Coated in herbs, cheese and breadcrumbs then pan fried, Italian Chicken Cutlets are delectably crispy on the outside and juicy within. With robust Italian flavors and a mouthwatering aroma, they strike a perfect balance between elegance and ease. A main course that's equally suited for a special occasion meal or dinner on a busy weeknight.
You'll need about 40 minutes to prepare this quick and easy recipe for crispy chicken cutlets. You can prepare them up to 2 days in advance and refrigerate until you're ready to cook. And if you end up with leftovers, lucky you! They also reheat beautifully in a skillet.
You can fry chicken cutlets in either high heat vegetable oil or olive oil. Just note that olive oil has a lower smoke point and is more likely to burn, so you need to keep a close eye on them as they cook and adjust the heat as needed.
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Dredging the cutlets first in flour and then egg before the breading mixture helps the coating to adhere. Pressing the final coating firmly into the cutlets also helps.
Chicken cutlets are chicken breast halves that often been sliced in half horizontally then pounded thin with a meat mallet or rolling pin.
To make thin chicken cutlets, pound boneless chicken breasts with a meat mallet, rolling pin or even a heavy skillet. For extra thin cutlets, carefully cut chicken breasts in half with a sharp knife horizontally before pounding.
Crispy Italian Chicken Cutlets Recipe
Typically burned chicken cutlets happen when the skillet is too hot. It's important to keep a close eye on the cutlets as they cook, and to use your nose, eyes and ears to tell you if they're cooking too quickly and reduce the heat accordingly. To check for doneness before flipping, carefully lift an edge with a fork or thin spatula.
Italian Chicken Cutlets are wonderful on their own as a main course, but that's not the only way to enjoy them. Why not make a chicken cutlet sandwich by stacking a warm cutlet on a crusty roll with your favorite sandwich toppings? Or arrange sliced cutlets over a tossed green salad to make it a meal.
To get started, preheat your oven to 200˚F to keep cooked cutlets warm on a baking sheet with an oven safe rack inside while you pan fry the rest. Pound chicken breasts inside a plastic zip-top bag (or layers of plastic wrap) on a work surface to ½-inch thickness and season both sides with salt and pepper. (Choices for pounding below.)
Easy Italian Chicken Cutlets
Bread each cutlet in flour, then beaten egg, then breadcrumb mixture (each breading element in a separate shallow bowl) and transfer to a clean plate or platter.
In a large non-stick skillet, cook 2 of the 4 chicken cutlets in 1 tablespoon of the butter and 3 tablespoons of the vegetable oil until golden brown and cooked through; transfer to prepared baking sheet in warm oven and repeat with remaining cutlets.Divide chicken breasts among 4 dinner plates and finish with kosher salt and fresh parsley. Serve hot with lemon wedges if desired.
Calories: 570 kcal Carbohydrates: 28 g Protein: 37 g Fat: 35 g Saturated Fat: 23 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 193 mg Sodium: 599 mg Potassium: 577 mg Fiber: 2 g Sugar: 2 g Vitamin A: 489 IU Vitamin C: 16 mg Calcium: 244 mg Iron: 3 mg
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Tried this recipe? I'd love to see it! Tag me on Instagram at @ or leave me a comment and rating below.This recipe for Crispy Italian Breaded Chicken Cutlets is the best you'll ever have! Thin slices of chicken breast are breaded with a homemade seasoned breadcrumb mixture then pan fried in extra virgin olive oil to get super crispy and flavorful.
Here in New Jersey, Italian breaded chicken cutlets are a staple. We put them on sandwiches, smother them in mozzarella and tomato sauce for chicken parm, serve them with a lemony arugula salad for Chicken Milanese, and I personally like to eat them cold, straight out of the refrigerator, with my hands.
It helps to let the breaded chicken cutlets rest in the refrigerator for about 30 minutes before frying. This helps the breading adhere to the chicken and form a crust.
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If the oil isn't hot enough, the breadcrumbs will absorb the oil and turn soggy, resulting in chicken cutlets that are more greasy than they are crispy. Make sure the oil has plenty of time to heat up before placing the chicken cutlets in the pan. It should look shimmery.Ho
The best way to keep the chicken crispy is to set a rack on top of a sheet pan and allow the cutlets to drain on that rather than paper towels. You can keep them in a 250 degree F oven for up to an hour before serving to keep them hot and crispy.
Yes. A lot of people prefer to fry in a neutral oil like vegetable or canola oil because they have a higher smoke point, but I find they have a much better flavor when fried in olive oil. If you're not comfortable frying in all olive oil, try a 50-50 mixture of olive oil and vegetable oil instead.
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This recipe for Italian breaded Chicken Cutlets is the BEST you'll ever have! There a few key secrets to getting that crispy outer coating just right. Turn them into chicken parm, or my favorite, chicken Milanese!Italian chicken cutlets are a classic Italian favorite. Adults and children will love these tasty cutlets that are excellent with a salad - like this refreshing Mediterranean Cucumber Salad or a warm veggie side like these Roasted Brussels Sprouts and Carrots.
Quite inexpensive, this chicken cutlet recipe is so versatile you'll want to be making them all the time. Once fried, slice thinly and top a salad for a quick lunch. Or pop into a sandwich with a dollop of nut free pesto and a few slices of roasted peppers. YUM!
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The success of this chicken cutlet recipe relies on thin cutlets and learning to cut chicken breast into cutlets is essential but easy. You'll need a sharp knife, patience and practice. Just hold the chicken breast flat with the palm of your hand and with the other hand slice through the middle.
Pounding the chicken between two sheets of plastic means less mess and splatters. I like to use a plastic bag which I've slit open.
Don't be overzealous when pounding or the meat will tear. This will still be delicious but just not as pretty. What you are looking for is the same thickness so that the Italian chicken cutlets cook evenly.
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I prefer to use olive oil to fry chicken cutlets. However, sunflower or grapeseed oil are good alternative. Adding a tablespoon of butter to the oil for frying is also delicious.
Yes, these can be baked but the result will be slightly different. To bake, heat a baking sheet covered with non stick paper in the oven. Then place the chicken cutlets onto the hot baking sheet and bake for 15 minutes at 350ºF/180ºC flipping the cutlets over halfway
Yes! Prepare up to and including step 6. Then cover well with plastic wrap and refrigerate for up to a day. Or freeze for longer storage. TOP TIP: separate layers of uncooked chicken cutlets with plastic before freezing for up to 3 months.
Crispy Italian Breaded Chicken Cutlets
Excellent with crispy roast potatoes and a Greek couscous salad. Or stuffed into chewy Focaccia Genovese. Don't forget a good squeeze of lemon juice!!
Made this recipe? Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!
The success of this recipe relies on thin chicken cutlets and learning to cut chicken breast into cutlets is essential but easy. You'll need a sharp knife, patience and practice. Just hold the chicken breast flat with the palm of your hand and with the other hand slice through the middle.
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Calories: 291 kcal | Carbohydrates: 21 g | Protein: 32 g | Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 119 mg | Sodium: 644 mg | Potassium: 518 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 205 IU | Vitamin C: 2 mg | Calcium: 137 mg | Iron: 2 mg
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.My family's Italian Chicken Cutlets are the best! I'm giving up all our secrets so you can make breaded chicken cutlets that are juicy, tender and delicious. Don't miss this recipe!
I took these Italian chicken cutlets for granted my whole life. Then, I realized
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