Crispy Fried Italian Chicken Cutlets (Edit recipe)

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These crispy Italian chicken cutlets are coated in a seasoned breading and fried until perfectly crispy. This is the perfect recipe for a main dish with your favorite pasta or for sandwiches and salads!

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PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 6

Ingredients

1.5 lb Chicken Breast, thinly sliced
2.5 tsp Kosher Salt, (divided)
1 tsp Black Pepper, (divided)
1 cup All Purpose Flour
2 whole Eggs, large
2 Tbsp Water
1 tsp Garlic Powder
2 cups Panko Bread Crumbs
.5 cup Pecorino Romano, grated
.25 cup Flat Leaf Parsley, chopped
3-4 cups Vegetable Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place two chicken breasts in a large zip top bag and pound thinly using a meat mallet or rolling pin. Repeat with the remaining chicken.
Pat the chicken breasts dry and season them on both sides with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
Mix the flour with 1 teaspoon of the kosher salt and the remaining black pepper in a shallow dish or bowl.
Scramble the eggs with the water, garlic powder and the remaining 1/2 teaspoon of salt in a second shallow dish or bowl.
Mix the bread crumbs with the pecorino romano and fresh parsley in a third shallow dish or bowl.
Evenly coat one of the chicken breasts in the flour mixture, then in the egg mixture and finally the bread crumb mixture. Make sure to shake off or let any excess mixture drip off from each step before moving to the next.
Place the breaded chicken breast in an even layer on a wire rack over a sheet pan and repeat with the remaining pieces of chicken.
While the chicken dries out on the rack, add enough vegetable oil in a large deep sided skillet or cast iron pan so it's half to about one inch deep. Heat over medium heat to 350˚F.
When the oil is hot, add the breaded cutlets 2-3 at a time, being careful not to overcrowd the pan.
Let the cutlets fry for 1-2 minutes on each side until they are a deep golden brown color.
Remove the cutlets from the hot oil and let them drain on a wire rack over paper towels on a sheet pan.

Notes

Dairy Free - Omit the cheese from the breading or use a dairy free substitute. Lemon - Add fresh squeezed lemon juice to the egg mixture and lemon zest to breadcrumbs. Spicy - Add crushed red pepper flakes to the breadcrumb mixture. Gluten Free - Use a cup for cup gluten free flour and gluten free panko breadcrumbs. Baked - Bake the breaded chicken cutlets on a sheet pan lined with parchment paper. Spray well with vegetable oil or olive oil first and bake at 400˚ for 15-20 minutes until golden brown and cooked through. Flip half way so they brown on both sides. Air Fried - Spray the breaded cutlets well with vegetable oil or olive oil. Cook at 400˚ for 5-7 minutes on each side until golden brown and cooked through. Cooking time will vary depending on the size and type of air fryer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1602
Fat:	130 g
Carbohydrates:	78 g
Protein:	40 g
Cholesterol:	70 g
Sodium:	2030 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.