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Chicken Cutlet Recipe

Crispy chicken cutlet plated with lemon and parsley
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Classic crispy Italian-American chicken cutlets made with homemade seasoned breadcrumbs, fresh garlic, and a golden cheesy crust. Perfect for sandwiches, salads, or served with marinara.

Ingredients

Scale

3 cups homemade breadcrumbs or unseasoned panko

3 cloves garlic, finely minced

2 tablespoons fresh Italian parsley, finely chopped

½ teaspoon dried Italian seasoning (optional)

1 ¼ cups grated Pecorino Romano or Parmesan, divided

Kosher salt and freshly ground black pepper, to taste

3 large eggs

1 cup all-purpose flour

2 lbs boneless, skinless chicken breasts, thinly sliced

Extra virgin olive oil, for frying

Instructions

  1. In a shallow bowl, combine breadcrumbs, garlic, parsley, seasoning, and ¾ cup cheese. Mix with fingers until evenly blended.
  2. In a second bowl, whisk eggs with ½ cup cheese, water, salt, and pepper.
  3. In a third dish, season flour with salt and pepper.
  4. Pound chicken cutlets to about ½-inch thickness if not already thin.
  5. Season both sides of chicken.
  6. Bread each cutlet: flour → egg → breadcrumbs, pressing to coat.
  7. Heat olive oil in a skillet over medium-high.
  8. Fry 1–3 cutlets at a time until golden on both sides.
  9. Drain on a rack over paper towels.
  10. Serve hot, optionally with lemon or marinara.

Notes

  • Let breaded cutlets rest 30 minutes before frying to help coating stick.
  • Use a wire rack, not paper towels, for crispier results.
  • Freeze leftover breadcrumbs for next time.
  • Try variations like Mediterranean-style with za'atar or Asian-inspired with sesame seeds.
  • Cutlets are great cold or as leftovers in sandwiches or salads.

Nutrition

Find it online: https://learnenglish100.com/cooking/chicken-cutlet-recipe/