Italian Chicken Cutlets

Chicken cutlet topped with slaw on a plate.

5 from 2 votes

These Italian chicken cutlets have a crispy, golden brown exterior and crave-worthy flavor. These take just 20 minutes, making them ideal for casual weeknight meals and special occasions.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: American

Servings:

Calories: 431kcal

Author: Abbey McDermott

Ingredients

2 large boneless skinless chicken breasts 6-8 ounces each
1 large egg
¼ cup breadcrumbs seasoned or plain
¼ cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika optional
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon Kosher salt
¼ teaspoon pepper
2 tablespoons butter
1 tablespoons grapeseed oil or avocado or good quality extra-virgin olive oil

Instructions

Place the chicken breasts in between two layers of parchment paper. Pound the chicken into an even ½-inch thickness using a meat mallet or rolling pin. (See notes).
2 large boneless skinless chicken breasts
In a shallow dish, whisk together the egg with a splash of water. Combine the breadcrumbs, Parmesan, seasonings, herbs, and salt and pepper in another shallow dish.
1 large egg, ¼ cup breadcrumbs, ¼ cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon Kosher salt, ¼ teaspoon pepper
Dip each chicken breast in the egg mixture, flipping to coat both sides. Then, transfer the chicken to the breadcrumb mixture, turning to coat both sides.
Preheat a non-stick skillet over medium heat. Add the butter and oil. The oil is hot enough when a breadcrumb dropped into it sizzles immediately. Add the chicken and cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes until golden brown and until the internal temperature reaches 165℉. Serve immediately.
1 tablespoons grapeseed oil, 2 tablespoons butter

Notes

Chicken: If the chicken breasts are extra thick, slice each horizontally through the middle to create two thinner pieces. Then, pound as necessary to achieve an even thickness. Cook the chicken in two batches.
Oil: Use an oil with a higher smoke point, such as grapeseed, avocado, or good-quality extra-virgin olive oil. Combine butter and oil for added flavor.
Large batches: To keep the fried chicken warm, transfer it to a sheet pan fitted with a wire rack and place it in the oven set to warm, around 170 to 200℉.
Storage: Cool the chicken completely and store it in an airtight container in the fridge for up to two days.
Freezing: For best results, freeze breaded, uncooked cutlets. Place the breaded chicken on a parchment-lined sheet pan and freeze until firm. Transfer it to an airtight freezer-safe container or bag and freeze for up to three months. Thaw overnight in the fridge and cook according to the recipe's directions.

Nutrition