Italian Chicken Cutlets
Crispy, golden, and bursting with flavor, these Italian Chicken Cutlets are the perfect weeknight dinner or crowd-pleasing dish. Tender chicken breasts are pounded to perfection, then coated in a savory Parmesan and Italian-seasoned breadcrumb mixture that delivers the ultimate crunch. Pan-fried to a golden-brown crust, each bite is seasoned with a hint of garlic, Italian herbs, and a touch of salt, creating a rich and satisfying flavor profile. Garnished with fresh lemon slices and parsley, these cutlets are as visually appetizing as they are delicious. Ready in under 40 minutes, this easy recipe pairs beautifully with pasta, salads, or roasted vegetables for a complete and versatile meal. Perfect for anyone craving authentic Italian comfort food with a homemade touch.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs (Italian-seasoned)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 cup Olive oil (for frying)
- 1 whole Lemon (sliced, for garnish)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, Parmesan cheese, salt, black pepper, garlic powder, and Italian seasoning.
Dredge each chicken breast in the flour, shaking off any excess. Next, dip the chicken into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the breadcrumb mixture, coating it evenly on both sides. Set aside on a plate.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, but not smoking, add the breaded chicken breasts in batches, being careful not to overcrowd the pan.
Cook each chicken breast for 3-4 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (75°C). Adjust the heat as needed to avoid burning.
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Serve the Italian Chicken Cutlets warm, garnished with lemon slices and a sprinkle of fresh parsley, if desired. Pair with a side of pasta, salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.0 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 433 mg | 33% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
