Ingredients:
- 4 boneless, skinless chicken breasts (thinly sliced or pounded for quicker cooking)
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry breadcrumbs (regular or panko)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: 1/4 cup heavy cream or half and half (for pan-frying version)
Instructions – Baking:
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- Mix dry ingredients: Combine Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a shallow dish.
- Coat chicken: Dip each chicken breast into olive oil, then coat evenly in the dry breadcrumb mixture. Place in the prepared baking dish.
- Bake: Bake for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and juices run clear.
- Rest: Allow chicken to rest for a few minutes before serving.
Instructions – Pan-Frying:
- Heat oil: Heat olive oil in a large skillet over medium-high heat.
- Cook chicken: Add the coated chicken breasts to the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through.
- Optional: Make a creamy sauce: If desired, remove the chicken and reduce the heat. Add garlic (1-2 cloves, minced) to the pan and cook for 30 seconds. Stir in the heavy cream or half and half.
- Bring to a simmer and stir in the remaining Parmesan cheese until sauce is thickened. Return chicken to the pan and coat in the sauce.
Tips:
- Adjust thickness: If you don’t want your chicken cutlets too thin, cook for a longer time at a slightly lower temperature.
- Spice it up: Add a pinch of red pepper flakes for a bit of heat.
- Fresh herbs: Use finely chopped fresh parsley or basil for extra flavor.
- Serving Suggestions: Serve with pasta and a green salad, roasted vegetables, or mashed potatoes.
