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Chicken Cutlet Recipe

platter of Italian chicken cutlets
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A classic Italian-American chicken cutlet recipe made with seasoned breadcrumbs, grated cheese, and pan-fried in olive oil for an extra crispy finish.

Ingredients

Scale

3 cups homemade or panko breadcrumbs

3 cloves garlic, finely minced

2 tablespoons fresh parsley, minced

1/2 tsp dried Italian seasoning (optional)

1 1/4 cups grated Pecorino Romano or Parmesan, divided

Kosher salt and black pepper, to taste

3 large eggs

1 tablespoon water

1 cup all-purpose flour

2 lbs boneless skinless chicken breasts, thinly sliced

Extra virgin olive oil, for frying

Instructions

  1. In a shallow bowl, combine breadcrumbs, garlic, parsley, Italian seasoning, and 3/4 cup cheese. Season with salt and pepper.
  2. In a second bowl, whisk eggs with remaining cheese, salt, pepper, and water.
  3. In a third bowl, mix flour with salt and pepper.
  4. Pound chicken slices to about 1/2-inch thickness using a mallet and season both sides.
  5. Bread the chicken in this order: flour, egg, breadcrumbs. Press well to coat.
  6. Heat oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown on both sides.
  7. Drain on a wire rack and serve hot with lemon wedges or your favorite sauce.

Notes

  • Let the breaded chicken rest 30 minutes before frying — helps that crispy shell stick.
  • Use a fork instead of tongs while breading and frying. Trust me.
  • If you’re baking instead of frying, spray with oil and bake at 425°F for 20–25 minutes.
  • Store leftovers in the fridge for up to 5 days or freeze up to 3 months.
  • Try with arugula salad or make a killer cutlet sandwich with provolone and roasted peppers.

Nutrition

Find it online: https://easyrecipeslist.com/chicken-cutlet-recipe/