Description
These crispy Italian Chicken Cutlets are golden, juicy, and packed with flavor. Thinly sliced chicken breasts are breaded with seasoned Italian-style breadcrumbs and pan-fried until perfectly crisp. Serve them alongside pasta, a fresh salad, or layer them in a sandwich — this classic recipe is always a crowd-pleaser!
Ingredients
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2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
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Salt and black pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs
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1 tbsp milk or water
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1 cup Italian-style breadcrumbs
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1/2 cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp dried oregano
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Olive oil or neutral oil, for frying
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Lemon wedges and chopped parsley, for serving (optional)
Instructions
Place chicken cutlets between plastic wrap or parchment paper and gently pound them to an even thickness (about 1/2 inch). Season both sides with salt and black pepper.
Place flour in one shallow bowl. In a second bowl, beat eggs with milk or water. In a third bowl, combine Italian-style breadcrumbs, Parmesan cheese, garlic powder, and dried oregano.
Dredge each cutlet in the flour, shaking off any excess. Then dip it into the egg mixture. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to help the coating stick.
Heat about 1/4 inch of oil in a large skillet over medium heat. When hot, add the cutlets (cook in batches if necessary). Fry each side for 3–4 minutes, or until golden brown and cooked through. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
Garnish with chopped fresh parsley and lemon wedges. Serve hot.
Notes
For extra crispiness, let breaded cutlets rest for 10 minutes before frying. These cutlets reheat well in the oven or air fryer. For a Chicken Parmesan twist, serve with marinara sauce and melted mozzarella cheese on top.