Italian Chicken Cutlets
These Italian Breaded Chicken Cutlets have a crisp, golden breadcrumb and cheese coating that fries up perfectly every time, flavorful, tender, and irresistibly crunchy in every bite.
Ingredients
- 100 g Breadcrumbs or Panko Homemade or store-bought
- 2 Cloves Garlic Finely minced or grated
- 2 tablespoon Fresh Italian Flat-leaf Parsley Finely minced
- 1 teaspoon Dried Italian Seasoning Optional
- 25 g Pecorino Romano or Parmesan Cheese Finely Grated
- 1 teaspoon Salt Divided
- ½ teaspoon Black Pepper Freshly ground
- 2 Large Eggs
- 65 g All-purpose Flour For dredging only
- 450 g Boneless Skinless Chicken Breasts Thinly sliced (two chicken breasts)
- Extra Virgin Olive Oil For frying (or avocado oil or sunflower oil)
- Lemon Wedges For serving
Instructions
- On a large plate, mix together the breadcrumbs, minced garlic, chopped parsley, Italian seasoning, grated cheese, ½ teaspoon of salt, and ¼ teaspoon of black pepper. In a shallow bowl, whisk the eggs until smooth, and set another plate aside with flour for dredging.
- Carefully slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides evenly with the remaining salt and freshly ground black pepper.
- Dredge each chicken cutlet in flour, shaking off the excess. Dip the floured chicken into the egg mixture, letting any excess drip off. Coat the chicken in the breadcrumb mixture, pressing gently so it adheres. Set the coated pieces aside on a clean plate.
- Heat olive oil in a large skillet over medium heat. Cook the cutlets in batches for 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper towel–lined plate or a rack to remove excess oil, then serve warm with fresh lemon wedges.
Notes
Flatten Evenly: I like to pound the chicken to an even thickness so it cooks quickly and stays tender all the way through.
Coat Generously: I like to press the breadcrumbs firmly onto the chicken so the crust turns out thick and crisp.
Keep the Oil Hot: I like to test the oil with a breadcrumb first; it should sizzle right away for the perfect golden color.
Add Lemon at the End: I like to squeeze fresh lemon over the cutlets just before serving to bring out the flavor and cut through the richness.
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
