There’s something magical about the Chicken Cutlet Recipe that lights up the palate and transports you straight to an Italian kitchen in New Jersey—a place where every crisp bite counts. Take that first crunch: thinly pounded chicken, a seasoned breadcrumb coating, and hot olive oil all combine for pure, joyful flavor. 💪
Growing up Boston-raised with Italian roots, I learned early on that freshness never compromises flavor—just like in our best chicken cutlet recipe. This one? Substantial yet simple, healthy but indulgent—you get the idea. It's truly a simple chicken cutlet recipe that packs serious punch.
Here's why this best chicken cutlet recipe always works:
Thin and even cutlets cook fast without drying out—no oven needed unless you're keeping them warm.
Homemade seasoned breadcrumbs with garlic, parsley, and pecorino give a crispy, cheesy jacket that elevates the chicken.
Extra-virgin olive oil delivers flavor and color, making it taste richer than plain vegetable oil.
As you bread and fry, visualize a healthy chicken cutlet recipe–yes, even indulgent food can be wholesome if it’s made right. Pair it with a bright salad or squeeze of lemon for balance. These cutlets also anchor hearty dinners like Chicken Parmesan or Chicken Milanese—bridging simple and sauced dishes like chicken cutlet recipes with sauce.
Imagine plating them with roasted broccoli rabe and sharp provolone for a chicken cutlet sandwich—an ultimate comfort yet flavor-packed handheld.
This Chicken Cutlet Recipe isn’t just a dish—it’s a celebration. Whether you're craving crunchy comfort, prepping a quick easy chicken cutlet recipe in oven, or looking for a healthier twist, you’re in the right place. Ready to dig into the steps that build that perfect crisp? Let’s go!
Chicken Cutlet Recipe
Published:
Golden, crispy Italian breaded chicken cutlets pan-fried in olive oil with seasoned breadcrumbs and cheese—simple, juicy, and full of flavor.
Ingredients
Instructions
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Step 1:
Set up a breading station with three bowls—flour, egg mixture (with cheese), and seasoned breadcrumbs.
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Step 2:
Slice and pound chicken breasts until they’re about ½ inch thick for fast, even cooking.
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Step 3:
Season both sides of the chicken, then dredge in flour, dip in the egg mix, and coat thoroughly with breadcrumbs.
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Step 4:
Fry the breaded cutlets in olive oil over medium-high heat until golden and crispy on both sides.
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Step 5:
Transfer cutlets to a wire rack to drain and stay crisp. Serve hot or keep warm in a low oven.
Nutrition Facts (per serving)
Calories: 489 calories
Fat: 14g
Saturated Fat: 5g
Cholesterol: 197mg
Sodium: 792mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 2g
Protein: 47g
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FAQs
How do you properly cook chicken cutlets?
Start with thin, even chicken breasts—either pre-sliced or pounded out. Bread them well, then fry in hot olive oil until both sides are golden brown and crispy. Don’t overcrowd the pan and let them drain on a rack for maximum crunch
What’s the secret to flavorful cutlets?
Season everything—every layer counts! Salt and pepper the meat directly, add grated cheese and herbs to the egg and breadcrumb mixes, and use flavorful oil for frying. Good ingredients = big flavor.
Do you put egg or flour in chicken cutlets first?
Always start with flour first—it helps the egg stick. Then go into the egg mixture, and finally the breadcrumbs. That order locks everything in for a perfect crust.
What can I make with chicken cutlets?
So many things! Sandwiches with provolone and long hots, chicken Parmesan with sauce and mozzarella, cutlet salads, or even cold leftovers straight from the fridge. They’re super versatile!
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