Easy Italian Chicken Cutlets Recipe

Ingredients

• 2 large Chicken Breast (trimmed, cut lengthwise to make 8 cutlets)
• 1 tsp Salt (kosher or table salt)
• 1/2 tsp Black Pepper (freshly ground)
• 1 cup All-Purpose Flour (for dredging)
• 2 Large Eggs (room temperature)
• 1 tbsp Water (for egg wash)
• 1 cup Panko Breadcrumbs (Japanese style for extra crispness)
• 1/4 cup Parmesan Cheese (finely grated)
• 1 tsp Italian Seasoning
• 1/2 tsp Garlic Powder
• 1 tsp Flaky Sea Salt (for finishing)
• 1 Fresh Lemon (cut into wedges for squeezing)
• 1/2 cup Vegetable Oil (high smoke point, enough to coat pan)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Trim and halve chicken

   Remove any excess fat from the chicken breasts, then cut each breast lengthwise to create eight thin cutlets.

   Time: PT5M

2. Pound cutlets

   Place 2‑3 cutlets at a time in a large zip‑top bag with a sheet of plastic wrap, seal tightly, and pound with a meat mallet (or rolling pin) until uniformly thin.

   Time: PT5M

3. Season cutlets

   Season both sides of each cutlet generously with salt and freshly ground black pepper.

   Time: PT2M

4. Set up breading stations

   In three shallow bowls, place 1 cup flour (bowl 1), beat 2 eggs with 1 tbsp water (bowl 2), and combine panko, Parmesan, Italian seasoning, garlic powder, and a pinch of salt (bowl 3).

   Time: PT5M

5. Bread the cutlets

   Using tongs, dredge each cutlet in flour, shake off excess, dip in egg wash, let excess drip back, then press into the breadcrumb mixture ensuring an even coat.

   Time: PT10M

6. Rest breaded cutlets

   Lay the breaded cutlets on a plate and let them rest for 10 minutes so the coating adheres firmly.

   Time: PT10M

7. Heat oil

   Add enough vegetable oil to coat the bottom of a cast‑iron skillet, heat over medium‑high until shimmering (about 375°F).

   Time: PT3M

   Temperature: 375°F

8. Fry cutlets

   Place cutlets in the hot oil (do not overcrowd). Fry 2 minutes per side until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 375°F

9. Finish and serve

   Transfer fried cutlets to a wire rack, sprinkle immediately with flaky sea salt, and squeeze fresh lemon juice over the top. Garnish with chopped parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

1g