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Chicken Cutlets

Chicken Cutlets
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by in Sep 2007

Total Time: 60

Yield: 12 servings


  • 12 chicken breasts
  • 6 eggs
  • 4 cups unseasoned bread crumbs
  • 1 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons chopped fresh parsley
  • Kosher or sea salt and freshly ground black pepper
  • Vegetable oil


Heat oven to 350°. Lay chicken breasts between sheets of plastic wrap and pound gently with flat side of a meat mallet to 1/2-inch thickness.

In a shallow casserole or pie plate, beat eggs. In a separate casserole or pie plate, combine bread crumbs, cheese, herbs, salt, and pepper. In batches, coat chicken breasts with egg, shaking off excess. Add to bread-crumb mixture and press to coat chicken. Set aside on a plate; cover and refrigerate 30 minutes.

Pour 1/4 inch oil into a large saut

Updated Tuesday, August 7th, 2007

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