Italian Breaded Chicken Cutlets
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!
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Servings: 4
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.
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