Savor the simplicity and deliciousness of our Italian Breaded Chicken Cutlets, featuring key ingredients like chicken breasts, panko breadcrumbs, Parmesan, and Italian seasoning. Perfect for various dishes or enjoyed on their own with a lemon twist!
Whenever I think of Italian Breaded Chicken Cutlets, I’m transported back to my grandmother’s bustling kitchen, filled with the aromas of sizzling garlic and herbs. As a child, I’d stand on a stool beside her, wide-eyed, as she shared secrets of her homeland’s cuisine. She would tenderly prepare these cutlets for family gatherings, ensuring each piece was perfectly seasoned and breaded. Her meticulous attention to detail and the laughter we shared while cooking are memories I cherish and recreate with each chicken cutlet I prepare today. This recipe is more than just food; it’s a celebration of family, tradition, and the joy of cooking together.
Why You’ll Love These Italian Breaded Chicken Cutlets
Our Italian Breaded Chicken Cutlets recipe stands out for its authentic taste, versatility, and simplicity. Here’s why you’ll love making and eating them:
- Authentic Italian Flavor: Combining Parmesan, panko, and Italian seasoning delivers a crispy, flavorful crust that’s irresistibly Italian.
- Versatile Serving Options: Whether nestled in a sandwich, topping a salad, or served as a main with a squeeze of fresh lemon, these cutlets are incredibly adaptable.
- Simple and Quick: From kitchen to table in just 40 minutes, this recipe is perfect for a busy weeknight yet elegant enough for entertaining.
Ingredients Notes
Creating the perfect Italian Breaded Chicken Cutlets begins with understanding your ingredients. Here are some tips:
- Flour and Egg Wash: These elements help the breadcrumbs adhere, ensuring a crisp exterior. Be sure to shake off excess flour for the best texture.
- Panko Breadcrumbs: Opt for panko over regular breadcrumbs for a lighter, crunchier coating that truly sets these cutlets apart.
- Parmesan and Italian Seasoning: The combination of cheese and herbs infuses each bite with deep, savory flavors, echoing traditional Italian fare.
- Chicken Preparation: Pounding the chicken to an even thickness promotes uniform cooking, resulting in juicier, more tender cutlets.
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How To Make Italian Breaded Chicken Cutlets
Let’s break down the steps to making your Italian Breaded Chicken Cutlets perfectly every time:
- Preparation: Start by setting your oven to 200˚F and arranging an oven-safe rack on a baking sheet. This setup will keep your cooked cutlets warm while you finish frying the rest.
- Breading Station: Arrange three bowls for a dredging station – flour, beaten eggs, and a breadcrumb mixture. This assembly line approach ensures an efficient and mess-free breading process.
- Chicken Pounding: Use a meat mallet or rolling pin to pound the chicken breasts to an even half-inch thickness inside a plastic bag. This not only tenderizes the meat but also ensures it cooks evenly.
- Dredging and Frying: Coat each breast in flour, dip in egg, then breadcrumbs. Fry in a mix of butter and oil until golden brown, then transfer to the oven to keep warm. This method ensures each cutlet is crispy on the outside and tender on the inside.
- Serving: Serve the cutlets hot, garnished with parsley and lemon wedges on the side for a fresh, zesty finish.
Storage Options
Italian Breaded Chicken Cutlets are best enjoyed fresh, but they can be stored and reheated:
- Refrigeration: Keep in an airtight container for up to three days.
- Freezing: Freeze individual cutlets between layers of parchment paper for up to a month. Reheat in the oven to preserve the crispy texture.
- Reheating: Warm in a 350˚F oven until heated through; this method helps retain the crispy crust better than microwaving.
Variations and Substitutions
This recipe is wonderfully flexible. Here are some variations and substitutions to tailor it to your taste or pantry availability:
- Breadcrumbs: Swap panko for traditional breadcrumbs or gluten-free options if needed.
- Cheese: Try different hard cheeses like Asiago or Romano for a new flavor profile.
- Herbs: Mix up the seasoning by adding different dried herbs like oregano or basil, or even a pinch of red pepper flakes for a kick.
- Oils: Olive oil can be used for a more traditional flavor, but keep in mind it has a lower smoke point than other oils like avocado oil.
Italian Breaded Chicken Cutlets
Ingredients
- 1/3 cup of all-purpose flour
- 2 large eggs beaten
- 1 cup of panko breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 teaspoons of dried Italian seasoning
- 4 boneless skinless chicken breasts, approximately 5 to 6 ounces each
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons of butter divided
- 6 tablespoons of vegetable oil divided (such as avocado oil or another high-heat oil, or alternatively olive oil as noted in the recipe)
- Finely chopped fresh Italian parsley for garnish
- 1 lemon cut into wedges for serving (optional)
Instructions
- Preheat the Oven: Initiate the cooking process by preheating your oven to 200˚F (approximately 93˚C).
- Prepare Baking Sheet: Insert an oven-safe rack into a baking sheet to facilitate easy transfer and holding of the chicken cutlets.
- Organize Dredging Stations: Arrange three shallow bowls in a sequence. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, combine the panko breadcrumbs with the grated Parmesan cheese and Italian seasoning.
- Prepare the Chicken: Encase one chicken breast at a time in a plastic zip-top bag or between two layers of plastic wrap. Flatten to a uniform thickness of approximately 1/2 inch using a meat mallet or rolling pin. Season both sides of each chicken breast liberally with kosher salt and freshly ground black pepper.
- Dredging Sequence: Commence with dredging each chicken breast in flour, ensuring excess is tapped off. Subsequently, dip into the beaten eggs, allowing excess to drip off. Conclude by coating thoroughly in the breadcrumb mixture, pressing gently to ensure adherence. Transfer each coated chicken breast to a clean plate or platter.
- Cook the Chicken: In a large non-stick skillet, heat one tablespoon of butter and three tablespoons of vegetable oil over medium heat until the mixture is hot. Carefully add two of the chicken breasts to the skillet and cook until the chicken is thoroughly cooked and the exterior is golden brown and crispy, approximately 3 to 5 minutes per side. Once cooked, transfer these to the prepared baking sheet and place in the preheated oven to keep warm. Proceed to add the remaining butter and vegetable oil to the skillet and cook the remaining chicken breasts following the same method.
- Serving: Distribute the cooked chicken cutlets onto dinner plates, one per plate. Optionally, enhance each serving with a light sprinkle of kosher salt and a garnish of chopped fresh parsley. Serve immediately, accompanied by lemon wedges if desired.
