Crispy Italian Breaded Chicken Cutlets recipe

You won’t find a better recipe for chicken cutlets than this one for Crispy Italian Breaded Chicken. A handmade seasoned breadcrumb mixture coats thin slices of chicken breast, which are pan-fried in extra virgin olive oil until they become very crispy and tasty.

Italian chicken cutlets are a great Monday night dish since they can feed you for the rest of the week With so many potential uses for the remainder , they are the perfect recipe for meal prepping.

Keep reading and you will surely discover the secrets of the fine taste of the most delicious recipe, the crispy chicken, which is considered a heritage in Italian cuisine.

Ingredients:

How to make chicken cutlets quicly

Add the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed.
In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.

Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
Slice your chicken breasts thin. I like to get 3-4 slices with each breast to have a really thin cutlet. Slicing them too thick will result in a chewy piece of chicken that doesn’t reheat well, If any of your chicken cutlets don’t seem thin enough use a tenderizer (kitchen mallet) to beat them out nice and thin.

Scramble the eggs in a bowl. Dip each cutlet into the egg mixture and then place them on the breadcrumb.
Heat a generous amount of olive oil in a large, heavy bottomed skillet over medium-high heat.

Place 3- 6 chicken breasts in at a time, depending on how many your pan can hold. Don’t overcrowd the pan.
Cook until golden brown on each side, then remove to a rack or paper towels to drain.
Serve immediately. or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

Pro-Tips

Sprinkle a little salt over the cutlets after you cook them. The salt will adhere to the fried cutlets and will make them more flavorful. Use a fork to turn your chicken in the pan. It will be less likely to peel breadcrumbs off your chicken.

If you’re preparing big numbers, you’ll need to change your oil if it begins appearing too burnt, and the best solution is to put the oil into an empty can and add extra olive oil to the pan.

Chicken Cutlet Variations

Substitute za’atar for the grated cheese and top with a tangy, garlicky tahini sauce for a Mediterranean spin.

For an Asian touch, eliminate the cheese and Italian spice and add sesame seeds, then serve with a simple soy-based dipping sauce. Honey mustard, barbecue sauce, or ranch would be great with the breadcrumbs on their own.

Vegetarians can use eggplant, seitan, or tofu in place of the meat. Other meat alternatives are also available.