Italian Chicken Cutlets
Discover how to make this easy and Italian chicken cutlets that are perfectly crispy on the outside, and tender and juicy on the inside.
Ingredients
- 2 boneless skinless chicken breasts
- ¼ cup all purpose flour
- 1 egg
- ¼ cup parmesan cheese grated
- ½ cup plain breadcrumbs
- 1 cup oil for frying peanut, canola or sunflower oil
- 1 teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ½ teaspoon Salt and pepper to taste
Instructions
- Slice chicken breasts horizontally and place them between your cutting board and a sheet of cling wrap.
- Pound the chicken until it is approximately ¼'' thick using a meat mallet.
- In a shallow bowl, whisk the eggs with the salt, pepper and garlic powder.
- In another bowl, combine the breadcrumbs with Parmesan, flour, Italian seasoning, salt and pepper.
- Place one chicken breast into the egg mixture and coat on both sides. Now dip the chicken into the breading and make sure it is sticks to the chicken.
- Heat oil in a large pan on medium heat and place the chicken cutlets in, leaving a bit of space between each of them.
- Let the cutlets cook for 8-10 minutes, making sure you flip the chicken midway through the cooking time.
- Remove the cutlets from the pan and allow them to rest for a while before you serve them!
Notes
- Pound the chicken evenly so the cutlets cook at the same rate and stay tender.
- Don’t overcrowd the pan when frying. Cook in batches if needed so the cutlets get evenly golden and crispy.
- For the crispiest coating, let the breaded chicken rest for 5–10 minutes before cooking.
- The cutlets are best served immediately, but leftovers can be refrigerated for up to 3 days and reheated in an oven or air fryer to bring back their crispiness.
Nutrition
Serving: 2ServingsCalories: 1344kcalCarbohydrates: 35gProtein: 36gFat: 121gSaturated Fat: 12gPolyunsaturated Fat: 32gMonounsaturated Fat: 74gTrans Fat: 0.5gCholesterol: 163mgSodium: 1089mgPotassium: 498mgFiber: 4gSugar: 1gVitamin A: 267IUVitamin C: 7mgCalcium: 185mgIron: 4mg
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