Italian Chicken Cutlets
Italian Chicken Cutlets are breaded and fried until golden, and perfect served with some lemon wedges and arugula, but also great for salads, sandwiches, or chicken parmigiana!
Servings: 4
Ingredients
- olive oil for frying, enough to fill pan at least 1-inch high
- 1 pound (454g) chicken cutlets thinly sliced
- 1/2 cup (65g) flour for dredging only
- 1 1/2 teaspoons Diamond Crystal Kosher salt divided
- 1/2 teaspoon black pepper
- 3 large eggs beaten
- 1 cup (100g) Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat-leaf parsley
- 1/4 cup (23g) grated Pecorino Romano
- 1 large lemon cut into wedges, for serving
Instructions
- Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.
- Dredge dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.
- Pour oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 360f.
- 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.
- Serve chicken cutlets by themselves or with an arugula salad or lemon wedges. Enjoy!
Notes
- 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.
- 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.
- 360f is the target temp for frying cutlets. An oil thermometer is a good kitchen tool to have.
- 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
