Description
Italian Chicken Cutlets are thinly pounded chicken breasts coated in seasoned breadcrumbs and pan-fried until golden and crispy. A classic, versatile dish perfect for serving with pasta, salad, or on a sandwich.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil (for frying)
- Lemon wedges and fresh parsley for serving (optional)
Instructions
- Place chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs, Parmesan, garlic powder, salt, and pepper mixed together.
- Dredge each chicken cutlet first in flour, then in the egg mixture, and finally in the breadcrumb mixture, pressing to adhere.
- Heat olive oil in a large skillet over medium heat.
- Fry cutlets in batches for 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Serve hot with lemon wedges and a sprinkle of fresh parsley if desired.
Notes
- For extra crunch, use panko breadcrumbs mixed with Italian seasoning.
- Serve with marinara sauce and mozzarella for a quick Chicken Parm variation.
- Leftovers are great for sandwiches or wraps.
Nutrition
- Serving Size: 1 cutlet
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg