Description
Learn how to make perfectly crispy and flavorful Italian Chicken Cutlets with this easy recipe. Tender chicken breasts are pounded thin, coated in a seasoned breadcrumb mixture with Parmesan, then pan-fried to golden perfection. Serve hot with a squeeze of lemon for a classic Italian main course that’s great on its own or with your favorite sides.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
For Cooking and Serving
- Olive oil or vegetable oil for frying (about 1/4 inch in skillet)
- Lemon wedges for serving
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/4-inch thickness. This ensures they cook quickly and evenly.
- Set Up Breading Station: Arrange three shallow dishes: one with flour, one with beaten eggs and water, and one with a mixture of Italian-style breadcrumbs, grated Parmesan, garlic powder, salt, black pepper, and parsley.
- Bread the Cutlets: Dredge each chicken breast first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing lightly to adhere.
- Heat the Oil: Pour about 1/4 inch of olive or vegetable oil into a large skillet and heat over medium heat until hot and shimmering but not smoking.
- Fry the Cutlets: Fry the breaded chicken cutlets in batches for 3–4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.
- Drain Excess Oil: Transfer the cooked cutlets to a paper towel–lined plate to absorb excess oil and keep the crust crisp.
- Serve: Serve the chicken cutlets hot with lemon wedges on the side for squeezing over before eating.
Notes
- For extra crispiness, chill the breaded cutlets in the refrigerator for 20 minutes before frying.
- These chicken cutlets are delicious served on their own, or over a fresh salad, pasta, or in a sandwich.
- Use fresh lemon wedges to add brightness and balance the richness of the fried cutlets.