Italian Chicken Cutlet
Crispy, golden-brown breaded chicken cutlets with Italian herbs and Parmesan, pan-fried to perfection. A versatile dish perfect for weeknight dinners, sandwiches, or salads
Ingredients
Chicken:
- 1–1.5 lbs boneless, skinless chicken breasts (sliced/pounded thin)
Breading:
- 1 cup Italian-seasoned breadcrumbs (or homemade with herbs)
- ½ cup grated Parmesan or Pecorino Romano
- ½ cup flour (for dredging)
Wet Mixture:
- 2–3 eggs, beaten
- 1 tbsp dry white wine (optional)
- 1 garlic clove, minced
Seasonings:
- Salt, pepper, garlic powder, Italian herbs
Oil:
- Olive oil, avocado oil, or peanut oil for frying (~½–1 cup)
Instructions
- Prep Chicken: Slice breasts horizontally into ½-inch thick cutlets. Pound between plastic wrap to even thickness.Breading Station: Set up 3 bowls for flour, beaten eggs, and breadcrumb-cheese mixture.Coat: Dredge cutlets in flour → egg → breadcrumbs, pressing to adhere.Fry: Heat oil (350–360°F). Cook 3–4 minutes per side until golden. Avoid overcrowding .Drain: Place on wire rack or paper towels. Season with salt and lemon juice.
Notes
- For baking: Bake at 350°F for 15–20 minutes.
- Freeze uncooked breaded cutlets for later use.