Description
These Italian chicken cutlets are crispy, juicy, and packed with flavor. Perfect for a quick weeknight dinner or meal prep, they’re coated in seasoned breadcrumbs and pan-fried to golden perfection. Serve them with a side of pasta, salad, or in a sandwich!
Ingredients
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4 boneless, skinless chicken breasts (thinly sliced or pounded thin)
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1 cup Italian-style breadcrumbs
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1/2 cup grated Parmesan cheese
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2 large eggs
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1/2 cup all-purpose flour
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1 tsp garlic powder
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1 tsp dried oregano
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1 tsp salt
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1/2 tsp black pepper
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1/4 cup olive oil (for frying)
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Lemon wedges (for serving, optional)
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Fresh parsley (chopped, for garnish, optional)
Instructions
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Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4 inch thickness if needed.
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In a shallow bowl, whisk the eggs. In a second bowl, place the flour. In a third bowl, mix the breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
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Dredge each piece of chicken in flour, then dip in the egg, and finally coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken so they stick well.
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Heat olive oil in a large skillet over medium heat.
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Fry the cutlets for 3–4 minutes on each side or until golden brown and cooked through.
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Transfer to a paper towel-lined plate to drain any excess oil.
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Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
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You can use pre-cut thin chicken cutlets to save time.
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For extra crispiness, let the breaded chicken rest for 10 minutes before frying.
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These cutlets freeze well—cool completely, then store in an airtight container.