Description
This Easy & Delicious Italian Chicken Cutlets recipe features thin, crispy, golden-brown chicken breasts seasoned with Italian herbs and breadcrumbs. Perfect for serving with pasta, salad, or as a sandwich filling.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts (butterflied and pounded thin)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/3 cup olive oil (for frying)
- Lemon wedges and fresh parsley for serving (optional)
Instructions
- Prepare a breading station: Place flour in one bowl. In another bowl, beat the eggs with water. In a third bowl, mix breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Lightly season the chicken cutlets with salt and pepper. Dredge each piece first in flour, then dip in egg, and finally coat in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Fry chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
- Serve hot with lemon wedges and a sprinkle of fresh parsley, if desired.
Notes
- Pound chicken evenly for consistent cooking.
- Use panko for extra crunch or gluten-free breadcrumbs if needed.
- These cutlets are great for meal prep and can be reheated in the oven.
- Serve over spaghetti marinara or in a sandwich for variation.
Nutrition
- Serving Size: 1 cutlet
- Calories: 380
- Sugar: 1g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg