Ingredients
- 3 large chicken breasts butterflied and pounded thin
- 2 eggs
- 1 cup all-purpose flour
- 1 ½ cups panko breadcrumbs
- 1 –2 tsp Italian seasoning divided
- 1 tsp garlic powder
- Salt and black pepper to taste
- Avocado oil for shallow frying
Instructions
- Pat dry your chicken breasts and then butterfly each one (cut in half width wise) then pound each one until they’re thin and even. I like to do this by placing a sheet of plastic wrap over the cutting board and pounding the chicken with a pin roller or kitchen hammer.
- Set Up Your Breading Station by grabbing three shallow bowls:
- Bowl 1: Flour mixed with Italian seasoning, garlic powder, salt, and pepper
- Bowl 2: Eggs, beaten well
- Bowl 3: Panko breadcrumbs mixed with more Italian seasoning, salt, and pepper
- Bread the Chicken working one piece at a time: first in seasoned flour, then egg mixture and then coat thoroughly in the panko breadcrumbs. Press the breadcrumbs gently onto the chicken to help them stick
- Heat a generous layer of avocado oil in a large skillet over medium heat. Once hot, add the chicken cutlets (working in batches if needed).
- Cook for about 3–4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan. You can use a meat thermometer to check they are cooked through 165F
- Let them rest by transferring the cooked cutlets to a wire rack instead of a paper towel-lined plate.
Nutrition
Calories: 280kcalCarbohydrates: 18gProtein: 26gFat: 12g