Italian Chicken Cutlets

5 from 2 votes

Crispy Italian Chicken Cutlets were a staple in the house growing up. They're perfect to make on Monday nights because they can be used all week for salads, sandwiches, or chicken parm!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 477kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large frying pan

Ingredients

2 chicken breast, sliced thin
¾ cup breadcrumbs
½ teaspoon salt
½ tablespoon garlic powder
1 tablespoon fresh parsley, chopped
2 tablespoon grated parmesan
½ cup olive oil
1 egg

Instructions

Slice chicken breast thin. Two chicken breast should be big enough to make 6-8 cutlets. If any remaining cutlets look thick, pound them out with a meat tenderizer.
Mix the breadcrumbs, salt, garlic powder, parsley, and parmesan together on a large plate. Then beat your egg in a bowl.
Dip your cutlets into the egg and let the excess egg drip off. Then place flat on your breadcrumbs and use your hand to coat the cutlets, pat it in, then flip over and repeat.
Once your cutlets are breaded, heat oil in a large frying pan to medium heat. Carefully lay your cutlets flat. Do this in batches so as to not crowd the pan. Heat each side for 3 minutes and then flip. They should be golden brown before flipping. Place on a cooling rack to cool.

Notes

Sprinkle a little salt over the cutlets after you fry them. The salt will stick to the fried cutlets and will make them more tasty.
Thinly sliced and pounded cutlets will cook the most evenly and will cook the quickest. It takes a sharp knife but you will get the best flavor.
Use a fork to flip your chicken in the pan. It will be less likely to pull breadcrumbs off your chicken.
If you're making large batches, you will need to change your oil if it starts looking really burnt. Best option is to pour the oil into an empty can and add more olive oil to the pan.

Nutrition