Italian Chicken Cutlets

This Italian chicken cutlets recipe calls for thinly sliced chicken breasts, breadcrumbs, eggs, and seasoning for a crispy, tender, and juicy fried chicken.

Author: Kelsey Smith

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 4 serving

Calories: 415 kcal per serving

Ingredients

2 - boneless, skinless chicken breasts
1 cup - breadcrumbs
¼ cup - parmesan cheese
1 tablespoon - fresh parsley or dried parsley
1 teaspoon - garlic powder
2 - eggs
¼ cup - olive oil
salt and pepper
lemon wedges

Instructions

Slice chicken breasts in half horizontally so you have two thin cutlets. Pound chicken evenly until it is about ¼-½ inch thick.
Combine bread crumbs, parmesan, parsley, and garlic powder in a shallow dish. Whisk eggs in a separate shallow dish.
Dredge chicken in the egg (letting the excess drip off). Evenly coat both sides. Coat evenly in breadcrumbs, pressing the chicken into the mixture for full coverage.
Heat oil in a large frying pan on medium-high until hot. Fry two chicken cutlets at a time on both sides for about 2–3 minutes each until golden and chicken reaches a minimum internal temperature of 165°F.
When cooked, place chicken on a paper towel-lined plate to absorb excess oil while chicken rests. Salt and pepper to taste. Serve with a lemon wedge.

Nutrition