Italian Chicken Cutlets (Print Version)
Crispy Parmesan-crusted chicken with Italian herbs, ready in 30 minutes.
# What You Need:
→ 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
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
12 - Lemon wedges for serving
# How-To:
01 - Arrange three shallow bowls: place flour in the first; whisk eggs and milk in the second; combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in the third.
02 - Pat chicken breasts thoroughly dry. Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to coat evenly on all sides.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Add breaded cutlets in batches without overcrowding. Fry 3–4 minutes per side until deep golden brown and crispy. Internal temperature should reach 165°F. Transfer to paper towels to drain.
05 - Arrange cutlets on a platter and serve hot with fresh lemon wedges for squeezing over the top.
# Expert Advice:
01 -
- The crunch when you bite through that seasoned crust is exactly what comfort food should sound like
- Ready in under thirty minutes but tastes like something that took all Sunday afternoon
02 -
- Crowding the pan is how good cutlets go bad, so fry in batches and keep the finished ones warm in the oven
- Letting the breaded chicken rest for a few minutes before frying helps the coating set so it does not slide off in the oil
03 -
- Use a meat mallet to pound the chicken between sheets of plastic wrap for even thickness and less mess on your counter
- Substitute half the breadcrumbs with panko if you want extra crunch that stays crispy even after the chicken cools down