Name: Crispy Italian Chicken Cutlets Recipe
Prep time: 15 min
Cook time: PT-492263H2M36S
Total time: PT-492263H2M36S
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour; 2 large eggs; 1 cup Italian-style breadcrumbs; ½ cup grated Parmesan cheese; 1 tablespoon dried oregano; 1 tablespoon garlic powder; Salt and pepper, to taste; Olive oil, for frying; Fresh parsley, chopped (optional, for garnish)

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Introduction

Crispy Italian Chicken Cutlets are a flavorful and satisfying dish perfect for any night of the week. With a crunchy breadcrumb coating infused with Parmesan and herbs, these chicken cutlets deliver a delicious Italian-inspired meal that’s simple to make and sure to please the whole family.

The image shows three pieces of breaded and fried cutlets stacked on a white plate, each cutlet golden brown with a crispy texture and some small green herbs sprinkled on top. A sliced lemon is partially visible in the background, adding a bright yellow contrast. The food looks juicy and crunchy, placing the cutlets slightly tilted to show their thickness and crumbly coating. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably Italian-style)
½ cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon garlic powder
Salt and pepper, to taste
Olive oil, for frying
Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about ½ inch.
Step 2: Set up a breading station with three shallow dishes: flour in the first, whisked eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper in the third.
Step 3: Dredge each chicken breast first in the flour, shaking off excess. Then dip in the eggs, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to adhere.
Step 4: Heat enough olive oil in a large skillet over medium heat to cover the bottom of the pan.
Step 5: Once the oil is hot, carefully add the breaded chicken cutlets. Cook for about 4-5 minutes on each side until golden brown and cooked through.
Step 6: Remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Step 7: Garnish with fresh parsley if desired, and serve hot.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the breadcrumb mixture.
Use panko breadcrumbs for an even crunchier texture.
Try swapping oregano for fresh basil or thyme for a different herb profile.
Serve the cutlets with a squeeze of lemon juice for a bright finish.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or bake in a preheated oven at 350°F (175°C) for about 10 minutes to retain crispiness. Avoid microwaving as this may soften the coating.

How to Serve

The image shows a close-up of five golden brown fried cutlets stacked unevenly on a white plate. The cutlets have a crunchy, textured coating with small green herb bits sprinkled on top, adding a fresh look. Thin lemon wedges sit at the back edges of the plate, their bright yellow color contrasting with the crispiness of the cutlets. The background is a white marbled texture, highlighting the warm tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. Just make sure to pound them to an even thickness for consistent cooking.

Is it necessary to pound the chicken?

Pounding the chicken ensures even thickness, which helps the cutlets cook evenly and stay tender. It’s highly recommended for best results.