
- Cuisine: American Italian
- Diet: Halal (pork/alcohol-free)
Nutrition
- Serving Size: 1 chicken breast cutlet
- Calories: 375
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg