Italian Chicken Cutlets

• 6 chicken breast halves, skinned and deboned
• 1 c. Italian seasoned bread crumbs
• 1/2 c. grated Romano or Parmesan cheese
• 1/4 c. all-purpose flour
• 1 (0.8 oz.) envelope light Italian salad dressing mix
• 2 tsp. dried whole oregano
• 1/4 tsp. garlic powder
• 2 eggs, beaten
• 1/3 c. vegetable oil

1. Place each piece of chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine bread crumbs and next 5 ingredients.
2. Dip chicken in eggs and dredge in bread crumb mixture.
3. Heat vegetable oil in a large skillet over medium heat.
4. Add chicken and cook 3 to 4 minutes on each side or until golden brown, adding extra oil if necessary. Drain on paper towels.
5. Yields 6 servings.

chicken, italian seasoned bread crumbs, parmesan cheese, allpurpose, light italian salad dressing, oregano, garlic powder, eggs, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234522 (may not work)