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Chicken Cutlets

Prep Time:

55 Minutes

Cook Time:

35 Minutes


5 Servings


About the Recipe

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1 ½ - 2 lbs Chicken Breast

2 eggs

6 T. Olive Oil

½ c. milk

1 c. Progresso Italian Breadcrumbs

4 T. All-purpose flour

1 lemon

Salt and Pepper to taste

4-5 T. Parmesan Cheese


Preheat the oven to 375 degrees. 

When defrosting to almost thawed it is an ideal time to slice the chicken breast.  

Depending on the thickness of your chicken breast, slice to thin your chicken breast horizontally to ½” thick cutlets.  Pound your chicken in between to sheets of plastic wrap

so the cutlets end up being ¼” thick.  Lightly season the cutlets with salt and pepper.  

Mix flour and breadcrumbs, Parmesan Cheese together in a bowl.  

Mix eggs and milk together in a separate bowl. 

Add olive oil to a medium-high large skillet.  

Dip each cutlet first in the egg mixture, then coat each side of the cutlet with 

flour and breadcrumb mixture. 

Slowly place the cutlet into a pan, frying in the oil enough to create a brown crust.  

Flip the cutlets, remove when both sides are a medium golden brown color. 

Place the cutlets on a baking sheet and bake at 375 for 10 minutes or until the cutlets are

cooked all the way through.  

Serve with a slice of lemon.  

Chicken cutlets are great to serve cold in the summer.

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