Chicken Cutlets

5 stars from 2 reviews

These breaded Chicken Cutlets make a scrumptious Italian dinner! Pan fried in just 15 minutes, they're packed with tons of flavor and crunch!

Author: Donna Elick

Servings:

Prep Time15

Cook Time15

Total Time30

Ingredients

For the Cutlets:

1 1/2 pounds boneless skinless chicken breasts pounded to ¼-inch thickness
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
3 cloves garlic finely minced (about 1 tablespoon)
2 cups Italian-seasoned panko breadcrumbs or unseasoned panko with 1 tablespoon Italian seasoning
1/2 to 1 cup extra virgin olive oil for frying
1/3 cup chopped fresh parsley for garnish

Instructions

Prepare the Chicken: Place one chicken breast between two sheets of plastic wrap. Pound to ¼-inch thickness using a flat meat mallet or rolling pin. Season both sides with salt and pepper. Repeat with remaining chicken.
Set Up a Dredging Station: Add the flour to one shallow bowl. In a second shallow bowl, whisk together the eggs, water, and minced garlic. In a third bowl, add the breadcrumbs.
Bread the Chicken: Dredge each chicken cutlet in flour, coating both sides. Dip into the egg mixture, then press firmly into the breadcrumbs to fully coat. Repeat for all cutlets.
Heat the Oil: Pour about ½ inch of olive oil into a large skillet and heat over medium-high until shimmering. A pinch of breadcrumbs should sizzle on contact.
Cook the Cutlets: Add chicken cutlets to the skillet, working in batches to avoid overcrowding. Fry for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F.
Drain and Garnish: Transfer cooked cutlets to a paper towel-lined plate. Sprinkle with chopped parsley. Serve hot.

Notes

Make-Ahead Tips: Bread the cutlets ahead and refrigerate for up to 4 hours before frying. Let sit at room temperature for 20 minutes before cooking.

Storage: Store leftover cutlets in an airtight container in the refrigerator for 3 to 4 days.

Freezing: Freeze breaded but uncooked cutlets in a single layer on a tray. Once frozen, transfer to a freezer bag and store for up to 2 months. Thaw in the fridge before frying.

Reheating: Reheat in a 350°F oven or air fryer until hot and crisp, about 10 minutes.

Customization Ideas: Add ¼ cup grated parmesan cheese to the breadcrumbs for extra flavor. Use unseasoned panko and mix in your own Italian seasoning for a personalized touch.

Nutrition