Description

Crispy on the outside and tender on the inside, these Italian chicken cutlets are bursting with flavor and perfect for a family dinner or sandwich filling.

Ingredients

Units Scale

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup olive oil (for frying)
Lemon wedges, for serving (optional)

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Instructions

Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Press gently to adhere the coating.
Heat olive oil in a large skillet over medium heat.
Fry the chicken cutlets in batches, 3–4 minutes per side, until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges, if desired.

Notes

Use thin-cut chicken breasts or butterfly them for quicker cooking.
Leftovers make excellent sandwiches or toppings for salads.
For extra crispiness, double coat the chicken by repeating the egg and breadcrumb steps.

Nutrition

Serving Size: 1 chicken cutlet
Calories: 420
Sugar: 1g
Sodium: 620mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 38g
Cholesterol: 130mg