Line a large rimmed baking sheet with parchment paper.

Whisk panko, flour and 1 teaspoon Italian seasoning together in a shallow dish.

Place egg in a separate shallow dish.

a recipe photo of the Chicken Cutlets with Creamy Mushroom & Sundried Tomato Sauce

Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Sprinkle chicken evenly on both sides with 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and 1/4 teaspoon salt.

Dip the cutlets in the egg, 1 at a time, letting excess drip off.

Dredge the cutlets in the panko mixture, pressing firmly to adhere.

the ingredients to make the Chicken Cutlets with Creamy Mushroom & Sundried Tomato Sauce

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Transfer to the prepared baking sheet; generously coat with cooking spray.

Bake for 10 minutes, then flip the cutlets and coat again with cooking spray.

While cutlets bake, heat sun-dried tomato oil in a large skillet over medium-high heat until shimmering.

a photo of the chicken cutlets dipped in the eggs and breading mixture

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 8 minutes.

Reduce heat to medium.

Turn off heat; stir in Parmesan until well combined.

a photo of the mushrooms and sundried tomatoes being cooked in a pan

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Transfer the cutlets to a platter and spoon the sauce over the top.

Any vegetable would pair nicely.

A side dish featuringcornis typically a crowd-pleaser.

a photo of the chicken cutlets with the sauce being placed on it

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless

Additional reporting byCarrie Myers, M.S.andLinda Frahm

EatingWell.com, June 2024