Italian Chicken Cutlets

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!

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!

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garlicandoliveoilveins

My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

One thought on “Italian Chicken Cutlets

  1. I pounded my 3 chicken breasts a bit to get even thickness then cut each piece in half. I thought the 2 teaspoon of the seasonings might be a little overpowering, it was not, It was perfect. I used parmesan cheese. The only ingredient I omitted was the garlic & herb seasoning as I didn’t have any. Next time I make this, I will make sure I have the garlic & herb seasoning, it can only get better. I didn’t mention this to family members and I received compliments on this chicken recipe. I used my favorite Italian oil, Bertolli. In my opinion this recipe would be great for company as it is delicious. I will be making chicken this way often. Thank you for a fantastic recipe!!!

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