Italian Style Chicken Cutlets
Crispy, flavorful, and irresistibly golden, these Italian Style Chicken Cutlets bring the authentic taste of Italy right to your kitchen. Perfectly seasoned with a blend of Parmesan cheese, garlic powder, and aromatic oregano, these tender chicken breasts are coated in Italian-style breadcrumbs for a beautifully crisp exterior. A simple yet elegant breading technique ensures every bite is packed with flavor and crunch. Cooked to perfection in a skillet with shimmering olive oil, these cutlets make a versatile centerpiece for any meal. Serve them with a side of spaghetti marinara, a fresh green salad, or roasted vegetables for a complete, crowd-pleasing dish. With just 15 minutes of prep and 20 minutes of cook time, this recipe is ideal for busy weeknights or relaxed family dinners.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs, seasoned Italian-style
- 0.5 cup Parmesan cheese, finely grated
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.25 cup Olive oil
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness, about 1/2 inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs with the milk until fully combined. In the third dish, mix the breadcrumbs, Parmesan cheese, garlic powder, and dried oregano.
Dredge each piece of chicken in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press the chicken into the breadcrumb mixture, coating both sides and gently pressing the breadcrumbs to adhere.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken cutlets in a single layer. Cook in batches if necessary to avoid overcrowding the pan.
Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F or 74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Serve the Italian-style chicken cutlets hot with a side of spaghetti marinara, a simple salad, or roasted vegetables.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.0 g | ||
| Protein | 317.4 g | 635% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1750 mg | 135% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2558 mg | 54% | |
*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.
