Print

Chicken Cutlet Recipe

Crispy Italian chicken cutlet with salad on ceramic plate
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This crispy Italian-American chicken cutlet recipe is seasoned to perfection in every layer. Pan-fried in olive oil for rich flavor, it's a homey dish that can be served with sauces, in sandwiches, or simply with lemon and sea salt.

Ingredients

Scale

3 cups homemade breadcrumbs or Panko

3 cloves garlic, finely minced or grated

2 tbsp fresh flat-leaf parsley, minced

½ tsp Italian seasoning (optional)

1¼ cup finely grated Pecorino Romano or Parmesan (divided)

Kosher salt and black pepper, to taste

3 large eggs

1 cup all-purpose flour

2 lbs boneless, skinless chicken breasts, thinly sliced

Extra virgin olive oil, for frying

Instructions

  1. Mix breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup of cheese in a bowl. Season with salt and pepper.
  2. In a separate bowl, whisk eggs with ½ cup cheese, salt, pepper, and 1 tbsp water.
  3. In a third bowl or plate, add flour and season with salt and pepper.
  4. Pound chicken to about ½-inch thick if not already thin. Season each piece on both sides.
  5. Set up a breading station: chicken → flour → egg → breadcrumbs → plate.
  6. Dredge each piece of chicken in flour, then dip in egg, then press into breadcrumbs. Let sit 30 mins.
  7. Heat olive oil in a large skillet over medium-high heat.
  8. Fry chicken 1-3 at a time (don’t crowd the pan), flipping once until golden on both sides.
  9. Let drain on wire rack. Serve hot or keep warm in a 250°F oven.

Notes

  • I use one hand for dry stuff (flour/breadcrumbs) and one for wet (egg/chicken) to avoid breaded fingers.
  • Store leftovers in the fridge for up to 5 days, or freeze up to 3 months.
  • Try different breadcrumb flavors or serve with various sauces for a twist!

Nutrition

Find it online: https://rsyep.com/chicken-cutlet-recipe/