Authentic Italian Chicken Cutlets
Learn how to make authentic Italian chicken cutlets with crispy breadcrumb coating and Parmesan cheese. Perfectly fried chicken ready in just 35 minutes.
Equipment
- cutting board
- knife
- meat mallet or heavy skillet
- plastic wrap
- shallow dishes
- mixing bowl
- large skillet
- wire rack
- baking sheet
- instant-read thermometer
- measuring cups
- measuring spoons
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts about 1 1/2 pounds total
Breading Station
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 large eggs well beaten
- 1 1/2 cups fine Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
For Frying and Serving
- 1/2 cup vegetable oil for frying
- 2 tbsp unsalted butter
- Lemon wedges for serving
- Fresh parsley finely chopped for garnish
Instructions
- Place the chicken breasts on a cutting board and carefully slice each one in half horizontally to create 4 thin cutlets. Place each cutlet between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet until they are an even 1/4-inch thick.
- Set up a breading station with three shallow dishes. In the first dish, combine the flour, salt, and pepper. Place the beaten eggs in the second dish. In the third dish, mix the breadcrumbs and Parmesan cheese together thoroughly.
- Dredge one chicken cutlet in the flour mixture, shaking off any excess. Then, dip it completely into the beaten eggs, allowing the excess to drip off. Finally, press it firmly into the breadcrumb mixture, ensuring an even, complete coating on both sides. Place the breaded cutlet on a clean plate and repeat with the remaining cutlets.
- Heat the vegetable oil and butter in a large skillet over medium-high heat until the butter melts and the oil shimmers. To test if the oil is hot enough, a breadcrumb dropped in should sizzle immediately.
- Carefully place two cutlets in the hot oil, making sure not to crowd the pan. Fry for 3 to 4 minutes per side, or until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should reach 165°F when checked with an instant-read thermometer.
- Transfer the cooked cutlets to a wire rack set over a baking sheet to drain, which will keep the bottom from getting soggy. Repeat the frying process with the remaining two cutlets.
- Let the chicken cutlets rest for 2 minutes before serving. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the top.
Notes
Letting the cutlets rest on a wire rack keeps the bottom from getting soggy. Serve immediately with lemon wedges.