Italian Chicken Cutlets Recipe
These delicious Italian chicken cutlets have a crispy coating and savory seasonings and are perfect as a main course or in sandwiches, salads, or pasta dishes.
Servings: 4
Calories: 503kcal
Ingredients
- 4 thin boneless, skinless chicken cutlets
- 1 cup all-purpose flour
- salt and pepper to taste
- 2 eggs
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- vegetable oil for frying
- fresh parsley for garnish (optional)
Instructions
- Season both sides of each chicken breast with salt and pepper. Set aside.
- Place flour in a shallow dish. In another shallow dish, whisk together the eggs. In a third shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and dried basil.
- Dredge each chicken breast in the flour, shaking off the excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing to adhere.
- Heat a large skillet over medium heat and add enough oil to lightly coat the bottom. Once hot, add the chicken cutlets in batches, being careful not to overcrowd the pan. Fry on each side for about 4 to 5 minutes until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken cutlets to a serving platter. Serve hot, garnished with a sprinkle of fresh parsley.
Notes
For the oven option, bake them on a greased or lined baking sheet in a preheated 400°F oven for 20-25 minutes or until golden brown and the internal temperature reaches 165°F.
Italian Chicken Cutlets should be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 503kcal | Carbohydrates: 46g | Protein: 50g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 646mg | Potassium: 791mg | Fiber: 2g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 4mg