Description

Crispy, golden, and juicy Italian chicken cutlets made with seasoned breadcrumbs and parmesan — perfect for a quick weeknight dinner or sandwich filler.

Ingredients

Units Scale

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 1/2 cups Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil (for frying)
Lemon wedges (for serving, optional)

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Instructions

Slice each chicken breast horizontally to make thinner cutlets. Pound lightly if needed for even thickness.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper.
Coat each chicken cutlet in flour, dip in egg mixture, then press into the breadcrumb mixture until well coated.
Heat olive oil in a large skillet over medium heat.
Fry chicken cutlets in batches for 3-4 minutes per side or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges if desired.

Notes

Use panko breadcrumbs for extra crispiness.
Can be baked or air-fried as a healthier option.
Leftovers make great sandwiches or topping for salads.

Nutrition

Serving Size: 1 cutlet
Calories: 390
Sugar: 1g
Sodium: 540mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 32g
Cholesterol: 120mg