The best part about learning this breaded chicken cutlet recipe is that when it’s all said and you done you have something you can add to your sandwiches, eat the on their own, use the in a chicken parm dish, or cut them up and toss them on a salad. If you’re hungry enough, you can even take them straight out of the fridge and go to town because they are that good.
WHAT MAKES THIS RECIPE DELICIOUS
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- This recipe is perfect for cooks of any skill level whether you are just starting out or you are a seasoned pro. All it takes are a few ingredients that any one can use and that you can find at your local grocery store.
- You can go to the store and pick up your own Italian breadcrumbs which will make the process a lot faster but you’ll be cutting down on a ton of flavor. Try instead to make your own homemade bread crumbs with seasonings you and your family love and will enjoy. You can even throw in some cheese to make them extra delicious.
- One of the well-kept secrets of this recipe is to tenderize your cutlets by using a mallet to pound them until they are thin so you can easily cook them in a pan without having to turn on and use your oven.
- Before you throw your first breadcrumb on your fried chicken cutlets make sure to season them a little with some salt and pepper so they taste good with every single bite.
- A pro tip is to use some grated cheese when you are creating your breading so that it has even more flavor. Experiment with different cheeses when you get this recipe down to know which one your family loves best.
- Breadcrumbs – Homemade breadcrumbs are what’s going to make the difference in this recipe. Being able to control the seasoning and add the flavors you love is what’ll make this dish really stand out from others. But, if you don’t have the time to make your own you can always head to the store and buy some Panko breadcrumbs. They are a bit lighter than traditional breadcrumbs and they’ll also make your coating extra crispy.
- Grated cheese – You can’t really go wrong with parmesan cheese and the higher quality cheese you end up using, the better your parmesan crusted chicken is going to taste. A classic pecorino Romano like Locatelli is going to sing in this dish. If you’re a cheese fanatic, why not try multiple kinds of cheeses to mix things up.
- Chicken – The star of this dish is going to be the chicken itself. Make sure your chicken is boneless and well as skinless and get yourself some chicken breast instead of thighs. You want your pieces to be very thin or buy an entire breast and cut them yourself so you can get the exact thickness you need. Just remember that the thicker your pieces are the better this dish is going to turn out.
- Extra virgin olive oil – Using extra virgin olive oil is going to add some subtle flavor to your Italian chicken cutlets you might not even realize until you use something like vegetable oil. You don’t need to get top of the line oil that is used for finishing dishes but have a good enough quality that you can fry and it won’t burn easily on you.
TIPS FOR SUCCESS
- If you are short on time and looking for places to cut off a few minutes of prep, season one side of your chicken very liberally and then place another piece of chicken on top of it. This will rub off some of the seasonings onto both chicken pieces without you having to do extra work to get them both seasoned.
- When you bread your chicken you want to make sure they sit on an empty plate for at least 30 minutes before you start actually cooking them in a frying pan. This will help your chicken absorb the breading and keep it from all falling off.
FAQ ABOUT ITALIAN BREADED CHICKEN CUTLETS
What are the best ways to get breading to stick to the chicken?
The best way you will get your breading to stick to the crispy chicken cutlet is by allowing them to sit for 30 minutes in the breading before actually cooking.
Why is my fried chicken cutlet oily?
You need the oil to be hot before cooking or else the breadcrumbs end up absorbing the oil and it will turn your chicken cutlets soggy. The result will be greasy and oils cutlets.
Crispy Italian Breaded Chicken Cutlets
- 3 cups homemade breadcrumbs
- 3 minced cloves of garlic or garlic powder
- 2 tablespoons minced parsley
- ½ teaspoon Italian seasoning
- ¾ cup plus ½ cup finely grated parmesan cheese
- Himalayan salt
- Ground black pepper
- 3 large eggs
- 1 cup flour
- 2 lbs. boneless skinless chicken breast
- extra virgin olive oil
- Lemon wedge
- Get a medium sized mixing bowl and add in your Italian seasoning, parsley, garlic, 3/4 cup of cheese, and breadcrumbs. Season with some salt and some pepper then use your hands to mix it all thoroughly until it is all mixed evenly.
- Take another medium sized mixing bowl and add in your eggs, 1/2 cup of cheese, salt, and paper, and 1 tablespoon of water and again mix everything up until it is nice and even. You should not use our hands for this mixing part.
- Again, take one more small medium mixing bowl and put your flour inside with some salt and pepper and then mix everything until it is nice and even.
- Take your chicken pieces and one by one you want to lay them on a cutting board with a piece of plastic wrap over the top. Then, using your mallet, start to crush down your chicken pieces until each one has a thickness of about 1/2 inch. Don't mash them too much or they will not be usable in the dish and you'll need to start over with another piece of chicken.
- Take each piece of chicken and make sure to salt and pepper each side evenly before breading.
- You want to organize your entire breading station so that your chicken is on the far left while the flour is next and then the egg mixture followed finally by the breadcrumbs. At the very end of the station, you want a plate that will hold your chicken pieces when they are done breading.
- Take your chicken pieces one by one and dip it into your stations starting from the left hand side in the flour, making sure to coat both sides evenly. Shake off any excess material from your chicken pieces without removing any major coating.
- Next, dip that same piece of chicken that was just floured and dip it into the egg mixture while letting all the excess liquid drip off.
- Then, dip the chicken into your breadcrumbs while pressing it into the coating so that each piece of chicken is fully covered with breadcrumbs. Place your chicken on the empty plate when you are done and then follow the same process with the remaining pieces of chicken.
- Take a generous amount of olive oil and pour it into your sauté pan and turn the heat to medium-high. Place as many crispy chicken cutlets as will fit without overlapping any of them so they can cook evenly.
- Cook until both sides of the chicken are golden brown and then place the chicken cutlets on a paper town or a rack to dry and drain of any extra oil.
- Serve your pieces of chicken as soon as you can so they don't get cold or you can heat up your oven to 250F and stick your chicken inside so they stay warm before serving.
When you bread your chicken you want to make sure they sit on an empty plate for at least 30 minutes before you start actually cooking them in a frying pan. This will help your chicken absorb the breading and keep it from falling off.