Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken-cutlets-featured-imag

Chicken Cutlets Recipe

The most AMAZING Crispy Italian Breaded Chicken Cutlets!  Perfectly golden and crunchy on the outside, tender and juicy on the inside – these cutlets are a true masterpiece! Whether you’re serving them with marinara or in a sandwich, these cutlets are bursting with flavor! I couldn’t resist having one straight out of the pan!

Who’s ready to give this recipe a try?! Let me know how you serve your cutlets!

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 cups breadcrumbs (homemade or panko)
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh Italian parsley, finely minced
  • ½ teaspoon dried Italian seasoning (optional)
  • 1 ¼ cups grated Pecorino Romano or Parmesan cheese (or both), divided
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 3 large eggs
  • 1 cup all-purpose flour
  • 2 lbs boneless, skinless chicken breasts, thinly sliced
  • Extra virgin olive oil for frying

Instructions

  1. Prepare the Bread Crumb Mixture: In a shallow bowl, mix the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup of cheese. Season with salt and pepper.
  2. Prepare the Egg Mixture: In another bowl, whisk together the eggs, ½ cup of cheese, a pinch of salt, pepper, and 1 tablespoon of water.
  3. Set Up the Breading Station: Arrange the flour, egg mixture, and breadcrumb mixture in separate bowls.
  4. Prepare the Chicken: Slice the chicken into thin cutlets, then pound each piece to ½ inch thickness. Season both sides with salt and pepper.
  5. Bread the Chicken: Dip each cutlet first into the flour, then into the egg mixture, allowing excess to drip off. Finally, press into the breadcrumb mixture, ensuring each piece is fully coated.
  6. Pan-Fry the Chicken: Heat olive oil in a large skillet over medium-high heat. Fry the cutlets in batches, being careful not to overcrowd the pan. Cook until golden brown on each side, then drain on a wire rack or paper towels.
  7. Serve: Enjoy the chicken cutlets with a squeeze of lemon or serve them as a sandwich with marinara sauce, mozzarella, and Italian rolls for a delicious chicken parm sandwich.

Notes

  • Let the breaded chicken sit for 30 minutes before frying to help the breading adhere better.
  • Don’t overcrowd the pan when frying to ensure even crispiness.
  • Use a wire rack to drain the cutlets instead of paper towels to maintain crispiness.
  • Author: Fionna
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Pan-Frying
  • Cuisine: Italian

Nutrition

  • Calories: 489 kcal
  • Sugar: 2g
  • Fat: 14g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 47g
  • Cholesterol: 197mg

Keywords: #ChickenCutlets #ItalianFoodLove #CrispyGoodness #ComfortFood #HomeCooking #DeliciousRecipes #FoodieFavorites #QuickAndEasyMeals