Italian Breaded Chicken Breasts

1. 1

   Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).

2. 2

   Mix breadcrumbs in flat bowl with cheese and parsley.

3. 3

   Mix flour in another flat bowl with salt, pepper and garlic powder.

4. 4

   Beat egg and water in another flat bowl.

5. 5

   Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.

6. 6

   Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.