Are you ready to transform your ordinary chicken dinner into a crispy, golden masterpiece that will have everyone at the table begging for seconds? These Italian-style breaded chicken cutlets are not just a meal, they're a culinary experience that combines restaurant-quality crunch with home-cooked comfort. Imagine cutting into a perfectly breaded chicken cutlet that's crackling with a golden-brown exterior and juicy, tender meat inside – this recipe is about to become your new go-to dinner sensation!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken cutlets
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Oil for frying
Instructions
- Pat the chicken cutlets dry with paper towels to remove excess moisture, which helps the breading adhere better.
- Set up a three-station breading station: In the first shallow dish, mix flour with salt and pepper. In the second dish, beat the eggs thoroughly. In the third dish, combine breadcrumbs with grated Parmesan cheese.
- Dredge each chicken cutlet first in the seasoned flour, shaking off any excess. Ensure the entire cutlet is lightly coated.
- Next, dip the floured cutlet into the beaten eggs, allowing any excess to drip off. This helps the breadcrumb mixture stick.
- Finally, coat the cutlet completely in the breadcrumb and Parmesan mixture, pressing gently to ensure the crumbs adhere evenly.
- Heat vegetable or olive oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep and hot enough that a breadcrumb sizzles immediately when dropped in.
- Carefully place the breaded cutlets in the hot oil, cooking for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Remove cutlets and drain on a wire rack or paper towels to keep them crisp and remove excess oil.
- Let the cutlets rest for 2-3 minutes before serving to allow the juices to redistribute and maintain crispiness.
- Optional: Serve with a squeeze of fresh lemon, marinara sauce, or alongside a fresh salad or roasted vegetables.
Tips
- Pat your chicken cutlets completely dry before breading – moisture is the enemy of crispy breading!
- Use fresh breadcrumbs if possible for maximum crunch and flavor.
- Maintain the right oil temperature (around 350°F) to ensure even cooking and prevent soggy breading.
- Don't overcrowd the pan – this lowers the oil temperature and leads to greasy cutlets.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for food safety.
- Let the cutlets rest after cooking to help the juices redistribute and maintain maximum tenderness.
- For extra flavor, try adding herbs like dried basil or oregano to your breadcrumb mixture.
- If you want to make ahead, you can bread the cutlets and refrigerate them for up to 2 hours before frying.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
