Italian Chicken Cutlets (Printable)

Crispy, golden cutlets with Italian herbs and Parmesan. Ready in 30 minutes for a satisfying dinner.

# 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

→ For Frying and Serving

11 - ½ cup olive oil or vegetable oil
12 - Lemon wedges for serving

# How-To:

01 - Arrange three shallow bowls: place flour in the first bowl, whisk eggs with milk in the second bowl, and combine breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
02 - Pat chicken breasts thoroughly dry with paper towels. Dredge each breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into breadcrumb mixture to coat evenly on all sides.
03 - Pour oil into a large skillet and heat over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches, taking care not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and crispy. Verify doneness with an instant-read thermometer inserted into the thickest part reaching 165°F. Transfer to paper towels to drain.
05 - Arrange cutlets on a serving platter and accompany with fresh lemon wedges for squeezing over the top.

# Expert Tips:

01 -
  • The breading stays put bite after bite thanks to the three-step dredging method
  • You can have dinner on the table in 30 minutes flat
  • These cutlets are incredibly versatile, perfect for sandwiches or served alongside pasta
02 -
  • Crowding the pan drops the oil temperature and makes soggy cutlets, so work in batches if needed
  • Letting breaded cutlets sit for 10 minutes before frying helps the coating set and reduces falling off
  • The oil is ready when a small pinch of breadcrumbs sizzles immediately upon contact
03 -
  • Freeze leftover cutlets individually wrapped and reheat in a 375°F oven for 10 minutes to restore crispiness
  • For extra flavor, mix grated lemon zest into the breadcrumb coating

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