Description
Italian Chicken Cutlets are crispy, golden, and easy to prepare. Perfect for quick dinners, sandwiches, or topped with sauce for chicken parm. Make them tonight and enjoy a family favorite!
Ingredients
Olive oil (enough to fill pan 1-inch high)
1 lb (454g) chicken cutlets, thinly sliced
½ cup (65g) all-purpose flour
1½ tsp kosher salt, divided
½ tsp black pepper, divided
3 large eggs, beaten
1 cup (100g) Italian seasoned breadcrumbs
3 Tbsp chopped flat-leaf parsley
¼ cup (23g) grated Pecorino Romano
1 lemon, cut into wedges
Instructions
- Prepare three shallow dishes:
- Dish 1: Combine flour, ¾ tsp salt, and ¼ tsp pepper.
- Dish 2: Beat eggs.
- Dish 3: Mix breadcrumbs, parsley, Pecorino, remaining salt (¾ tsp), and pepper (¼ tsp).
- Dredge each cutlet in flour, shaking off excess.
- Dip into beaten eggs, letting extra drip off.
- Coat both sides in breadcrumb mixture, then lay on a parchment⁒lined baking sheet.
- Pour olive oil into a heavy skillet to a 1⁓inch depth and heat to 360 °F.
- Fry cutlets 3–4 minutes per side in batches—don’t crowd the pan.
- Place the cooked cutlets on a wire rack or a plate lined with paper towels to allow any excess oil to drain off.
- Serve with lemon wedges and, optionally, arugula salad, in sandwiches, or channeled into chicken parm.
Notes
Use ultra-thin cutlets or pound to ½-inch thickness.
Adjust egg, flour, and breadcrumbs as needed.
Breaded cutlets can be prepped and refrigerated for 24 hours before cooking.
Store cooked cutlets for up to 3 days; reheat at 325°F for 12–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 837
- Sugar: 3.1g
- Carbohydrates: 47.2g
- Protein: 46.6g