Description
This classic Chicken Cutlets recipe offers tender, pounded chicken breasts breaded with a savory Parmesan and breadcrumb mixture, then pan-fried to golden perfection. Perfect for a quick and satisfying Italian-American main course, these cutlets are crispy on the outside and juicy inside. Serve with lemon wedges and fresh parsley for a bright finish.
Ingredients
Scale
Chicken Cutlets
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 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
- Vegetable oil or olive oil (for frying)
For Serving (Optional)
- Lemon wedges
- Chopped parsley
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 Dredging Station: In three shallow bowls, arrange the coatings: put flour in the first bowl; whisk eggs with milk or water in the second; and mix breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in the third bowl.
- Coat the Chicken: Dredge each chicken cutlet in the flour, shaking off excess, then dip into the egg mixture, and lastly coat thoroughly with the breadcrumb mixture, pressing gently to make it stick.
- 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, ready for frying.
- Fry the Cutlets: Add the breaded cutlets to the skillet in batches, making sure not to overcrowd. Fry each side for 3–4 minutes until golden brown and cooked through.
- Drain Excess Oil: Transfer the cooked cutlets onto a paper towel-lined plate to absorb excess oil and maintain crispiness.
- Serve: Plate the chicken cutlets hot with optional lemon wedges and a sprinkle of chopped fresh parsley for added flavor and presentation.
Notes
- For a lighter alternative, bake the cutlets at 400°F (204°C) for 20–25 minutes, flipping halfway through.
- Use unseasoned breadcrumbs if preferred, and adjust the seasoning to your taste.
- Leftover cutlets make excellent sandwiches or can be sliced and added to salads.
