Description
These Italian Chicken Cutlets are tender, thinly sliced chicken breasts coated in a flavorful breadcrumb and Parmesan crust, then pan-fried to a golden, crispy perfection. Ideal for a quick weeknight dinner, they combine crunchy texture with juicy interior and classic Italian seasonings.
Ingredients
Scale
Chicken
- 2 large chicken breasts, thinly sliced into cutlets
Breadings & Coating
- 1 cup all-purpose flour (or gluten-free flour for GF version)
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs or panko (use gluten-free breadcrumbs for GF)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Cooking Fat
- 1/4 cup olive oil (for frying)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally into thin cutlets by either butterflying them or pounding them evenly with a meat mallet. This step ensures they cook quickly and evenly.
- Set Up the Breading Station: Arrange three shallow bowls—one with seasoned flour (mixed with salt and pepper), one with beaten eggs, and one with a combined mixture of Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning.
- Coat the Cutlets: Dredge each chicken cutlet first in the seasoned flour, shaking off any excess flour. Then dip the cutlet into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet firmly into the breadcrumb mixture to ensure an even, thorough coating.
- Fry to Golden Perfection: Heat olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, place the breaded cutlets in the skillet. Fry each side for about 3 to 4 minutes or until the coating is a deep golden brown and the chicken is cooked through. Remove and drain on paper towels to absorb excess oil.
- Serve Warm: Serve the cutlets immediately while they are still crispy on the outside and juicy inside. Garnish with fresh parsley or basil if desired, and pair with your favorite sides such as a fresh salad or roasted vegetables.
Notes
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Using thin cutlets ensures even cooking and a tender bite.
- A meat mallet can help achieve uniform thickness if breast halves are uneven.
- Avoid overcrowding the pan during frying to maintain oil temperature and crispiness.
- Drain cooked cutlets on paper towels to remove excess oil.
- Serve immediately for best texture; leftovers can be reheated in an oven to retain crispness.
