Print

Italian Chicken Cutlets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

Crispy and flavorful Italian Chicken Cutlets made with tender chicken breasts coated in seasoned Italian breadcrumbs and fried to golden perfection. This quick 30-minute recipe is perfect for a satisfying meal that serves 8.

Ingredients

Chicken and Seasonings

  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste

Breading

  • 2 eggs, whisked
  • Pinch of salt (for eggs)
  • 1 cup seasoned Italian breadcrumbs
  • 1/3 cup Parmigiano Reggiano, finely grated
  • 1½ tbsp fresh Italian parsley, finely chopped

Frying

  • 1-2 cups peanut oil (enough to fill pan ½-1 inch deep)

Instructions

  1. Prepare the chicken: Use a paper towel to remove any moisture from the chicken breasts. Cut each breast in half horizontally. Place chicken pieces between two sheets of parchment paper and pound them evenly to approximately ¼"-½" thickness using the flat side of a meat tenderizer.
  2. Season the chicken: Lightly season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder for balanced flavor.
  3. Prepare the egg wash: In a shallow medium-sized bowl, whisk the eggs with a pinch of salt until combined. Set aside for dipping.
  4. Prepare the breadcrumb mixture: In a separate shallow bowl, combine the seasoned Italian breadcrumbs, grated Parmigiano Reggiano, and chopped fresh Italian parsley. Toss gently to mix thoroughly.
  5. Coat the chicken in egg: Dip one piece of chicken at a time into the egg wash, coating both sides evenly. Allow excess egg to drip off before breading.
  6. Bread the chicken: Transfer the egg-coated chicken to the breadcrumb mixture, pressing firmly to coat both sides thoroughly. Repeat for all pieces.
  7. Heat the oil: Pour peanut oil into a large shallow frying pan to a depth of ½-1 inch and heat over medium-high. To test if hot, dip the tip of a wooden spoon into the oil; if small bubbles form, the oil is ready for frying.
  8. Fry the chicken: In batches if necessary to avoid overcrowding, add the breaded chicken cutlets to the hot oil. Fry each side for about 3 minutes or until golden brown and crispy.
  9. Drain and rest: Transfer cooked chicken cutlets to a wire rack. Sprinkle lightly with salt and allow to rest for a few minutes to maintain crispness.
  10. Serve and enjoy: Your Italian Chicken Cutlets are ready to be served hot for a delicious meal.

Notes

  • Use peanut oil for frying because it has a high smoke point and adds a neutral flavor.
  • Do not overcrowd the pan while frying to ensure even cooking and crispiness.
  • Pounding the chicken to uniform thickness helps them cook evenly and stay juicy.
  • Resting the chicken on a wire rack prevents sogginess by allowing excess oil to drain.
  • For a lower-fat version, you can bake the breaded cutlets at 400°F for 20-25 minutes, flipping halfway.

Find it online: https://recipefeastful.com/italian-chicken-cutlets-recipe/