A delightful twist on the classic Italian chicken cutlets, featuring a crispy parmesan crust and a hint of herbs.
Place each chicken breast between two sheets of wax paper and gently pound them to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
In a mixing bowl, combine the breadcrumbs, grated parmesan cheese, dried oregano, and garlic powder.
Mix thoroughly to evenly distribute the flavors.
Beat the eggs in a shallow dish and place the flour in another shallow dish.
Organize your workspace for a smooth dredging process.
Coat each chicken breast in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture to coat evenly.
Ensure the chicken is fully coated for a crispy crust.
Heat olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 3-4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to maintain the oil temperature.
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
Pat the chicken gently to remove any remaining oil.
Serve the crispy chicken cutlets warm, garnished with fresh herbs if desired.
Pair with a fresh salad or your favorite side dish for a complete meal.
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