Italian Chicken Cutlets (Printable View)

Golden crispy chicken cutlets with Italian herbs and Parmesan, ready in 30 minutes for an easy dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness

→ Breading Station

02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
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

→ Frying and Serving

11 - ½ cup olive oil or vegetable oil for frying
12 - Lemon wedges for serving

# How to Make It:

01 - Prepare three shallow bowls: place flour in the first bowl; whisk eggs and milk in the second bowl; combine breadcrumbs, 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, 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 crispy. The internal temperature should reach 165°F when a meat thermometer is inserted into the thickest part.
05 - Transfer cooked cutlets to paper towel-lined plates to drain excess oil. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The breading stays impossibly crispy even after the chicken has rested
  • These come together in under thirty minutes but taste like they took all day
  • Leftovers make the most incredible sandwiches you'll ever eat
02 -
  • Crowding the pan drops the oil temperature and makes the breading soggy instead of crispy
  • Let the cutlets rest on a wire rack instead of paper towels if you want to maintain maximum crunch
  • The oil should bubble enthusiastically when you add the chicken but never violently splatter
03 -
  • Use a meat mallet or heavy skillet to pound the chicken to even thickness
  • Let the coated cutlets sit for ten minutes before frying for better adhesion

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