Italian Chicken Cutlets

Here’s a basic recipe for frying up some classic cutlets!

Italian Chicken Cutlets

  • 8 chicken cutlets
  • 2 c fresh breadcrumbs, made from day-old crusty bread
  • 1/4 c grated Parmesan cheese
  • 1/4 c grated Romano cheese
  • 2 T Italian seasoning
  • all purpose flour
  • 1 large eggs, beaten with a fork
  • 2 T water
  • kosher salt and pepper
  • ~1/2 cup olive oil for frying

Pound chicken to ~ 1/4″ thickness if necessary.

Toast the breadcrumbs in a 400F oven until lightly browned. In a bowl, combine the breadcrumbs with the cheeses and Italian seasoning.

Set up a dredging station: one dish with flour, one with the egg and water combined, and one with the breadcrumbs. Heat a large cast iron skillet or nonstick skillet on medium-high, and add the oil to heat. Season the cutlets with salt and pepper on both sides. One at a time, coat the chicken first in the flour (shake off the excess), then egg wash, and then breadcrumbs. Add cutlets to the hot pan, cooking to a good golden brown on each side. Serve!



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