Description
Discover how to make crispy, tender Italian Chicken Cutlets with this easy step-by-step recipe. Combining a golden, crunchy breadcrumb crust with juicy, flavorful chicken, this classic Italian dish is perfect for quick dinners, family meals, and versatile serving options. Whether fried or baked, it’s a delicious and satisfying meal that everyone will love.
Ingredients
Scale
Chicken Preparation
- 2 large chicken breasts, thinly sliced or pounded to about 1/4-inch thickness
Breading Station
- 1 cup all-purpose flour, lightly seasoned with salt and pepper
- 2 large eggs, beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For Cooking
- 1/2 cup olive oil or vegetable oil, for frying
For Garnish (optional)
- Fresh parsley, chopped
- Lemon wedges (for squeezing)
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken breasts. Slice each breast horizontally or pound them to approximately a quarter-inch thickness to ensure quick, even cooking and tender results.
- Set Up Your Breading Station: Arrange three shallow dishes: one with the seasoned flour, another with beaten eggs, and a third with a mixture of Italian seasoned breadcrumbs and grated Parmesan cheese. This setup will help you achieve a crunchy, flavorful crust.
- Bread the Chicken: Coat each chicken cutlet first in the flour, shaking off any excess. Dip into the beaten eggs, allowing excess to drip off. Press firmly into the breadcrumb and Parmesan mixture until fully covered. This triple-coating locks in moisture and adds a satisfying crunch.
- Cook to Perfection (Frying Method): Heat a generous layer of olive or vegetable oil in a large skillet over medium-high heat. Fry each cutlet for 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature and crispiness. Drain cooked cutlets briefly on paper towels.
- Alternatively, Oven-Baked Version: Preheat oven to 400°F (200°C). Place breaded cutlets on a greased baking sheet. Bake for about 20 minutes or until golden and crispy, flipping halfway through for even cooking.
- Serve Warm and Garnished: Sprinkle chopped fresh parsley over the cutlets for a pop of color and freshness. Optionally squeeze lemon juice on top right before serving. Enjoy immediately to maintain the crispy texture and juicy interior.
Notes
- Pound chicken evenly for uniform cooking and juiciness.
- Season each layer (flour, egg, breadcrumbs) with salt and pepper for enhanced flavor.
- Use fresh or high-quality Italian seasoned breadcrumbs for a crunchier coating.
- Maintain medium-high heat while frying to avoid burning or undercooking the chicken.
- Fry in batches if necessary to prevent overcrowding and keep oil temperature consistent.
- Store leftover cutlets in an airtight container in the fridge for up to 3 days, using parchment paper between layers.
- Freeze cooled cutlets wrapped individually for up to 2 months and reheat in the oven to retain crispiness.
- Avoid microwaving reheated cutlets to prevent soggy crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying or Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet (approx. 150g)
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: Italian chicken cutlets, crispy chicken, breaded chicken, easy Italian recipe, quick chicken dinner, homemade cutlets, Italian appetizer