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Foolproof Chicken Cutlets

Makes: 4  servings Prep 15 mins Cook 10 mins


  • 4 4 - 5 ounces  skinless, boneless chicken breast halves
  • 3/4 teaspoon  salt, divided
  • 1/2 teaspoon  freshly ground pepper
  • 1 cup  fresh bread crumbs (3 slices)
  • 2 tablespoons  freshly grated Parmesan cheese
  • 1 tablespoon  chopped fresh flat-leaf parsley
  • 1 teaspoon  chopped fresh rosemary (no substitutions)
  • 1 large egg
  • 1 large egg white
  • 3 tablespoons  olive oil
  • Lemon wedges and coleslaw, optional


1. Place chicken breasts smooth side down on a large sheet of plastic wrap. Cover with a second sheet of plastic wrap and pound gently with bottom of a small saucepan to 1/2-inch thickness. Remove plastic and sprinkle both sides with 1/2 teaspoon salt and pepper.

2. Combine bread crumbs, cheese, parsley, rosemary and remaining 1/4 teaspoon salt on a piece of waxed paper. Beat whole egg and egg white in a pie plate. Dip both sides of each cutlet in egg, then in bread-crumb mixture, to lightly coat.

3. Heat a 12-inch skillet over medium-high heat for an electric stovetop (medium heat for gas), 1 minute. Add oil; when it starts to ripple, add cutlets and cook until golden brown on each side, about 5 to 6 minutes. Transfer cutlets to 4 serving plates. Serve with lemon wedges and coleslaw, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)300,
  • Fat, total(g)15,
  • chol.(mg)130,
  • sat. fat(g)3,
  • carb.(g)6,
  • pro.(g)34,
  • sodium(mg)658,
  • Percent Daily Values are based on a 2,000 calorie diet