Breaded chicken cutlets are fried up in a skillet with panko and parmesan for a sure hit every time!
SERVINGS: 4 servings
Freeze chicken breasts about 20 minutes or so.
Cut chicken breasts in half horizontally and pound to ¼” thickness.
Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop.
Calories: 402, Carbohydrates: 14g, Protein: 30g, Fat: 25g, Saturated Fat: 17g, Cholesterol: 117mg, Sodium: 385mg, Potassium: 479mg, Fiber: 1g, Sugar: 1g, Vitamin A: 142IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 2mg