Italian Chicken Cutlets

Step 1

Preheat oven to 200˚F.

Step 2

Place an oven-safe rack inside a baking sheet.

Step 3

Set out three shallow bowls. Place flour in one, beaten eggs in the second, and combine the breadcrumbs, parmesan cheese and Italian seasoning in the third.

Step 4

Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to 1/2-inch thickness. Repeat with remaining chicken breasts. Season each chicken breast on both sides with salt and pepper.

Step 5

Working with one chicken breast at a time, dredge in flour, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, coat both sides in breadcrumb mixture, gently pressing to adhere. Transfer to a clean plate or platter as you go.

Step 6

Heat 1 tablespoon of the butter and 3 tablespoons of the vegetable oil in a large non-stick skillet over medium heat until hot; carefully place 2 of the chicken breasts in the oil mixture and cook until chicken is cooked through and crust is golden brown and crispy, 3 to 5 minutes per side. Transfer chicken breasts to baking sheet and place in preheated oven. Add remaining butter and vegetable oil to skillet and cook 2 remaining chicken breasts 3 to 5 minutes per side, until crisp, golden brown and cooked through.

Step 7

Place 1 chicken breast each on 4 dinner plates. Sprinkle lightly with kosher salt and garnish with parsley; serve immediately with lemon wedges if desired.