Craving a meal that combines golden crispiness with a tender, juicy interior? This recipe delivers the perfect breaded chicken cutlets, boasting classic Italian flavors. You’ll achieve a satisfying crunch from the perfectly seasoned coating and a succulent bite every time. This easy and foolproof guide ensures even beginners can master these delicious breaded chicken recipes for a fantastic meal.
Why You’ll Love These Breaded Chicken Recipes
You are going to adore making these crispy cutlets for so many reasons. Get ready to impress yourself with restaurant-quality flavor!
- Achieve ultimate crispiness: Learn the secrets to a perfectly golden, crunchy coating that stays crisp.
- Enjoy rich, savory Italian flavor: A blend of Parmesan, herbs, and garlic infuses every bite.
- Quick and easy weeknight meal: From prep to plate, this recipe is designed for busy schedules.
- Incredibly versatile for many dishes: Use these cutlets in sandwiches, salads, or with pasta.
- Perfectly cooked, never dry chicken: Our method ensures a juicy and tender interior every time.
Ingredients
These delicious breaded chicken recipes start with fresh, quality ingredients. You’ll create a flavorful coating and perfectly tender chicken cutlets every time.
- 3 cups homemade breadcrumbs or Panko
- 3 cloves garlic, finely minced or grated
- 2 tablespoons fresh Italian flat-leaf parsley, finely minced
- 1/2 teaspoon dried Italian seasoning (optional)
- 1 1/4 cup finely grated Pecorino Romano or Parmesan cheese (or both), divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 large eggs
- 1 cup all-purpose flour
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- Extra virgin olive oil, for frying
Notes & Substitutions
- Breadcrumbs: Many culinary experts note that Panko breadcrumbs contribute to a uniquely crispy texture due to their airy, flaky structure. Panko breadcrumbs offer a lighter, crispier texture. Homemade breadcrumbs add a rustic touch and can be made from stale bread.
- Cheese: Use Pecorino Romano for a sharper, saltier flavor, or Parmesan for a milder, nutty taste. Combining both is also fantastic.
- Chicken: You can buy pre-sliced thin chicken cutlets, or easily slice larger breasts horizontally. For even cooking, pound them to a uniform 1/2-inch thickness.
- Olive Oil: Extra virgin olive oil imparts a wonderful flavor. For a higher smoke point, you can use a blend of olive oil and a neutral oil like canola or grapeseed.
- Seasoning: Feel free to customize the spice blend. Add a pinch of paprika, onion powder, or a dash of red pepper flakes for heat.
- Gluten-Free: Easily make this recipe gluten-free by using gluten-free flour and gluten-free breadcrumbs.
Equipment
Having the right tools makes preparing these crispy cutlets a breeze.
- Meat mallet or rolling pin
- Shallow bowls (3 for breading station)
- Large skillet or cast iron pan
- Wire rack with baking sheet
- Tongs or fork
- Instant-read thermometer (optional)
Instructions
Follow these simple steps to create perfectly crispy breaded chicken recipes. This method ensures maximum flavor and ideal texture for your Italian cutlets.
Prepare Breading Station
Start by setting up your breading bowls. Combine the breadcrumbs, minced garlic, fresh parsley, Italian seasoning, and 3/4 cup of the grated cheese in a medium shallow bowl. Season this mixture generously with salt and pepper. Use your fingers to thoroughly mix everything, ensuring the garlic and herbs are well distributed. In a second shallow bowl, whisk together the 3 large eggs with the remaining 1/2 cup cheese, a pinch of salt and pepper, and 1 tablespoon of water until combined and smooth. Pour the all-purpose flour into a third shallow bowl or onto a plate, then season it with salt and pepper and mix.
Prepare Chicken Cutlets
Take one piece of thinly sliced chicken and place it on a cutting board. Cover it with a piece of plastic wrap, then use a meat mallet or rolling pin to pound it out to an even 1/2-inch thickness. This ensures even cooking and tenderness. Repeat this process with the remaining chicken breasts. Season each piece of pounded chicken generously on both sides with kosher salt and freshly ground black pepper.
Bread the Chicken
Arrange your breading station for efficiency: chicken on the far left, then the flour, followed by the egg mixture, then the breadcrumbs, and finally a clean plate or pan for the finished, breaded cutlets. Take one seasoned chicken cutlet and dredge it completely in the seasoned flour, tapping off any excess. Next, dip the floured chicken into the egg mixture, allowing any excess to drip back into the bowl. Finally, transfer the chicken to the breadcrumbs. Press the chicken firmly into the breadcrumbs, ensuring it’s thoroughly coated on all sides. Place the fully coated chicken cutlet on your reserved plate and repeat with all remaining pieces. Let the breaded cutlets rest for at least 10-15 minutes, or up to 30 minutes, to help the coating adhere.
Pan-Fry the Chicken
Heat a generous amount of extra virgin olive oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. You’ll need enough oil to cover about a third of the chicken’s thickness. Once the oil shimmers, carefully place 1-3 breaded chicken breasts into the pan, depending on its size. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy chicken. Cook the chicken for 3-5 minutes per side, or until it’s beautifully golden brown and crispy. For optimal food safety, the USDA recommends cooking all poultry to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the cooked chicken cutlets from the pan and place them on a wire rack set over a baking sheet, or on paper towels, to drain any excess oil.
Serve
Serve your crispy Italian breaded chicken cutlets immediately. If you’re preparing a larger batch, you can keep them warm in a 250°F (120°C) oven for up to an hour before serving.
Pro Tips for Perfect Breaded Chicken
Achieving consistently crispy and delicious breaded chicken is easy with these expert tips.
- Resting: Let your breaded chicken cutlets rest for 10-15 minutes before frying. This crucial step helps the breading adhere firmly, preventing it from falling off during cooking.
- Oil Temperature: Maintain the correct oil temperature. If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the breading will burn before the chicken cooks through. Medium-high heat is usually ideal.
- Don’t Overcrowd: Fry chicken in batches, giving each piece enough space. Overcrowding lowers the oil temperature and steams the chicken, leading to a less crispy result.
- Tools: Use tongs or a fork to handle the chicken gently while breading and frying. This minimizes disrupting the coating.
- Even Cooking: Pounding the chicken to an even thickness ensures uniform cooking, preventing dry spots or undercooked areas.
- Troubleshooting: If the breading is soggy, your oil might not be hot enough, or you might be overcrowding the pan. For burnt spots, reduce the heat slightly and ensure even oil distribution.
Serving Suggestions & Variations
These versatile breaded chicken recipes shine in many different dishes.
Serving Ideas
Enjoy your crispy cutlets simply with a squeeze of fresh lemon and a sprinkle of flaky sea salt. For a hearty meal, build delicious chicken cutlet sandwiches with provolone, roasted peppers, and sautéed broccoli rabe. They are the star of classic Chicken Parmesan when topped with marinara sauce and fresh mozzarella. These cutlets are also fantastic sliced over fresh salads or paired with your favorite pasta dishes or a warm soup.
Flavor Variations
- Mediterranean: Infuse the breading with Za’atar seasoning, then serve with a side of creamy tahini sauce.
- Asian: Add a pinch of sesame seeds to the breading and serve with a sweet and savory soy-based dipping sauce.
- Spicy: Amp up the heat by incorporating cayenne pepper or red pepper flakes into the breadcrumb mixture.
- Herbs: Experiment with different fresh or dried herbs like oregano, basil, or thyme for varied aromatic profiles.
- Other Proteins: Apply this same fantastic breading technique to other proteins like thin-sliced veal, pork tenderloin, firm fish fillets, eggplant, or even firm tofu slices.
Storage & Reheating
Store leftover cooked breaded chicken cutlets in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze cooled cutlets flat on a baking sheet, then transfer to a freezer-safe bag for up to 2-3 months. Reheat in an air fryer at 350°F (175°C) for 5-7 minutes, or in an oven at 375°F (190°C) for 10-15 minutes, until crispy and heated through. Avoid microwaving, as it can make them soggy.
Nutrition Information
Please note that the nutritional values provided are estimates and can vary based on specific ingredients and preparation methods.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 480 kcal |
| Protein | 42g |
| Fat | 28g |
| Carbs | 15g |
| Saturated Fat | 5g |
| Cholesterol | 140mg |
| Sodium | 350mg |
| Fiber | 1g |
| Sugar | 0g |
FAQ
- How do I get the breading to stick? Ensure you pat the chicken dry before flouring, and press the breadcrumbs firmly onto the cutlets. Resting the breaded chicken for 10-15 minutes before frying also helps the coating adhere.
- Why are my chicken cutlets oily or soggy? This usually means your oil wasn’t hot enough, or you overcrowded the pan. Make sure the oil shimmers before adding chicken and fry in batches.
- How do I keep chicken cutlets crispy after frying? Drain them on a wire rack over a baking sheet instead of directly on paper towels. You can also hold them in a 250°F (120°C) oven while you finish frying the rest.
- Is it okay to fry chicken in olive oil? Yes, extra virgin olive oil adds wonderful flavor. For higher heat, you can blend it with an oil like canola or grapeseed.
- Can I bake or air fry these chicken cutlets? Absolutely! For baking, place on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes. For air fry these chicken cutlets, cook at 375°F (190°C) for 10-15 minutes, flipping halfway.
- What’s the best way to pound chicken thin? Place chicken between two sheets of plastic wrap and use a meat mallet or a heavy rolling pin. Pound from the center outwards until even.
- Can I use chicken thighs instead of breasts? Yes, chicken thighs work well. They might require a slightly longer cooking time due to their higher fat content.
- What are good side dishes for breaded chicken cutlets? Classic choices include pasta with marinara, a simple green salad, roasted vegetables, or mashed potatoes.
Conclusion
You’ve now mastered a truly delicious and straightforward recipe for crispy Italian breaded chicken. With a golden, crunchy coating and a perfectly juicy interior, these cutlets are sure to become a family favorite. This foolproof guide makes it simple to achieve restaurant-quality results in your own kitchen. We encourage you to try these fantastic breaded chicken recipes and discover how easy it is to create a memorable meal. Share your creations and don’t forget to leave a comment or rating!