Description
Crispy and flavorful Chicken Cutlets made with boneless, skinless chicken breasts coated in a seasoned breadcrumb and Parmesan mixture, then pan-fried to golden perfection. This easy-to-follow recipe yields tender cutlets perfect for a quick weeknight dinner, served with fresh lemon wedges and parsley for a bright finish.
Ingredients
Chicken
- 2 Pounds chicken breasts (boneless, skinless)
- 1 Teaspoon salt (plus more to taste)
- ½ Teaspoon black pepper
Breading Station
- 1 Cup all-purpose flour
- 3 large eggs
- 2 Tablespoons water
- 2 Cups Italian-style breadcrumbs
- ¾ Cup freshly grated Parmesan cheese
- 1 Teaspoon garlic powder
- 1 Teaspoon dried parsley
- ½ Teaspoon dried oregano
For Frying & Garnish
- ½ to ¾ Cup olive oil (for frying)
- Fresh lemon wedges
- Fresh parsley (finely chopped)
Instructions
- Pound the chicken: Place the chicken breasts between two pieces of parchment paper or plastic wrap and pound them evenly to about ¼ inch thickness to ensure uniform cooking.
- Set up breading station: Prepare three shallow dishes — one with flour seasoned with 1 teaspoon salt and ½ teaspoon black pepper, second with whisked eggs and 2 tablespoons water, and third with Italian-style breadcrumbs mixed with Parmesan cheese, garlic powder, dried parsley, and oregano.
- Dredge the chicken: Coat each chicken cutlet in the seasoned flour, shaking off any excess flour for an even coating.
- Dip in egg wash: Immerse the floured cutlet into the egg mixture to moisten the surface thoroughly.
- Coat with breadcrumbs: Press the chicken firmly into the breadcrumb mixture ensuring a well-adhered, even crust for crispiness.
- Heat the oil: Warm ½ to ¾ cup olive oil in a large skillet over medium heat until shimmering, indicating it’s hot enough for frying.
- Fry the cutlets: Carefully place the breaded chicken cutlets in the skillet in batches without overcrowding, cooking each for 3 to 4 minutes per side until golden brown and fully cooked through.
- Drain excess oil: Transfer the cooked cutlets onto a paper towel-lined plate to absorb any excess grease.
- Let cool and garnish: Allow the cutlets to rest for about 5 minutes before serving, then garnish with fresh lemon wedges and finely chopped parsley to enhance the flavor.
Notes
- For best results, use a meat mallet or rolling pin to gently pound chicken evenly without tearing.
- Do not overcrowd the pan when frying; cook in batches to maintain the oil temperature and crispiness.
- Adjust seasoning in flour and breadcrumb mixtures according to personal taste.
- Use freshly grated Parmesan for richer flavor and better texture in the breading.
- Let cutlets rest after frying to keep them juicy and allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Frying
- Cuisine: Italian-American
