I love a nice chicken cutlet. Coming from an Italian family chicken cutlets were definitely something we ate often. It’s a nice thin piece of chicken breaded and fried (or baked) to a nice crispy exterior. It’s so simple but so delicious.
When I make chicken cutlets it takes me back to sitting in my grandparents house and smelling the oil and chicken cooking. Yum!
Breaded Italian Chicken Cutlets – pounded thin chicken breasts coated with eggs and then Italian seasoned breadcrumbs, fried and then baked until perfectly tender. This recipe is one of my Family’s Favorite Chicken Recipes and is an easy weeknight meal option that’s ready in 30 minutes!
Actually, I think every kid from Queens grew up on this recipe. As a matter of fact, I think we had breaded Italian style chicken cutlets at least once a week and then again if my mom made Chicken Parmesan.
Italian Chicken Cutlets
Ingredients:
3 chicken breast, cut 1/4 inch thick (or thin chicken cutlets) (6-8 total)
3/4 cup flour, (seasoned with salt and pepper)
1 cup Italian breadcrumbs
3 eggs, beaten
1/2 cup grated Romano or Parmesan cheese
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t pepper
2 t salt
2 t garlic and herb seasoning (see Shop Items I use, on top of page)
1/2-3/4 cup oil
Direction: Make a breading station with 3 bowls. In one bowl mix together breadcrumbs with cheese, and all seasonings, in a 2nd bowl add the beaten eggs, the last bowl should have the flour with a sprinkle of salt and pepper.
First put the chicken in the flour mixture, then the egg mixture and then the breadcrumbs. Covering completely. Set aside on a plate. Continue with remaining chicken.
Heat a large saute pan on high heat. Add in the oil and let heat up completely. To check if oil is hot add the end of a wooden spoon and make sure it starts to bubble. Preheat oven to 300.
Once heated completely, add a few chicken pieces at a time to the pan, maybe 3 depending on size of the pan. Do not over crowd the pan. (Note you may need to add more oil to the pan after cooking some pieces.
Cook chicken for 2-4 minutes on one side and then flip and cook another 2-3 minutes. The cooking time will vary based on the thickness of the chicken breast the temperature of the oil.
Once cooked, drain the chicken cutlet on a paper towel to remove all the excess grease. Then place on a cookie sheet and put in the oven to keep warm. Continue with remaining chicken breast.
Serve the chicken cutlet with pasta, a salad, veggies or a nice carb. Enjoy!