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A plate of crispy, golden-brown Italian chicken cutlets garnished with fresh parsley and lemon wedges. The texture looks crunchy, and the cutlets are generously seasoned, embodying a classic Italian chicken cutlets recipe.
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5 from 8 votes

Italian Chicken Cutlets

Golden, crispy, flavourful, and ready in under 30 minutes. These Italian Chicken Cutlets are a testament to simple, delicious cooking.
Prep Time10 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: chicken cutlets, Chicken Cutlets Recipe, italian chicken cutlets, Italian Chicken Cutlets Recipe
Servings: 8 chicken cutlets
Author: Sammy Montgoms

Equipment

  • 1 frying pan
  • 1 wire rack

Ingredients

Chicken:

  • 4 chicken breasts bonesless, skinless
  • 1-2 cups peanut oil see notes below
  • salt
  • pepper
  • garlic powder
  • onion powder

Egg mixture:

  • 2 eggs whisked
  • pinch of salt

Breadcrumb mixture:

  • 1 cup seasoned Italian breadcrumbs
  • 1/3 cup parmigiano reggiano finely grated
  • 1½ tbsp fresh Italian parsley finely chopped

Instructions

  • Use a paper towel to delicately remove any moisture from the chicken breasts.
    Next, cut the chicken breasts in half horizontally.
    Place the chicken in-between 2 pieces of parchment paper and pound to approximately ¼"-½" thickness with the flat side of the meat tenderizer.
  • Lightly season your chicken breasts on both sides with salt, pepper, garlic powder and onion powder.
  • To a shallow medium size bowl add the eggs and a pinch of salt, and whisk to combine.
    Set aside until ready to use.
  • To a separate shallow medium size bowl add all of the breadcrumb ingredients and gently toss to combine.
  • Add one piece of chicken at a time to the egg mixture, coat on both sides and let the excess drip off.
  • Add the chicken to the breadcrumbs and firmly press down to coat the chicken on both sides.
    Repeat until all chicken has been coated.
  • To a large shallow frying pan, add the peanut oil and set to medium/high heat.
    Depending on the size of pan you use will determine how much oil you will need. Aim for the oil to be about ½-1" deep.
    Sammy's Tip: you'll know the oil is hot enough to fry if you add the tip of a wooden spoon into the oil and it begins to form small bubbles.
  • Add the chicken breasts to the hot oil, working in batches if you need.
    Be sure to not overcrowd the pan.
    Fry on each side for approximately 3 minutes, or until golden and crispy.
  • Transfer to a wire rack, finish with a sprinkle of salt and allow to rest for a couple minutes.
  • Enjoy!

Notes

  • The amount of oil you use will depend on the size of your pan. Aim for the oil to be about ½ to 1 inch deep. You want the cutlets to be partially submerged when frying.
  • The general rule is you want to use oils that have a high a high smoke point. For instance: peanut oil, canola oil, vegetable oil, or grapeseed oil will all work.

Nutrition

Calories: 457kcal | Carbohydrates: 11g | Protein: 29g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 414mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg
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