Italian Chicken Cutlets
Juicy and tender chicken cutlets, breaded to golden perfection, ideal for quick weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pound to even thickness
- 1 cup all-purpose flour For coating
- 2 large eggs Beaten for egg wash
- 1 cup breadcrumbs Preferably Italian-style
- to taste none salt and pepper For seasoning
- 1 tsp garlic powder Adds flavor to coating
- ½ tsp dried oregano For breadcrumb mixture
- as needed none olive oil For frying
- as needed none fresh parsley, chopped For garnishing
Instructions
Preparation
- Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1/2 inch).
- In one shallow dish, mix flour with salt, pepper, and garlic powder.
- In a second shallow dish, beat the eggs until well combined.
- In a third shallow dish, combine the breadcrumbs with dried oregano.
Coating
- Dip each chicken breast into the flour mixture, then the egg wash, and finally coat it with breadcrumbs, pressing lightly for an even coating.
Cooking
- In a large skillet, heat a generous amount of olive oil over medium-high heat.
- Carefully add the chicken cutlets to the hot oil. Cook for about 4-5 minutes on each side until they are golden brown and cooked through, ensuring the internal temperature reaches 165°F.
- Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
Serving
- Top with fresh parsley before serving for a pop of color and freshness.
Notes
For best results, ensure the oil is hot enough before frying and avoid overcrowding the skillet.