Chicken Cutlets
Published July 16, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless, skinless chicken breasts (about 8 ounces each)
- Salt and black pepper
- ½cup all-purpose flour
- 2large eggs
- 1½cups panko bread crumbs
- ⅓cup grated Parmesan
- ½teaspoon garlic powder
- ½teaspoon Italian seasoning
- ⅓cup extra-virgin olive oil
- ⅓cup neutral oil, such as canola or avocado oil
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
680 calories; 46 grams fat; 8 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken breasts dry with a paper towel, then carefully slice each in half horizontally to form two thin cutlets. Using a meat mallet or a rolling pin, pound the cutlets until they are somewhere between ⅛- and ¼-inch thick. Season the chicken all over with ½ teaspoon salt and ¼ teaspoon pepper.
- Step 2
Place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and beat them with a fork. In a third bowl, combine the panko, Parmesan, garlic powder, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
- Step 3
Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, then the panko mixture. Place the chicken breasts on a plate until ready to cook.
- Step 4
Heat the olive oil and canola oil in a large (12-inch) skillet over medium-high. When the oil is hot (it should sizzle immediately if you drop a bread crumb into the pan), carefully place two cutlets in the pan. Adjust the heat to medium and cook about 2 minutes on each side, until golden-brown and just cooked through.
- Step 5
Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining two cutlets, adjusting the heat as necessary.
- Step 6
Serve the cutlets hot or warm, with lemon wedges on the side.
Private Notes
Comments
I am Italian American from New Haven, CT, and my family made these with Progresso Italian breadcrumbs, not panko.
I made them for years using this exact technique of flour/ egg/ crumbs until I saw a 90 nonna on the gram just mix the chicken in a bowel of eggs then bread crumbs. I tried it and they were perfect! So now I skip the flour step always.
I love eggs. I, too, once had a bowel full of eggs
I am making this recipe for the second time tonight and although I read it at five, I have to tell you that I modified the recipe based on another comment. So it’s really a five for them! Here’s what I did. I bought trimmed chicken breast, trim them once again and flatten them with a meat mallet between two pieces of plastic wrap. Before pounding, I used salt, pepper, garlic powder, and onion powder sprinkled over the breast on both sides. The spices got pounded into the chicken. I then took mayo, slathered it on both sides of the chicken and covered it then in unseasoned Panko crumbs. I let them sit in the fridge for an hour or so while I was finishing the rest of dinner. These fry up amazing! No egg needed, no flour needed. No mess! The whole process was so much simpler! Thank you to the reader who suggested this, you’ve made my whole life easier! Try it people, it works!
made these cutlets to use in a chicken parm! so incredibly delicious and simple.
Recipe is great as written. To keep things neat, I put the chicken inside of a gallon ziplock before pounding. Less fiddly than plastic wrap and it's sealed on 3 sides to prevent leaks. Keep cooked cutlets on a baking sheet in the oven on warm while the rest are frying.