Crispy Golden Italian Chicken Cutlets (Printable)
Crispy golden cutlets with Italian herbs and Parmesan. Ready in 30 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - ½ teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ Frying and Serving
11 - ½ cup olive oil or vegetable oil
12 - Lemon wedges for serving
# How To Cook:
01 - Prepare three shallow bowls: place flour in the first bowl; whisk eggs and milk in the second bowl; combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat chicken breasts dry with paper towels. Dredge each breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then coat thoroughly with breadcrumb mixture, pressing firmly to adhere.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches without overcrowding the pan. Fry for 3–4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to paper towels to drain.
05 - Arrange cutlets on a serving platter and accompany with fresh lemon wedges.
# Expert Tips:
01 -
- You probably have everything in your pantry right now
- They cook in under 10 minutes but taste like you spent forever
- The leftovers are honestly better than most restaurant sandwiches
02 -
- Crowding the pan makes the oil temperature drop and you end up with soggy greasy cutlets
- Let the cutlets rest on paper towels for at least a minute so the crust sets up
- 165F internal temp is important but also cut into the thickest piece to check the juices run clear
03 -
- Pat the chicken extremely dry before the flour step
- Press the crumbs on firmly and dont shake off excess
- Serve with lemon wedges and let everyone squeeze their own