Make perfectly crispy Italian breaded chicken cutlets in just 20 minutes. They're juicy and tender in the middle, super crisp outside, and loaded with parmesan and Italian herb flavoring. A delicious, quick & easy protein for busy weeknights!
Prepare two wide bowls. In the first, combine the flour, breadcrumbs, shredded parmesan, and all the seasonings and mix well. In the second, whisk the eggs, lemon zest, and chopped parsley. Set them aside.
Using a long, sharp knife, slice each of the chicken breasts in half lengthwise for 6 thinner pieces. It's best to slice in one clean slice rather than see-sawing through the meat.
Use a meat mallet to pound the meat if needed until all the cutlets are equally thin – about 1/4-inch thick (the thinner, the better).I recommend using a meat mallet, but a clean hammer, rolling pin, or pan's bottom will also work.
Pat the chicken dry with paper towels. Working one at a time, dip each chicken cutlet into the egg mixture, allowing any excess to drip back into the bowl. Then transfer it to the flour-breadcrumb mixture, pressing it into the meat for optimal adhering.
Add the oil to a large, heavy-based pan and heat it over medium heat until it reaches about 350-375ºF/176-190ºC.
Working one or two cutlets at a time, carefully lower them into the hot oil and fry for 2-3 minutes per side (based on the thickness) until cooked through and crisp outside.The cutlets are very thin, so they cook quickly. The exact time will depend on their thickness. To ensure they’re fully cooked, use a thermometer inserted into the center of the chicken. It should read 165ºF/74ºC.
Repeat with all the remaining meat, then allow the cutlets to rest for 5 minutes before serving. Enjoy!
Notes
Don’t use chickens straight from the fridge: It’s best to allow it to sit at room temperature for 20 minutes first. Otherwise, its cold temperature can affect the oil temperature and cause sogginess.
Set up the breading station: Get the egg and panko mixtures ready before preparing the chicken so it's ready to go. To avoid too much mess, use one hand for the egg mixture and one for the breading (or use tongs).
Experiment with seasonings: If you don't have to use Italian seasoning, other options, like Cajun seasoning, will work, too. You can also add a little extra flavor with individual spices, like smoked paprika (for smokiness) or cayenne (for spiciness).
Don’t overcrowd the chicken: It will reduce the oil temperature and lead to a soggy fried chicken recipe. Instead, fry them in batches.
Ensure the oil is at the right temperature: Keep an instant-read thermometer nearby to monitor the temperature and adjust it if needed. It shouldn’t go below 325ºF while cooking the cutlets.
Ditch paper towels: Instead, drain the cutlets on a wire cooling rack over a baking tray. This allows air to circulate so the breading doesn’t steam/ soften.
Check the blog post for more tips and serving recommendations!