dinner time calls for this easy chicken cutlet recipe
3bonelessskinless chicken breasts cut in half horizontally
1 1/2tablespoonsgarlic powder
1/2tablespoonfresh ground pepper
1 1/2cupslow fat milk
1 1/2cupsPanko bread crumbs
3/4cupfinely grated parmesan cheese
In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering.
Add the chicken to the skillet being sure not to crowd the pan. You may need to do it in batches of two chicken breast halves at a time.
Cook the chicken until crispy and golden brown, approximately 4-5 minutes. When the chicken releases easily from the pan and is golden, flip it over and continue cooking on the other side until crispy.
Repeat with the remaining chicken.
Transfer to a serving platter and serve immediately or use in your favorite crispy chicken recipe.
Best if served the same day. To reheat if needed, place the chicken on a wire rack and bake in the oven at 350 degrees until warm and crispy.