Monday, March 7, 2011

Italian-Style Chicken Cutlets

I'm always looking for a new take on chicken and tonight I made a variation of a recipe from The Sonoma Diet Cookbook and I have to say, it was quite good. I will be making this one again. I paired it with a spinach salad with strawberries and walnuts and yellow rice. Delicious.

Italian-Style Chicken Cutlets
4 skinless, boneless chicken breast halves
1/4 tsp kosher salt
1/4 tsp pepper
3/4 cup panko bread crumbs
2 tbs finely grated Parmesan cheese
1 tbs fresh parsley, finely chopped
1 tsp fresh thyme, finely chopped
1 egg
1 egg white
2 tbs extra-virgin olive oil

1. Place each chicken piece between 2 pieces of plastic wrap (or wax paper). Using the flat side of a mallet (or a rolling pin), pound chicken lightly until 1/2 inch thickness. THIS IS THE FUN PART!! Bad day? Take it out on the chicken!!! Remove plastic wrap and season with salt and pepper.


2. In a shallow dish, combine bread crumbs, cheese, parsley and thyme. Place whole egg and egg white in another shallow dish; beat slightly. Dip chicken in egg, then coat with crumb mixture.

Set up your individual dredging stations.

3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 10-12 minutes or until chicken is no longer pink, turning once.

Serve warm.

Spinach salad with strawberries and walnuts!!!


  1. I'm going to have to make this - looks yummy! What type of a dressing did you use on the spinach salad?

  2. Hey B, it's Brianna's Home Style Blush Wine Vinaigrette. It's SUPER good (on the aisle with all the other dressings, but a tish more expensive) and you need very LITTLE for the salad. I dressed that whole salad with a little over a tsp. of dressing. A little goes a long way.