Italian Chicken Cutlets

1. 1

   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 1/4-inch thick.

2. 2

   In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.

3. 3

   In another shallow bowl, beat the eggs.

4. 4

   Dip the meat in the eggs, then in the crumb mixture.

5. 5

   Place the crumbed cutlets in the refrigerator until nearly time to serve.

6. 6

   In large skillet, heat butter and oil over medium-high heat until hot.

7. 7

   Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.

8. 8

   Serve each cutlet with a wedge of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.