Italian Chicken Cutlets
Italian Chicken Cutlets has tender chicken breast, delicately seasoned with a blend of traditional Italian herbs and spices, is expertly breaded and pan-fried to golden perfection, resulting in a crispy yet succulent sensation with every bite. Served alongside a zesty marinara sauce and a sprinkle of freshly grated Parmesan cheese, these cutlets embody the essence of Italian comfort food.
Whether as a delightful main course or a delightful addition to a hearty sandwich, or for some chicken parmesan either way this recipe is sure to delight your senses and transport you to the heart of Italy.
What you’ll love Chicken Cutlets:
Ingredients for Italian Chicken Cutlets
Italian Chicken Cutlets Recipe
- Pound Chicken to 1″ thickness for even cooking.
- Place the chicken cutlets on a plate or cutting board and season both sides with salt and pepper.
- Set up your breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the Italian breadcrumbs, Parmesan cheese, and Italian seasoning.
- Dredge each chicken cutlet first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in the breadcrumb mixture, pressing lightly to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets (in batches if necessary to avoid overcrowding) and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the cutlets from the skillet and drain on paper towels.
- Serve the chicken cutlets warm, garnished with lemon wedges and fresh parsley if desired. Enjoy!
Tips & Tricks
- Chicken Temperature: To ensure that your chicken cutlets are cooked perfectly, the internal temperature should reach 165°F (74°C) when measured with a meat thermometer. This will ensure the chicken is safe to eat and not overcooked.
- Bread Crumb Options: If you don’t have Italian breadcrumbs on hand, you can use regular breadcrumbs or panko crumbs. Just add 1 teaspoon each of dried basil and dried oregano to mimic the flavor of Italian breadcrumbs.
- Parmesan Cheese: For the best flavor, use freshly grated Parmesan cheese rather than pre-grated varieties. The flavor is much more robust and will elevate your cutlets to a new level.
- Frying Oil: Choose an oil with a high smoke point for frying, such as vegetable oil, canola oil, or peanut oil. Olive oil is not recommended for this recipe as it has a lower smoke point and can burn easily.
- Serving Suggestions: These cutlets are versatile and can be served in many ways. Consider serving them alongside pasta or a green salad, or use them to make a hearty sandwich. They’re also delicious topped with a squeeze of fresh lemon juice for added brightness.
- Make sure the oil is hot before adding the cutlets to ensure a crispy crust.
- Don’t overcrowd the pan when frying the cutlets as this can lower the temperature of the oil and result in soggy cutlets.
- For an extra touch of flavor, consider adding some minced garlic or onion powder to the breadcrumb mixture.
FAQs about Chicken Cutlets
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Italian Chicken Cutlets
Yield:
4
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Italian Chicken Cutlets has tender chicken breast, delicately seasoned with a blend of traditional Italian herbs and spices, is expertly breaded and pan-fried to golden perfection, resulting in a crispy yet succulent sensation with every bite.
Ingredients
- 4 boneless skinless chicken breast cutlets
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Vegetable oil for frying
- Lemon wedges and fresh parsley for garnish (optional)
Instructions
- Pound Chicken into 1" thickness for even cooking
- Place the chicken cutlets on a plate or cutting board and season both sides with salt and pepper.
- Set up your breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the Italian breadcrumbs, Parmesan cheese, and Italian seasoning.
- Dredge each chicken cutlet first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in the breadcrumb mixture, pressing lightly to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets (in batches if necessary to avoid overcrowding) and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the cutlets from the skillet and drain on paper towels.
- Serve the chicken cutlets warm, garnished with lemon wedges and fresh parsley if desired. Enjoy!
Notes
- Make sure the oil is hot before adding the cutlets to ensure a crispy crust.
- Don't overcrowd the pan when frying the cutlets as this can lower the temperature of the oil and result in soggy cutlets.
- For an extra touch of flavor, consider adding some minced garlic or onion powder to the breadcrumb mixture.
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