Italian Chicken Cutlets (Printer-friendly)
Golden, crispy 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, beat eggs with milk in the second bowl, and mix breadcrumbs with Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat chicken breasts dry with paper towels. Dredge each breast in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing firmly to adhere the coating.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering, approximately 2-3 minutes.
04 - Add chicken cutlets in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Arrange cutlets on a serving platter and accompany with fresh lemon wedges.
# Expert Advice:
01 -
- These cutlets come together in about 30 minutes but taste like they took all afternoon, making them perfect for those evenings when you want something impressive but don't have the energy for a production
- The breading stays miraculously crispy and the chicken stays juicy, and the combination of Parmesan and Italian herbs creates that restaurant-quality flavor that makes people ask for seconds
02 -
- Crowding the pan drops the oil temperature dramatically, resulting in soggy, greasy cutlets instead of crisp ones
- The oil is ready when a small pinch of breadcrumbs sizzles immediately upon contact, but not so hot that it smokes
03 -
- Substituting half panko breadcrumbs makes these incredibly crispy and lighter than the traditional version
- Adding a tablespoon of fresh chopped parsley to the breadcrumb mixture brightens the whole dish and makes it look more vibrant