Description
These Italian Chicken Cutlets are crispy, flavorful, and perfect for a quick and delicious dinner. Pounded chicken breasts are coated in a savory breadcrumb mixture and fried until golden brown. Serve with lemon wedges and fresh parsley for a burst of freshness.
Ingredients
Scale
Chicken Cutlets:
- 4 boneless skinless chicken breasts (pounded to ½-inch thickness)
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying:
- ½ cup olive oil
Optional for Serving:
- lemon wedges and fresh parsley
Instructions
- Prepare the Breading: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast first in the flour, then dip in the egg mixture, and finally coat in the breadcrumb mixture, pressing gently to help the coating stick.
- Fry the Cutlets: Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through.
- Serve: Drain on a paper towel-lined plate. Serve warm with lemon wedges and parsley if desired.
Notes
- These cutlets are versatile and great for sandwiches, salads, or paired with pasta.
- To achieve extra crispiness, chill the breaded cutlets for 20 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg
