Description
This Chicken Cutlets Recipe offers a crispy, golden-brown breaded chicken perfect for an easy and satisfying meal. Tender chicken breasts are pounded thin, coated in seasoned breadcrumbs with Parmesan cheese, and pan-fried to perfection. Serve with lemon wedges and fresh parsley for a delicious Italian-American classic that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
Breading Station
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 1/2 cups seasoned breadcrumbs or panko
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying and Serving
- Vegetable oil or olive oil (for frying)
- Lemon wedges (optional, for serving)
- Chopped parsley (optional, for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin to ensure even cooking.
- Set up Breading Station: In three shallow bowls, arrange the dredging process: put the flour in the first bowl; whisk eggs with milk in the second bowl; and in the third bowl, combine seasoned breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
- Coat the Chicken: Dredge each chicken cutlet first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to help the coating adhere.
- Heat the Oil: Pour about 1/4 inch of vegetable or olive oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry the Cutlets: Carefully add the breaded cutlets in batches to avoid overcrowding. Fry each side for 3 to 4 minutes until golden brown and cooked through, ensuring an internal temperature reaches 165°F (74°C).
- Drain Excess Oil: Transfer the cooked cutlets onto a paper towel-lined plate to absorb excess oil and keep the crust crisp.
- Serve: Serve the hot cutlets with lemon wedges and a sprinkle of fresh chopped parsley if desired for added freshness and flavor.
Notes
- For a lighter version, bake the cutlets at 400°F (200°C) for 20–25 minutes, flipping halfway through instead of frying.
- Use unseasoned breadcrumbs if you prefer to control the seasoning level, and adjust the spices to your taste.
- Leftover cutlets work great as sandwich fillings or can be sliced atop salads for a hearty meal.
