Crispy Italian Chicken Cutlets
A classic breaded chicken recipe that also happens to be one of the more versatile. Chicken breasts are pounded thin, pan-fried and served super-crispy right out of the pan. Keep this crunchy Italian chicken cutlets recipe in your back pocket to pull out for a quick and easy weeknight meal or leftovers for the lunchbox.
Servings 4
Equipment
- longer set of tongs
Ingredients
- 4 chicken breasts air-chilled chicken is what I use. Do not use tenders, tenderloins or thin cut breasts.
Breadcrumb Layer
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese freshly grated
- 2 teaspoons roasted garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon onion salt
- ¼ teaspoon cayenne pepper
Egg
- 1 large egg beaten
Flour Layer
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
To fry
- 24 oz canola or avocado oil or half a 48 oz bottle
Instructions
- Pat the chicken dry.Use a flat meat mallet or tenderizer and flatten the chicken thin between two sheets of parchment. You’re looking for the chicken to be about 1/4 – 1/8″ thick.4 chicken breasts
- Make your breading station by gathering three pie plates or wide plates/bowls with edges or sides. In the first dish ,blend the breadcrumbs, cheese, both salts, cayenne and pepper in the 3rd dish½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 teaspoons roasted garlic powder, 1 teaspoon kosher salt, 1 teaspoon onion salt, ¼ teaspoon cayenne pepper
- Crack and whip the egg in the 2nd dish.1 large egg
- In the 3rd dish, mix the flour with the salt and pepper.½ cup all purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the chicken to the flour blend and turn to coat. Be sure to coat all sides of the chicken - don't miss any nooks and crannies!
- Lay the chicken in the beaten egg and use a fork to turn and make sure egg is all over the chicken.
- Finally, place the chicken in the breading and firmly pat to bread the chicken. Turn and repeat on the other side. Pat more on as needed.
- Remove the chicken to a rack and refrigerate uncovered for at least 30 minutes to allow the breading to dry a bit. (You can do this the morning of the day you plan to serve it).
- To a large wide stainless steel fry pan with higher sides, pour in the oil to halfway up the sides of the pan. Heat the oil up to about 350˚ . The temperature will drop a bit once the chicken is added so watch your heat and adjust as needed to maintain 350˚.24 oz canola or avocado oil
- Use tongs to add the chicken to the hot oil, taking care to gently lay it in so you don’t splash the hot oil and burn yourself.
- After 2 minutes, flip the chicken to the other side. Repeat this 5 times for a total of 10 minutes.
- The cutlets are done when the chicken is golden brown and reaches a temperature of 166˚ when the thermometer is inserted in the middle or thickest part of the chicken breast.Remove to the rack and salt as needed. Serve immediately. Also great chilled!
Notes
- I have found that a stainless steel skillet works best for chicken cutlets.
- Don't skip the refrigeration step for best results!!
