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5 from 5 votes

Italian Chicken Cutlets

Classic breaded and fried Italian chicken cutlets.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 1 pound chicken cutlets thin sliced
  • 1 cup flour
  • 3 large eggs beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1-2 cups olive oil for frying
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For optional arugula salad

  • 1 bunch baby arugula
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon lemon juice fresh
  • 1 ounce parmesan cheese shaved
  • kosher salt to taste
  • black pepper to taste

Instructions

  • In a large bowl add 1 teaspoon kosher salt and a 1/4 teaspoon of black pepper to flour and mix well.
  • Prepare frying station with the bowl of flour from step 1, a bowl of beaten eggs, and a large bowl of Italian seasoned breadcrumbs.
  • Dredge dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour, then place chicken into breadcrumbs and set breaded chicken cutlets onto a parchment paper-lined baking sheet.
  • Pour oil 1" high into large cast iron or heavy pan and heat until temp reaches 350f.
  • Fry chicken cutlets for 3-4 minutes per side. Work in batches and do not crowd. When cutlets finish cooking set on wire rack or plate lined with paper towels.
  • Enjoy chicken cutlets by themselves or serve with an optional arugula salad with extra virgin olive oil, lemon juice, and shaved parmesan cheese. Enjoy!

Video

Notes

  • Ingredient Amounts - If you need a touch more breadcrumbs, flour or another egg just add it in as required.  The thickness of the chicken cutlets will dictate how much of these ingredients are needed for the breading.
  • Thin Chicken - Fillet the chicken cutlets and pound out to no more than 1/2" thick.  The thinner, the better.  A lot of grocery stores sell ultra thin cutlets these days.
  • Oil temp - 350f is the target temp for frying cutlets.  An oil thermometer is a good kitchen tool to have.  
  • Prep - Cutlets can be breaded ahead of time and stored in the fridge before cooking for up to 24 hours.
  • Storing  and Leftovers- The cooked cutlets can be stored for up to 3 days in the fridge.  Reheat at 325 for 12-15 minutes when ready to serve.

Nutrition

Calories: 837kcal | Carbohydrates: 47.2g | Protein: 46.6g | Fat: 52.2g | Saturated Fat: 9.4g | Cholesterol: 215mg | Sodium: 969mg | Potassium: 503mg | Fiber: 2.8g | Sugar: 3.1g | Calcium: 152mg | Iron: 7mg