Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Serves: 4
These crispy chicken cutlets are what dreams are made of. They’re crispy on the outside, juicy in the center and perfect any night of the week.
Enjoy these cutlets with a side of pasta or over top of your favorite salad. No matter how you serve them, they’re guaranteed to be great.
Ingredients
1 lb. Smart Chicken Boneless Skinless Breasts, butterfly into four cutlets
1 large egg
1 tablespoon 2% milk
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon black pepper
¼ cup panko breadcrumbs
¼ cup Italian breadcrumbs
¼ cup grated parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1 lemon, cut into wedges
2 tablespoons parsley, chopped small
Directions
Butterfly two chicken breasts, you’ll end up with four thin cutlets. Place the cutlets in a plastic bag (one at a time) pound them until they’re about ¼ inch thick. This allows for quick, even cooking. Once pounded, you’ll run them through the breading station. You’ll need four plates.
On the first plate, combine cornstarch, salt, and pepper. Combine one egg and milk on the second plate. Whisk well. Then, combine panko, Italian breadcrumbs and grated parmesan cheese on the third plate. Dredge the cutlets through the cornstarch mixture, then the egg mixture, and finally the breading mixture. Make sure they are well coated during each stop. Place the breaded pieces on the fourth plate.
Heat olive oil and butter in a large pan over medium high heat. Once hot, add the cutlets. Cook for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Watch them so they do not get too brown on any one side. Serve hot with lemon and parsley.
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