chicken cutlet recipe

My Chicken Cutlet recipe creates a scrumptious Italian dinner! In just 15 minutes, you can be enjoying the perfect breaded chicken cutlets!

Italian Chicken Cutlet Recipe

chicken breasts (see Notes)

sea salt

black pepper

all-purpose flour

eggs

garlic (finely minced)

water

Italian-seasoned panko breadcrumbs (or unseasoned panko)

extra virgin olive oil (see Notes)

parsley

Lay a piece of plastic wrap on a cutting board and place one chicken breast on top. Place another piece of plastic wrap over the chicken.

Using a flat meat mallet or rolling pin, pound the breast down to about ¼-inch thick. Sprinkle salt and pepper on both sides of the breast. Repeat for remaining breasts.

Prepare a dredging station by setting out three shallow bowls, cake pans, or rimmed plates.  Add the flour to one bowl.  Add eggs, minced garlic, and water to a second bowl; use a fork to combine the ingredients.  Add the breadcrumbs to the third bowl.

Bread each piece of chicken by dipping it into the flour, coating on both sides.  Next dip the chicken into the egg mixture and finally, into the breadcrumbs.  Press the chicken down into the breadcrumbs to ensure it is really well coated.

In a large skillet over medium high heat, add oil about ½” thick.  When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.

Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp).

Remove cooked chicken cutlets and set on paper towels to drain.  Serve with a sprinkle of freshly chopped parsley.

Fry chicken cutlets up in a skillet with panko and parmesan for a crispy entree that goes with everything.

Chicken Cutlets

chicken cutlets (or 2 x 8 ounces chicken breasts)

bread crumbs

Parmesan cheese

garlic powder

salt and pepper

vegetable oil

If using chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 4 thinner cutlets.

Pound the chicken to ¼ inch thickness.

Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.

Whisk the egg in a separate bowl. Dip chicken in egg and then in the crumb mixture, pressing to adhere.

Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

I made this chicken cutlet recipe with the honey mustard sauce …. Both were delicious! I didn’t change a thing except to grate a little parm directly onto the chicken, rather than into the panko only. I used whole wheat panko for a little extra nutrition. 

I will definitely make this again. I’ve since used the honey mustard sauce as salad dressing and a dip with veggies. I think this recipe lends itself to all sorts of changes. Italian seasonings with tomato sauce or Tex mex seasoning with guacamole or salsa etc….love it! Thank you!!

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Italian Chicken Cutlet Recipe

Chicken Cutlets

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