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Classic Italian-American Chicken Cutlets 🍗
The chicken cutlet is the backbone of an Italian-American kitchen, the thing Mom and Nonna always had stacked on a plate, ready to become dinner a dozen different ways. These get a crisp, golden crust from a mix of Italian breadcrumbs and panko, plus parmesan worked right into the coating.
Make a big batch: eat them hot, tuck them into a wrap, or pile them over pasta all week.
Servings: 8 cutlets
Calories: 347kcal
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Ingredients
- 3 chicken breasts butterflied and pounded to 1/4 inch thin, seasoned with 1 tsp salt and 1 tsp pepper
- 3 eggs seasoned with 1 tsp salt, 1 tsp pepper and 1/4 cup grated parmesan cheese
- 2 cups Italian style breadcrumbs plus 1/2 cup panko breadcrumbs mixed with 1/2 cup parmesan cheese
- 1/2 cup vegetable or corn oil for frying
- Kosher salt and parsley for garnish
Instructions
- Butterfly your chicken breast, then use a meat mallet to pound from the center outward between plastic wrap until even and thin — you should almost be able to see through it.
- Sprinkle the chicken with salt and pepper. Whisk the eggs with salt, pepper and grated parmesan. Dip the chicken into the egg.
- In another bowl, mix both breadcrumbs and cheese. Dip the egg-washed chicken into the breadcrumbs, pressing down so they really stick.
- Heat a pan of corn or vegetable oil to 350°F. Fry the chicken on each side for about 2-3 minutes, until browned. Sprinkle immediately with salt and parsley. Enjoy!
Nutrition
Calories: 347kcal | Carbohydrates: 20g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 319mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Pound the chicken to an even thickness so it cooks through before the crust burns.
- Use one hand for the egg wash and one for the breadcrumbs to keep your fingers from clumping.
- Mix panko into the Italian breadcrumbs for extra crunch.
- Fry in enough oil at a steady medium heat. Too cool and they go greasy, too hot and they scorch.
- Drain on a rack, not paper towels, so the bottoms stay crisp.
Frequently Asked Questions
Can I make these ahead?
Yes. They reheat well in a hot oven or air fryer to bring back the crunch. They are also the base for our Crispy Chicken Parmesan Wrap.
Can I bake or air-fry them?
You can. Spray well with oil and they will crisp up, though pan-frying gives the classic golden crust.
What is the parmesan for?
Worked into the breadcrumbs, it adds savory flavor and helps the crust brown.
How do I store leftovers?
Refrigerate up to 3 days. Reheat in the oven so they do not go soft.
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