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Italian Chicken Cutlets
Sofia

Italian Chicken Cutlets

Italian Chicken Cutlets are thin, juicy chicken breasts coated in herbed breadcrumbs and Parmesan cheese, then pan-fried for a delicious, golden crust. Perfect for weeknight dinners, sandwiches, or topping salads.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded to ½ inch thick)
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or water
  • 1½ cups Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Olive oil for frying
  • Lemon wedges for serving

Method
 

Prepare Chicken:
  1. Place chicken between two sheets of plastic wrap and pound evenly to ½ inch thickness. Season both sides with salt and pepper.
Set Up Breading Station:
  1. Place flour in a shallow bowl.
  2. In a second bowl, whisk eggs with milk.
  3. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, and oregano.
Bread the Cutlets:
  1. Dredge each cutlet in flour, dip in the egg mixture, and then coat in the breadcrumb mixture. Press crumbs firmly onto the chicken to adhere well.
Pan-Fry:
  1. Heat about ¼-inch of olive oil in a large skillet over medium heat.
  2. Fry chicken in batches for 3–4 minutes per side, or until golden brown and cooked through (165°F / 74°C internal temperature). Transfer to a paper towel-lined plate to drain excess oil.
Serve:
  1. Serve hot with lemon wedges and a sprinkle of fresh parsley. Great with pasta, salad, or on a sandwich roll.

Notes

  • For a lighter version, bake the breaded cutlets at 425°F (220°C) for 20 minutes, flipping halfway.
  • Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer to keep crispy.
  • You can freeze breaded (uncooked) cutlets for quick future meals.