I use this recipe so often that it deserves its own place here. This is a great one to use alongside pasta dishes, which is how we enjoy it most often. Bonus: it gets my four-year-old away from chicken nuggets because it’s similar enough that she still enjoys it!

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Prep Time: 10 minutes

Cook Time: 10-15 minutes

Total Time: 35 minutes

Makes about 4 servings

• 2 large chicken breasts, about 1-1/2 lbs.
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup Italian bread crumbs
• 1/2 cup shredded Parmesan cheese
• 2 Tablespoons olive oil

• Trim any fat off of chicken breasts and slice in half length wise so you end up with 4 equal, thin cutlets. Season with salt and pepper.
• Grab three small (cereal-sized) bowls. In one bowl, stir together flour, salt, and pepper. In another bowl, whisk 2 eggs until frothy. In the last bowl, stir together bread crumbs and Parmesan cheese.
• Add olive oil to a large nonstick pan.
• Cover each of the chicken cutlets entirely starting with flour, then egg, then breadcrumbs, pressing to ensure a nice thick coating of crumbs and Parm.
• Add each cutlet to the pan with olive oil, and cook over medium heat, sauteing 3-5 minutes per side, or until golden brown and cooked through with zero pink inside.
• Serve alongside your favorite pasta or slice up and serve as a healthy alternative to chicken nuggets.

• If you find your chicken is getting a little burnt on one side during cooking, you may need to add a little more olive oil, or reduce your heat, as each stove top cooks differently.
• Instead of cutlets, you could also easily use chicken tenderloins for smaller pieces, which is frequently what I use. These cook slightly faster and are more kid-friendly.
• Always be sure your chicken is cooked entirely to prevent food poisoning. There should be no pink in the middle and chicken should have an internal temperature of at least 165 degrees.

This chicken is also great if you’re making Chicken Parmesan since the chicken is the part that takes the longest (and it doesn’t even take that long!)

Once you have the chicken cooked, add some spaghetti or marinara sauce to the bottom of a casserole dish, set the chicken on top, sprinkle some shredded mozzarella on top, and bake uncovered at 425 degrees Fahrenheit for 15 minutes, or until the cheese is melted and the sauce is bubbling.

Add over your favorite pasta (I like rigatoni for chicken Parm) and you’ve got a totally complete dinner.

Until next time,