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!
It was total awesome and so easy, I put it over pasta
Tried these tonight. They were so tasty and juicy .
I mixed oregano,basil,rosemary,thyme garlic for the herb mixture (cuz I didn’t know what I was doing ) it came out pretty good.
Thinking of trying the same coating for chicken parm.
I also live in Chicagoland and am originally from the northeast. My Italian Grandmom made chicken cutlets similar to these. This will definitely move into my dinner rotation. Thank you for bringing back these memories!
Yes, I love different chicken dishes.
This will be made for a certain special person who is Italian and add pasta with it. Thank you👍
Turned out so delicious and moist. Will be on our dinner menu again!
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!!!