CRISPY ITALIAN CHICKEN CUTLETS
Experience the ultimate delight with our Crispy Italian Breaded Chicken Cutlets – a culinary masterpiece that promises to redefine your taste buds! Delicate slices of chicken breast are coated in a meticulously crafted blend of seasoned breadcrumbs, creating a homemade perfection. The magic unfolds as these cutlets are expertly pan-fried in frying oil, resulting in an irresistibly crispy texture and an explosion of flavor that will leave you savoring every bite.
WHY THIS RECIPE WORKS
- Perfect for beginners, this recipe holds a nostalgic charm for me, as I started making these delightful chicken cutlets when I was just a kid! Unlike store-bought Italian breadcrumbs, our version features homemade seasoned breadcrumbs, adding an extra layer of crispiness and cheesy goodness.
- The secret to success lies in pounding the chicken super thin, ensuring quick and thorough cooking in the pan without the need for an oven. Seasoning each piece of chicken before breading enhances juiciness and infuses the meat with a burst of flavor.
- For that extra touch of indulgence, we elevate the breading experience by incorporating grated cheese into the egg mixture. The result? A culinary triumph that guarantees a perfect balance of texture and taste in every mouthwatering bite.
INGREDIENTS YOU WILL NEED:
- Breadcrumbs: opt for homemade breadcrumbs if available; otherwise, unseasoned Panko is an excellent choice. Its lighter texture surpasses traditional breadcrumbs, creating an ideal crispy coating. Personally, I prefer seasoning my own breadcrumbs for a more flavorful experience compared to pre-seasoned Italian breadcrumbs.
- Grated Parmesan Cheese: Elevate the dish with a high-quality Parmesan, such as Grana Padano or Parmigiano Reggiano, and a premium Pecorino Romano like Locatelli. These cheeses are interchangeable, allowing flexibility in your choice. Whether using one or both, ensure you’re opting for top-tier options, as the quality significantly impacts the final flavor.
- Chicken: Select boneless, skinless chicken breasts for optimal results. You can either start with whole chicken breasts, thinly slicing them, or purchase pre-sliced chicken breasts. Taking an extra step, we recommend pounding the chicken to an extra-thin consistency, as thinner slices enhance the overall quality of the dish.
STEP BY STEP INSTRUCTIONS
- In a medium shallow bowl, combine breadcrumbs, garlic powder, salt, pepper, dried parsley, Italian seasoning, oregano, dried thyme and ¾ cup of cheese.
- In another medium shallow bowl, whisk together 2 eggs, and 1 tablespoon of water until well combined.
- Pour the flour into another shallow bowl or plate, season it with salt and pepper, garlic powder and onion powder and mix to combine.
- Take a thinly sliced chicken piece and place it on a cutting board. Cover it with plastic wrap and use a meat mallet to pound it to approximately ½ inch thickness. Repeat the process for the remaining chicken slices.
- Arrange the breading station, placing the chicken on the far left, followed by the flour, then the egg mixture, and finally the breadcrumbs. Have a landing plate or pan ready to hold the breaded chicken.
- Dredge each piece of chicken in the flour, coating it on all sides, and tap off the excess (*See note).
- Dip the floured chicken into the egg mixture, allowing excess to drip off.
- Transfer the chicken to the breadcrumb mixture, pressing it down and ensuring thorough coating. Place the breaded chicken on the reserved plate, repeating the process for the remaining pieces.
- In a large, heavy-bottomed sauté pan, heat a generous amount of frying oil over medium-high heat. Cook 1-3 chicken breasts at a time, depending on your pan size, ensuring not to overcrowd. Cook until golden brown on each side, then transfer to a rack or paper towels to drain.
- Serve immediately or keep warm by placing the cooked chicken in a 250°F oven for up to 1 hour before serving.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CRISPY ITALIAN CHICKEN CUTLETS
Experience the ultimate delight with our Crispy Italian Breaded Chicken Cutlets – a culinary masterpiece that promises to redefine your taste buds! Delicate slices of chicken breast are coated in a meticulously crafted blend of seasoned breadcrumbs, creating a homemade perfection. The magic unfolds as these cutlets are expertly pan-fried in extra virgin olive oil, resulting in an irresistibly crispy texture and an explosion of flavor that will leave you savoring every bite.
Ingredients
- 2 chicken breasts boneless and skinless, sliced in half
- 1 cup flour
- 2 eggs beaten
- Salt and pepper
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tbsp Italian seasoning
- 1 cup grated parmesan cheese
- 2 1/2 cup panko breadcrumbs
Instructions
- Add the breadcrumbs, garlic powder, parsley, Italian seasoning, oregano, salt, pepper and ¾ cup cheese to a medium shallow bowl.
- In another medium, shallow bowl, whisk together 2 eggs and 1 tablespoon water until combined.
- Pour the flour into another shallow bowl or plate, season with salt, pepper and garlic powder and mix to combine.
- Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken.
- Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
- Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess
- Next, dip it in the egg mixture and let the excess drip off.
- Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
- Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan.
- Cook until golden brown on each side, then remove to a rack or paper towels to drain.
- Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.