Who isn’t a fan of chicken cutlets? Once you try this you may not want to make plain chicken cutlets again! Juicy, garlicky delizioso!

Italian Chicken Cutlets

Serves 4-6

3lbs organic chicken cutlets

3 cups plain bread crumbs

3 organic eggs, beaten

1 tbs fresh organic chopped parsley

1tbs flour

1/2 cup fresh grated parmesan cheese (divided)

Extra virgin olive oil, ( to liberally  coat baking-pan and to drizzle over cutlets)

Salt to taste

Lemon Parsley Vinaigrette:

3 lemons

4 ounces extra virgin olive oil

1 tablespoon roughly chopped parsley

3 cloves garlic, minced

salt, to taste

freshly ground black pepper, to taste

1 tablespoon Sicilian oregano

 

Season cutlets on both sides with salt, cover with plastic wrap and refrigerate for 30min.

In a medium bowl, add eggs. Add 1/4 of the Parmesan to eggs

In a separate bowl, add parsley, salt, pepper, and flour to breadcrumbs. Dip each chicken cutlet in the egg mixture, let excess egg wash drip off, then dredge in the breadcrumb mixture. Flip each piece until cutlet is fully covered in breadcrumbs.

Preheat the oven to 400 degrees F. Place chicken cutlets into well-oiled baking pan. Drizzle with remaining olive oil and bake until golden brown turning cutlets halfway through about 20 minutes

For the lemon parsley vinaigrette juice the lemon over a mesh strainer to avoid pits and pulp. Add garlic, salt, pepper, parsley, olive oil, and oregano. Once the chicken is cooked, remove from oven Pour lemon parsley dressing over hot cutlets and serve.