Italian Chicken Cutlets (Printable)
Golden crispy cutlets with Italian herbs and Parmesan, ready in 30 minutes
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
→ Breading
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
→ For Frying
11 - ½ cup olive oil or vegetable oil
12 - Lemon wedges, for serving
# How-To Steps:
01 - Set up three shallow bowls: place flour in the first; beat eggs with milk in the second; mix breadcrumbs with Parmesan, oregano, garlic powder, salt, and pepper in the third.
02 - Pat chicken breasts dry with paper towels. Dredge each piece in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to coat evenly on both sides.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches, avoiding overcrowding. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
05 - Arrange cutlets on a serving platter and accompany with fresh lemon wedges.
# Expert Tips:
01 -
- The crispy Parmesan browning creates this irresistible crunch that makes everyone reach for seconds
- These cutlets transform any ordinary Tuesday into something that feels like a special occasion
02 -
- Crowding the pan drops the oil temperature and makes your cutlets soggy instead of crispy
- Letting the breaded chicken sit on a wire rack for 10 minutes before frying helps the coating set and stay attached
03 -
- Substitute half the breadcrumbs with panko for extra crunch
- Let the pounded chicken rest at room temperature for 15 minutes before breading for more even cooking