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Italian Chicken Cutlets

Italian Chicken Cutlets
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Italian Chicken Cutlets are crispy on the outside, tender and juicy on the inside, made by breading and frying thinly pounded chicken breasts. This quick and easy classic Italian recipe uses simple pantry ingredients and can be customized with different herbs, spices, and cheeses. Perfect for weeknight dinners or special occasions, these cutlets are kid-friendly and full of flavor.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts, pounded thin (about 1/4 inch thickness)

Breading Station

  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs (or gluten-free breadcrumbs)
  • 1/2 cup grated Parmesan cheese (or Asiago, Pecorino Romano for variation)
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

For Frying

  • Olive oil or vegetable oil, enough for frying (about 1/4 inch depth in skillet)

Instructions

  1. Prepare the Chicken: Trim excess fat from chicken breasts. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness for even cooking and tenderness.
  2. Set Up the Breading Station: Arrange three shallow dishes: one with flour seasoned lightly with salt and pepper, the second with beaten eggs, and the third with a mixture of Italian breadcrumbs, grated Parmesan cheese, and chopped parsley to help the coating adhere perfectly.
  3. Bread the Cutlets: Dredge each chicken piece first in the flour, shaking off the excess. Then dip it into the beaten egg mixture, allowing the extra to drip off. Finally, press it into the breadcrumb mixture to coat evenly on all sides. For extra crispiness, repeat the egg and breadcrumb steps once more.
  4. Fry to Perfection: Heat a generous layer of olive oil in a large skillet over medium heat. Once hot, carefully add the cutlets and cook 3-4 minutes per side or until golden brown and cooked through. Adjust heat as needed to avoid burning. Drain cooked cutlets on paper towels to remove excess oil.
  5. Serve While Hot: Serve the Italian Chicken Cutlets immediately for best texture, garnished with lemon wedges, fresh herbs, or your favorite pasta sauce.

Notes

  • Pound chicken evenly to ensure even cooking and avoid dry or undercooked spots.
  • Maintain medium heat for frying to get a crispy crust without soaking up oil.
  • Rest cutlets for a couple of minutes after frying to lock in juices.
  • Double dredging (egg and breadcrumbs twice) enhances crispiness.
  • Fresh homemade breadcrumbs provide a lighter, airier texture than store-bought.

Nutrition

Keywords: Italian chicken cutlets, crispy chicken, breaded chicken, easy chicken recipe, kid-friendly chicken, Italian dinner

Find it online: https://lillysplate.com/italian-chicken-cutlets/