Description
These crispy Italian Chicken Cutlets are golden, juicy, and packed with flavor. Thinly sliced chicken breasts are breaded with seasoned Italian breadcrumbs and pan-fried until perfectly crisp. Serve them with pasta, salad, or layered in a sandwich—this classic recipe is always a hit!
Ingredients
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2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
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Salt and black pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs
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1 tbsp milk or water
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1 cup Italian-style breadcrumbs
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1/2 cup grated parmesan cheese
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1 tsp garlic powder
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1 tsp dried oregano
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Olive oil or neutral oil, for frying
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Lemon wedges and chopped parsley, for serving (optional)
Instructions
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Prep the Chicken:
Place chicken cutlets between plastic wrap or parchment and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper. -
Set Up Breading Station:
Place flour in one shallow bowl. In a second bowl, beat eggs with milk or water. In a third bowl, mix breadcrumbs, parmesan, garlic powder, and oregano. -
Bread the Cutlets:
Dredge each cutlet in flour (shake off excess), then dip into egg mixture, and coat thoroughly with breadcrumb mixture. Press gently to help the coating stick. -
Fry the Chicken:
Heat 1/4 inch of oil in a large skillet over medium heat. When hot, add cutlets (in batches if needed). Cook for 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate. -
Serve:
Garnish with fresh parsley and lemon wedges, and serve hot.
Notes
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For extra crispiness, let breaded cutlets rest for 10 minutes before frying.
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These reheat well in the oven or air fryer.
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Serve with marinara and mozzarella for a Chicken Parmesan twist!