Go Back

Crispy Chicken Cutlets Recipe

Thin chicken breast slices coated in seasoned breadcrumbs and pan-fried until golden and crispy for a quick 18-minute family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 chicken breast slices
  • 100 g white flour about 3/4 cup
  • 200 g breadcrumbs about 2 cups
  • 70 g Parmesan or pecorino cheese grated, about 3/4 cup
  • 2 medium eggs
  • fresh parsley chopped
  • salt and black pepper to taste
  • olive oil for frying

Equipment

  • large skillet
  • Meat mallet
  • 3 shallow bowls
  • Paper towel-lined plate

Method
 

  1. Set up three shallow bowls: beaten eggs in one, flour in another, and breadcrumbs mixed with Parmesan, parsley, salt, and pepper in the third.
  2. Pound the chicken slices with a meat mallet if desired, then season both sides with salt and pepper.
  3. Dip each chicken slice in the flour, coating both sides completely.
  4. Dip the floured chicken into the beaten egg, then press into the breadcrumb mixture, covering the surface fully with no bare spots.
  5. Heat a generous amount of olive oil in a large skillet over medium heat for 2 to 3 minutes, until a pinch of breadcrumbs sizzles immediately when added.
  6. Fry the cutlets for 2 to 3 minutes per side until golden brown, then transfer to a paper towel-lined plate to drain.

Notes

Let breaded cutlets rest in the fridge for 30 minutes to an hour before frying for extra crispiness. Store leftovers in the fridge for 3 to 4 days and reheat in a 390°F oven for 10 to 15 minutes. Can also be baked at 400°F for 25 minutes or air-fried at 400°F for about 4 minutes per side.