Description
Italian Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with classic Italian flavors. This quick and easy recipe delivers a perfect balance of crunchy golden coating and tender chicken, making it a favorite for family dinners or entertaining guests.
Ingredients
Scale
Chicken
- 2 large chicken breasts, thinly sliced into cutlets
Coating
- 1 cup all-purpose flour (or gluten-free flour for GF version)
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs or panko (use gluten-free breadcrumbs for GF)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
For Frying
- 1/4 cup olive oil (for frying)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally into thin cutlets by butterflying or pounding them evenly with a meat mallet to ensure quick and uniform cooking.
- Set Up the Breading Station: Arrange three shallow bowls: one with seasoned flour (salt and pepper mixed in), one with beaten eggs, and one with a combined mixture of breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.
- Coat the Cutlets: Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, then firmly press it into the breadcrumb mixture to achieve an even, thorough coating.
- Fry to Golden Perfection: Heat olive oil in a large skillet over medium heat. Place the breaded cutlets in the skillet in batches, avoiding overcrowding. Fry each side for about 3-4 minutes until they are deep golden brown and cooked through. Remove cutlets and drain on paper towels.
- Serve Warm: Serve immediately while the cutlets are crispy on the outside and juicy inside. Garnish with fresh parsley or basil if desired, and pair with your favorite sides.
Notes
- Consistent Thickness: Pound chicken to an even thickness for even cooking.
- Don’t Overcrowd the Pan: Fry in batches to maintain oil temperature and crispiness.
- Use Fresh Breadcrumbs: Freshly ground or high-quality panko give the best texture.
- Drain Well: Place cutlets on paper towels after frying to remove excess oil and keep them crispy.
- Season Generously: Salt both the chicken and the breading mixture well for full flavor.
- Variations: Substitute gluten-free flour and breadcrumbs for a gluten-free option, add fresh herbs for extra aroma, include red pepper flakes for spice, or stuff cutlets with mozzarella or provolone for a cheesy twist.
- Baking Option: Bake cutlets at 425°F (220°C) for 20-25 minutes, flipping halfway, for a healthier alternative with crispy results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg