Is there anything better than crispy pan fried chicken cutlet? What about crispy fried chicken cutlet that only takes thirty minutes? These easy Italian chicken cutlets are my weeknight version of the classic Italian dish. I cheat and skip dredging the chicken in a flour and egg wash simply because during the week who has time for that kind of clean up and extra steps? I find packing in the Panko breadcrumbs is sufficient enough to create a crispy crust.
How do you make chicken cutlets?
Start by pounding out some chicken cutlets (which are just chicken breasts cut in half length wise) until they are 1/4" thin. Then mix together some Panko breadcrumbs, Parmesan cheese, Italian seasonings, red pepper flakes, salt and pepper.
Pack each cutlet into the breadcrumb mixture until a nice coating covers the entire breast. This might take several flips.
Once the chicken is covered, heat up some olive oil and butter in a skillet (preferably cast iron) over medium high. Fry each cutlet on each side for 3-4 minutes. Be sure the internal temperature of the chicken reaches 165 degrees.
What sides go good with chicken cutlets?
What is the best oil to fry in?
I use a combination of olive oil and butter in a cast iron skillet. I like the flavor the butter has but the high smoke point the olive oil brings. I only cook my cutlets over medium high heat so the butter doesn't burn. If you were planning on cooking the chicken at a higher heat or deep frying it, I would recommend using a vegetable oil.
What's the difference between chicken breasts and cutlets?
The only difference is a cutlet is a thinly sliced or pounded chicken breast. I like to cut a chicken breast in half length wise, then pound each piece flat. I've seen another version where you cut the breast in half, then slice the fatter half lengthwise to create three pieces. Then pound them all to an even thickness.
If you love this Italian chicken cutlet recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here?s the recipe:Print