Italian Chicken Cutlets
Crispy, golden, and juicy, these Italian Chicken Cutlets are breaded with seasoned Italian breadcrumbs and pan-fried to perfection. Serve them with pasta, salad, or in a sandwich for a delicious meal the whole family will love!
Ingredients
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk or water
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper to taste Salt and black pepper
- Olive oil or vegetable oil for frying Olive oil or vegetable oil
- Lemon wedges for serving Lemon wedges
- Fresh parsley optional for garnish Fresh parsley
Instructions
- Place chicken cutlets between plastic wrap or parchment and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs and milk or water, and one with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each chicken piece in flour, shaking off excess. Dip into the egg mixture, then coat fully in the breadcrumb mixture. Press gently to help the coating stick.
- Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot, add the cutlets (in batches if needed). Fry for 3–4 minutes per side, until golden brown and cooked through.
- Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
- Serve hot with lemon wedges and fresh parsley, if desired.
Nutrition
Serving: 1peopleCalories: 400kcalCarbohydrates: 25gProtein: 35gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 2gSugar: 3g
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