Kamli Logo
Domian Registration and Hosting Solution

Chicken >> Italian Chicken Cutlets
Bookmark and Share
Chicken >> Italian Chicken Cutlets



6 Chicken Breast Halves, Skinless And Boneless ¾ Cup Italian Bread Crumbs ¼ Cup Freshly Grated Parmesan Cheese 2 Eggs 2 Tablespoons Butter 2 Tablespoons Olive Or Vegetable Oil ½ Teaspoon Salt Freshly Ground Pepper To Taste Wedges Of Lemon

place Chicken Breasts Between Sheets Of Plastic Wrap Or Waxed Paper, And Pound With A Kitchen Mallet Or Rolling Pin Until They Are Evenly About ¼-inch Thick.
In A Shallow Bowl Mix The Bread Crumbs, Parmesan Cheese, Salt, And Pepper.
In Another Shallow Bowl, Beat The Eggs.
Dip The Meat In The Eggs, Then In The Crumb Mixture.
Place The Crumbed Cutlets In The Refrigerator Until Nearly Time To Serve.
In Large Skillet, Heat Butter And Oil Over Medium-high Heat Until Hot.
Cook Cutlets On Each Side Until Golden Brown, About 5 Minutes Or Until The Juices Run Clear.
Serve Each Cutlet With A Wedge Of Lemon.

Makes 6 Servings. You can serve with your family and friends.
Some Related Recipes
Chicken Hawaiian
Bbq Chicken Fingers & Beans
Cherry-glazed Baked Chicken
Grilled Caribbean Chicken Breasts
More Chicken Recipes
Sponsored Links