Italian Chicken Cutlets (Printable Version)
Crispy golden cutlets with Italian herbs and Parmesan, ready in 30 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
→ Breading
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - ½ teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ For Frying
11 - ½ cup olive oil or vegetable oil
12 - Lemon wedges for serving
# Directions:
01 - Set up three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat chicken breasts dry with paper towels. Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into breadcrumb mixture to coat evenly on both sides.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches without overcrowding the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to paper towels to drain.
05 - Arrange cutlets on a platter and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The combination of parmesan and Italian herbs creates that restaurant quality flavor you usually pay good money for
- These come together in thirty minutes flat but taste like they took all afternoon to perfect
02 -
- Crowding the pan drops the oil temperature and makes the breading soggy so work in batches if needed
- Letting the coated chicken rest for five minutes before frying helps the breading set so it wont slide off
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and creates the most even golden color
- Season each step with a pinch of salt so every layer has flavor instead of just the outside coating