Description
These Italian Chicken Cutlets boast irresistible flavors and simple prep, making them ideal for a quick dinner. Juicy chicken, crunchy coating, and a zesty finish will satisfy any food lover.
Ingredients
Scale
- 2 large chicken breasts sliced in half horizontally
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup flour
- 1.5 cups italian style bread crumbs
- 1/4 cup parmesan cheese grated
- 2 eggs
- 1 tbsp water
- 1/2 cup olive oil or neutral oil for pan frying
- fresh parsley minced
- lemon wedges
Instructions
- Combine salt, pepper, garlic powder, and paprika. Add half to the flour and set aside. Use the other half to season the chicken.
- Pound the chicken between sheets of plastic wrap or parchment paper to an even ¼-inch thickness. Season the chicken on all sides with half the seasoning mixture.
- Set up a breading station with flour and the remaining seasoning in one bowl, whisked eggs with water in another bowl, and a mixture of breadcrumbs and Parmesan in a third bowl.
- Dredge each chicken piece in flour, dip into the egg mixture, and then press into the breadcrumb mixture until fully coated.
- Heat oil in a large skillet over medium-high heat. Once shimmering, add chicken cutlets in batches and cook for 2–3 minutes per side until golden brown and cooked through (internal temp 165°F).
- Transfer to a wire rack lined pan to cool briefly. Finish with a squeeze of lemon, a sprinkle of flaky salt, and garnish with parsley if desired.
Notes
For extra flavor, let the chicken marinate in the seasoning for at least 30 minutes before cooking.
Ensure your oil is hot enough to get a crispy coating without burning.
Nutrition
- Serving Size: 1 cutlet
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg