Description
These Easy & Delicious Italian Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor thanks to a seasoned breadcrumb coating. Pan-fried to golden perfection, they’re a family favorite and perfect for weeknight dinners, sandwiches, or served alongside pasta. Simple, satisfying, and ready in under 30 minutes!
Ingredients
1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
1 cup Italian-style breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup all-purpose flour
2 large eggs
2 tbsp milk or water
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil (for frying)
Fresh lemon wedges and chopped parsley, for serving (optional)
Instructions
Prep the chicken:
Slice each chicken breast in half horizontally to create thin cutlets. If needed, pound gently with a meat mallet to an even 1/2-inch thickness.
Set up breading station:
In one shallow bowl, add flour.
In the second, whisk together eggs and milk.
In the third, mix breadcrumbs, parmesan, garlic powder, oregano, salt, and pepper.
Bread the cutlets:
Dredge each chicken cutlet in flour (shake off excess), then dip in egg mixture, and finally coat in the breadcrumb mixture. Press gently to help crumbs stick.
Cook the cutlets:
Heat olive oil in a large skillet over medium heat. Once hot, cook chicken in batches for 3–4 minutes per side or until golden brown and fully cooked (internal temp should reach 165°F).
Serve:
Transfer cutlets to a paper towel-lined plate to drain. Serve hot with lemon wedges and a sprinkle of parsley if desired.
Notes
Use panko breadcrumbs for extra crunch if preferred.
Leftovers are great for sandwiches or sliced over salads.
You can bake or air fry them at 400°F for 18–20 minutes if you want a lighter version.