Chicken Cutlets
These breaded Chicken Cutlets make a scrumptious Italian dinner! Pan fried in just 15 minutes, they're packed with tons of flavor and crunch!
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. 1 1/2 pounds boneless skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Repeat with remaining chicken.
- Set Up a Dredging Station: Add 1/2 cup all-purpose flour to one shallow bowl. In a second shallow bowl, whisk together 2 large eggs, 2 tablespoons water, and 3 cloves garlic. In a third bowl, add 2 cups Italian-seasoned panko 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 1/2 to 1 cup extra virgin 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 c1/3 cup chopped fresh 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
Serving: 1 | Calories: 408cal | Carbohydrates: 35g | Protein: 45g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 191mg | Sodium: 1033mg | Sugar: 2g | Fiber: 2g | Calcium: 91mg | Iron: 4mg