Italian Breaded Chicken Cutlets
Thin chicken breasts are coated in homemade garlic, parsley, and cheese breadcrumbs, then pan-fried until golden and crisp. Ready in 30 minutes and served warm with fresh lemon wedges.
Ingredients
- 100 g plain breadcrumbs or panko
- 2 cloves garlic finely minced or grated
- 2 tablespoon finely chopped fresh Italian flat-leaf parsley
- 1 teaspoon dried Italian seasoning optional
- 25 g Pecorino Romano or Parmesan cheese finely grated
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper divided
- 2 large eggs
- 65 g all-purpose flour for dredging only
- 450 g boneless skinless chicken breasts about two breasts
- Extra virgin olive oil as needed for frying
- Lemon wedges for serving
Instructions
- Combine 100 g plain breadcrumbs or panko, 2 cloves garlic , minced, 2 tbsp finely chopped fresh Italian flat-leaf parsley, 1 tsp dried Italian seasoning, 25 g Pecorino Romano or Parmesan cheese, grated, ½ tsp salt, and ¼ tsp Freshly ground black pepper on a large plate. Whisk 2 large eggs in a shallow bowl and place 65 g all-purpose flour on a separate plate.
- Carefully slice each chicken breast in half horizontally to make 4 thin cutlets of similar thickness. Season both sides with the remaining ½ tsp salt and ¼ tsp Freshly ground black pepper.
- Coat each cutlet lightly in flour and shake off the excess. Dip it into the beaten eggs, allowing the excess to drip away, then press both sides into the breadcrumb mixture. Place the breaded cutlets on a clean plate and let the coating rest for 5 minutes.
- Heat the olive oil in a large skillet over medium heat. Test it with a breadcrumb—it should sizzle immediately without darkening too quickly. Fry the Italian breaded chicken cutlets in batches for 2–3 minutes per side, until golden and the thickest part reaches 165°F (74°C).
- Transfer the cooked cutlets to a wire rack or paper towel-lined plate to remove excess oil. Serve warm with fresh lemon wedges.
Notes
Slice the Chicken Evenly: I slice each chicken breast horizontally into two thin cutlets, taking care to keep them as even as possible so they cook at the same rate.
Let the Coating Set: I leave the breaded cutlets on the plate for 5 minutes before frying. This short rest helps the coating adhere instead of separating in the skillet.
Watch the Oil Carefully: The oil should sizzle as soon as a breadcrumb is added. If the coating darkens too quickly, I reduce the heat slightly before cooking the next batch.
Drain on a Wire Rack: I prefer placing the cooked cutlets on a wire rack because air can circulate underneath, helping the breadcrumb coating stay crisp.
Nutrition
Calories: 345kcal | Carbohydrates: 32g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 997mg | Potassium: 545mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 3mg
