Italian Chicken Cutlets

Ingredients

• Boneless Skinless chicken Breast

  Kirkland Signature

  2 servings or 452g

• Wheat flour

  White, all-purpose, enriched, bleached

  ¼ cup or 31g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

• Salt

  Table

  ¼ tsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Water

  Plain, clean water

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Tomato sauce

  Canned, with tomato tidbits

  1 cup or 244g

• Basil

  Spices, dried

  ¼ tsp, leaves or 0.2g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Place chicken breast on parchment paper. Pound to 1/4" thickness with a meat mallet. Repeat for other chicken breasts. Cut in half.
2. Beat egg and water in a shallow dish.
3. Combine bread crumbs, oregano and salt in a shallow dish.
4. Coat chicken cutlets in flour.
5. Dip cutlets in egg mixture
6. Dip cutlets in the bread mixture.
7. Heat oil in a large skillet over medium-high heat until it ripples.
8. While the oil is heating, combine tomato sauce, basil and garlic powder. cook over low heat until thoroughly heated, stirring occasionally.
9. Add cutlets to heated oil. Cook until crisp and golden brown on one side, approximately six to eight minutes. Turn; cook the other side for 2 or 3 minutes or until the chicken is no longer pink.
10. Top with cheese, cover skillet to melt cheese, about one minute.
11. Place cutlets on the serving plate. Serve with sauce.

Similar Foods

• Parmesan Chicken Cutlets
• Crockpot Italian Chicken
• Italian Chicken Wraps
• Italian Style Chicken
• Italian Chicken Pasta Salad
• Sheet Pan Italian Chicken and Vegetables