These Italian chicken cutlets are tender chicken coated in a super tasty and crunchy seasoned crumb. Made in just 30 minutes, this Italian chicken recipe is perfect for busy weeknights or for serving guests.
For best results, always weigh ingredients where a weight is provided
Equipment
baking sheet with wire rack
2 high sided plates or dishes
Large frying pan or skillet - must be non-stick
meat mallet / meat tenderiser
Instructions
Preheat the oven to the warm setting to to 70C/160F. Line a baking sheet with some paper towel and place a wire rack over the top.
If using large chicken breasts, slice each one through the middle (thickness wise) so you have 2 thinner breast pieces (chicken cutlets) from each one.
Pat the chicken all over with paper towel to remove excess moisture.
Cover your chopping board with plastic wrap, place the chicken cutlets on top and cover with another piece of plastic wrap. With a meat mallet, gently pound the chicken evenly (so focus on the thicker end) to about 6mm / ¼ inch thick.
Take 2 high-sided dishes, large enough to fit one chicken breast in flat and add the eggs to one of them. Beat well.
In the second dish, mix together the breadcrumbs, parmesan, Italian herbs, garlic powder, salt and pepper.
Using one hand for eggs and the other for the crumbs. Coat all the chicken pieces in the egg, mixing well so they’re thoroughly coated. Lift one and let the excess drip off.
Using the other hand, coat in the crumbs, pressing down all over, then set aside on a clean plate. Repeat with remaining chicken cutlets.
In a large non-stick skillet or frypan, heat half the oil over medium-high heat.
Test the oil by dipping the end of a wooden spoon into it - if it starts to sizzle, the oil is hot enough. Gently place 2 of the breaded chicken cutlets into the oil and fry for 3-4 minutes on each side, until golden brown both sides.
Test for doneness (a meat thermometer should read 74C / 165F or just cut one open to make sure it's not pink). Transfer to the prepared baking sheet in the oven and repeat with the second batch.
Let the second batch drain on the baking sheet in the oven while dishing up the sides, then serve your cutlets while still hot and crunchy with lemon wedges.
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Notes
Parmesan: Use a microplane or a fine shredder then crumble it between your fingers so that it’s in very small flecks. You can use pecorino romano or grana padano in place of the parmesan cheese.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.