Crispy Italian Chicken Cutlets Recipe
Savor the taste of crispy Italian chicken cutlets recipe with this easy-to-follow guide. Perfect for any meal!
Equipment
- Kitchen tongs
- Meat mallet
- Three shallow bowls
- Frying pan
- Paper towels (for draining)
- Wire rack (optional, for even crispiness)
Ingredients
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 2 beaten eggs
- 1.5 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil for frying
Instructions
Preparation of the Cutlets
- Flatten the Chicken: Start by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even thickness of about 1/2 inch. This isn’t just therapeutic; it ensures they cook evenly!
- Seasoning: Next, season both sides of each cutlet with salt and black pepper. This is your canvas, so make sure it’s well-prepped!
Dredging and Coating
- Set up Dredging Stations: Arrange three shallow bowls for your dredging process. In the first, place the all-purpose flour. In the second, the beaten eggs. And in the third, mix together Panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.
- Dredge Away: Coat each cutlet in flour, shaking off any excess. Dip next into the eggs, then finally coat well with the breadcrumb mixture. Make sure it’s well-covered for that perfect crunch.
Frying the Cutlets
- Heat the Oil: In a large frying pan, heat a thin layer of olive oil over medium heat. You want it hot enough that it sizzles when a breadcrumb is dropped in.
- Cook the Cutlets: Fry the cutlets for about 4 to 5 minutes on each side, or until golden brown and crispy. Don’t crowd the pan; give them some space to breathe!
Draining
- Drain Excess Oil: Once cooked, transfer the cutlets to a plate lined with paper towels or a wire rack. This helps keep them crispy by draining off excess oil.
Notes
- Uniform Thickness: Ensure all cutlets are pounded to the same thickness for even cooking.
- Keep It Hot: If cooking in batches, you can keep cooked cutlets warm in an oven at a low temperature while you finish the rest.