Italian Chicken Cutlets with Herbs (Printable)
Crispy golden chicken cutlets with Italian herbs and Parmesan, ready in 30 minutes for easy dinners.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
→ Breading Station
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 cup Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - ½ teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ For Frying and Serving
11 - ½ cup olive oil (or vegetable oil)
12 - Lemon wedges, for serving
# How To Make:
01 - Prepare three shallow bowls: one with flour; one with beaten eggs and milk whisked together; one with breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper combined.
02 - Pat chicken breasts thoroughly dry with paper towels. Dredge each breast in flour, shaking off excess. Dip into egg mixture, then coat completely with breadcrumb mixture, pressing firmly to adhere the coating.
03 - Heat oil in a large skillet over medium-high heat until shimmering but not smoking.
04 - Add chicken cutlets in batches without crowding the pan. Fry 3–4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Serve immediately with lemon wedges on the side.
# Expert Hints:
01 -
- The breading stays perfectly crispy without falling off, something I finally mastered after many failed attempts
- They cook in under 15 minutes but taste like something that simmered all day
02 -
- Let the breaded cutlets sit on a wire rack for ten minutes before frying. This drying time helps the coating set so it does not slide off in the oil.
- Maintain your oil temperature between 350 and 375 degrees. If it gets too hot the coating burns before the chicken cooks through.
03 -
- Use a digital thermometer to check your oil temperature. It is the only way to get consistent results every time.
- Season every single layer with a pinch of salt. The flour, the egg wash, and the breadcrumbs all need seasoning for the best flavor.