Is there anything better than crispy pan fried chicken? What about crispy fried chicken 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 chicken 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.
Chicken cutlets are so versatile. You could accompany them with some easy macaroni and cheese, fettuccini alfredo, roasted vegetables, broccoli casserole and more!
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.
The only difference is a chicken 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 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:
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Easy Italian Chicken Cutlets
- Total Time: 25 minutes
- Yield: 4
Description
Is there anything better than crispy pan fried chicken? What about crispy fried chicken that only takes thirty minutes? These easy Italian chicken cutlets are my weeknight version of the classic Italian dish.
Ingredients
- 1 package chicken cutlets (roughly 1 - 1 1/2 lbs)
- 1/2 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional
- 4 Tablespoons olive oil
- 4 Tablespoons unsalted butter
Instructions
- Pound each chicken cutlet to 1/4" thin.
- Mix together the bread crumbs, Parmesan, garlic powder, Italian seasoning, salt, pepper and red pepper flakes.
- Pack each chicken cutlet into the breadcrumbs until a nice coating covers each breast.
- Heat the butter and oil in a large skillet over medium high until the butter melts.
- Pan fry each side of the chicken for 3-4 minutes until golden brown and place on a wire rack to cool (You may have to work in batches depending on how big your pan is. Don't over crowd it!).
Notes
This recipe does not use an egg wash. You can do the traditional dredge in flour then an egg wash, but I've found this recipe works fine without it. When you are packing on the breadcrumbs, it may take several flips to get the mixture to stick.
If you can't find cutlets just cut two chicken breasts in half length wise.
I highly recommend using a cast iron skillet for even browning.
Too ensure maximum crispiness before serving place the chicken on the wire rack to cool so the bottom doesn't get soggy.
- Prep Time: 10 minutes
- Cook Time: 15 mins
- Category: Dinner
- Method: Fry
- Cuisine: Italian
Keywords: chicken, pan-fried
Jason
Delicious and easy. I did feel the bread crumb coating did not coat or stick as well as I hoped and wonder if an egg wash would help
★★★★
Brenda
Made this for dinner tonight fantastic will make this again
★★★★★