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Italian Chicken Cutlets

Italian Chicken Cutlets Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 chicken breast cutlets (about 1 lb / 450 g total), pounded to ¼‑inch thickness
  • ½ cup all‑purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup plain breadcrumbs
  • ¼ cup grated Parmesan cheese
  • Olive oil or vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for serving

Method
 

  1. Pound the cutlets to ¼‑inch thickness and season both sides with garlic powder, Italian seasoning, salt, and pepper.
  2. Set up three bowls: flour in the first, beaten eggs in the second, and the breadcrumbs mixed with Parmesan in the third.
  3. Dredge each cutlet in flour, then egg, then press into the breadcrumb mixture to coat evenly.
  4. Heat ¼ inch of oil in a large skillet over medium‑high. Fry cutlets in two batches, about 3 minutes per side, until deep golden and cooked through.
  5. Drain briefly on paper towels, then plate with a squeeze of lemon and a sprinkle of parsley.

Notes

Let the cutlets rest a short minute on paper towels or a rack so the crust sets. If you want them to stay hot while you fry the second batch, place them in a 200°F oven on a wire rack.