Italian Chicken Cutlets

Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  chicken breast halves, skinned and boned
• 1  cup  Italian seasoned breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 cup flour
• 1 (7/8ounce) envelope  Italian salad dressing mix
• 2  teaspoons dried oregano
• 1⁄4 teaspoon garlic powder
• 2  eggs, beaten
• 1⁄3 cup  vegetable oil

Directions

1. Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
2. Combine bread crumbs and next 5 ingredients.
3. Dip chicken in eggs, then dredge in breadcrumb mixture.
4. Heat oil in large skillet over medium heat.
5. Add chicken and cook 3 to 4 minutes on each side or until golden brown.
6. Add extra oil if necessary.
7. Drain on paper towels.