Description
Crispy on the outside, juicy on the inside, these Italian Chicken Cutlets made with thinly sliced chicken breast are a quick and flavorful dish perfect for weeknight dinners. Coated in a savory blend of Parmesan and seasoned breadcrumbs, then pan-fried to golden perfection, this recipe is a family favorite that pairs well with pasta, salad, or roasted vegetables.
Ingredients
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4 thinly sliced chicken breasts (chicken cutlets)
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1 cup Italian-style breadcrumbs
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½ cup grated Parmesan cheese
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2 large eggs
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½ cup all-purpose flour
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½ tsp salt
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½ tsp ground black pepper
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½ tsp garlic powder
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½ tsp dried oregano
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¼ cup olive oil (for frying)
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Lemon wedges (optional, for serving)
Instructions
1️⃣ Prepare the Chicken
• Pat chicken cutlets dry with paper towels.
• Lightly season both sides with salt and pepper.
2️⃣ Set Up the Breading Station
• In one bowl, place flour mixed with garlic powder and oregano.
• In a second bowl, beat the eggs.
• In a third bowl, combine breadcrumbs and Parmesan cheese.
3️⃣ Bread the Cutlets
• Dredge each chicken cutlet in the flour mixture, shaking off excess.
• Dip into the beaten eggs, coating completely.
• Press into the breadcrumb-Parmesan mix, ensuring an even coating.
4️⃣ Fry the Chicken Cutlets
• Heat olive oil in a large skillet over medium-high heat.
• Fry 2 cutlets at a time for 2–3 minutes per side, or until golden brown and cooked through (165°F internal temp).
• Transfer to a paper towel-lined plate to drain excess oil.
5️⃣ Serve
• Serve immediately with lemon wedges, over pasta, salad, or on sandwiches.
Notes
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For an extra crispy crust, chill the breaded cutlets in the fridge for 15–20 minutes before frying.
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Avoid overcrowding the skillet to maintain crispiness—cook in batches if needed.
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To make it healthier, try baking or air frying the cutlets at 400°F for 15–20 minutes, flipping halfway.
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Great for meal prep: cooked cutlets can be stored in the fridge for 3–4 days and reheated in the oven.
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Use panko breadcrumbs if you prefer a crunchier texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Main Course
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 580mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: thinly sliced chicken breast, chicken cutlets, Italian chicken recipe, pan fried chicken, easy lunch, crispy chicken breast, high protein meal, family chicken recipe