Italian Chicken Cutlets (Printer-friendly)

Golden, crispy chicken cutlets with Italian herbs and Parmesan, ready in 30 minutes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness

→ Breading Station

02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 2 tablespoons milk
05 - 1 cup Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - ½ teaspoon salt
10 - ½ teaspoon freshly ground black pepper

→ Frying & Serving

11 - ½ cup olive oil or vegetable oil
12 - Lemon wedges for serving

# Method:

01 - Prepare three shallow bowls: place flour in the first; whisk eggs with milk in the second; combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in the third.
02 - Pat chicken breasts dry with paper towels. Dredge each piece in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to coat evenly on both sides.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches, avoiding overcrowding. Fry for 3 to 4 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to paper towels to drain excess oil.
05 - Arrange cutlets on a serving platter and accompany with fresh lemon wedges. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • That first crispy crunch when you bite in, with the golden coating giving way to juicy chicken underneath
  • The way the kitchen fills with the most incredible aroma while they fry, making everyone wander in asking what's for dinner
  • How something this restaurant-worthy comes together in under thirty minutes on a random Tuesday
02 -
  • Crowding the pan drops the oil temperature dramatically, leaving you with soggy, greasy cutlets instead of crispy ones
  • Letting breaded chicken rest for five minutes before frying helps the coating set and prevents it from falling off in the oil
  • 165°F internal temperature ensures they're fully cooked without drying out
03 -
  • Letting pounded chicken rest for ten minutes after breading helps the coating adhere better during frying
  • Keep finished cutlets warm in a 200°F oven on a wire rack over a baking sheet so they stay crispy
  • Sprinkle a little extra Parmesan into the hot oil during the last minute of frying for crispy cheese bits to garnish

Go back