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Italian Chicken Cutlets Recipe

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These crispy Italian Chicken Cutlets are golden, juicy, and packed with flavor. Thinly sliced chicken breasts are breaded with seasoned Italian breadcrumbs and pan-fried until perfectly crisp. Serve them with pasta, salad, or layered in a sandwich—this classic recipe is always a hit!

Ingredients

Scale

  • 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)

  • Salt and black pepper, to taste

  • 1/2 cup all-purpose flour

  • 2 large eggs

  • 1 tbsp milk or water

  • 1 cup Italian-style breadcrumbs

  • 1/2 cup grated parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • Olive oil or neutral oil, for frying

  • Lemon wedges and chopped parsley, for serving (optional)

Instructions

  1. Prep the Chicken:
    Place chicken cutlets between plastic wrap or parchment and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.

  2. Set Up Breading Station:
    Place flour in one shallow bowl. In a second bowl, beat eggs with milk or water. In a third bowl, mix breadcrumbs, parmesan, garlic powder, and oregano.

  3. Bread the Cutlets:
    Dredge each cutlet in flour (shake off excess), then dip into egg mixture, and coat thoroughly with breadcrumb mixture. Press gently to help the coating stick.

  4. Fry the Chicken:
    Heat 1/4 inch of oil in a large skillet over medium heat. When hot, add cutlets (in batches if needed). Cook for 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate.

  5. Serve:
    Garnish with fresh parsley and lemon wedges, and serve hot.

Notes

  • For extra crispiness, let breaded cutlets rest for 10 minutes before frying.

  • These reheat well in the oven or air fryer.

  • Serve with marinara and mozzarella for a Chicken Parmesan twist!

Find it online: https://ukfinda.com/italian-chicken-cutlets-recipe/