Italian Chicken Cutlets (Print Page)

Golden crispy cutlets with Italian herbs and Parmesan, ready in 30 minutes.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness

→ Breading Station

02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 2 tablespoons milk
05 - 1 cup Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - ½ teaspoon salt
10 - ½ teaspoon freshly ground black pepper

→ Frying and Serving

11 - ½ cup olive oil or vegetable oil
12 - Lemon wedges for serving

# Directions:

01 - Prepare three shallow bowls: place flour in the first bowl; whisk together eggs and milk in the second bowl; combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat chicken breasts dry with paper towels. Dredge each breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into breadcrumb mixture to coat evenly on both sides.
03 - Heat oil in a large skillet over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches, being careful not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to paper towels to drain.
05 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The crust stays impossibly crispy while the meat stays juicy, every single time
  • Everything comes together in about 30 minutes, even on busy weeknights
  • Leftovers transform into the best chicken sandwich you've ever had
02 -
  • Crowding the pan lowers the oil temperature and makes the crust soggy instead of crisp
  • Letting the breaded chicken rest for 10 minutes before frying helps the coating stay put
  • The internal temperature is the only reliable way to know the chicken is done
03 -
  • Ask your butcher to pound the chicken for you if you don't have a meat mallet
  • Season the chicken breasts with a little salt before dredging for better flavor throughout

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