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Crispy Chicken Cutlets Recipe

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This recipe for Crispy Chicken Cutlets is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/4 cup olive oil
2 cups plain panko crispy bread crumbs
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/4 teaspoons salt
3/4 teaspoon pepper
1 tsp paprika (optional)
1/3 cup Gold all-purpose flour
2 eggs, beaten
2 tablespoons water

Heat oven to 450F. Spray large rimmed cookie sheet with cooking spray.

In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.

Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.

Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165F).




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