Description

These crispy, flavorful Italian Chicken Cutlets are a perfect meal for any occasion. Coated in a delicious blend of breadcrumbs, Parmesan, and Italian seasoning, these cutlets are pan-fried to golden perfection. Serve them with your favorite pasta, on a sandwich, or alongside a fresh salad for a satisfying dinner.

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

Olive oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Chicken:
Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound the chicken with a meat mallet until it is an even thickness, about ½ inch thick. Season both sides of the chicken with salt and pepper.
Set up the Breading Station:
In one shallow dish, place the flour. In another dish, whisk the eggs. In a third dish, combine the breadcrumbs, Parmesan, garlic powder, oregano, and basil.
Coat the Chicken:
Dredge each chicken breast first in the flour, then dip in the egg mixture, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Fry the Cutlets:
Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets in batches, frying for about 3-4 minutes per side or until golden brown and cooked through. Add more oil as needed between batches.

Serve:
Remove the chicken cutlets from the skillet and drain on a paper towel. Serve hot with your favorite sides or over a bed of pasta.

Notes

For an extra crispy coating, you can double coat the chicken by dipping it back in the egg and breadcrumb mixture after the first coating.

If you prefer, you can bake these cutlets at 400°F for about 20-25 minutes, flipping halfway through.