Italian Chicken Cutlets
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
837 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Chicken Cutlets
Description
This recipe for Italian Chicken Cutlets uses thin chicken slices that are dredged first in seasoned flour, then dipped in beaten eggs, and finally coated with a breadcrumb blend flavored with Pecorino Romano cheese and fresh parsley. The breading process builds a savory crust with a balance of salty and herbal notes. Frying the cutlets in 1-inch-deep oil at a stable temperature of 360°F ensures an even, golden crust without excessive oil absorption. The result is a cutlet with a crisp coating and tender inside. Serving with lemon wedges brightens the flavor and can be complemented by a fresh arugula salad for a light side. The recipe advises adjusting the amount of breading ingredients as needed depending on chicken thickness and allows for breading ahead of time for convenience.
Ingredients
- olive oil for frying, enough to fill pan at least 1-inch high
- 1 pound (454g) chicken cutlet thinly sliced
- 1/2 cup (65g) flour for dredging only
- 1 1/2 teaspoons kosher salt divided, Diamond Crystal brand
- 1/2 teaspoon black pepper
- 3 large egg beaten
- 1 cup (100g) Italian seasoned breadcrumbs
- 3 tablespoons flat-leaf parsley Italian, minced
- 1/4 cup (23g) Pecorino Romano cheese grated
- 1 large lemon cut into wedges, for serving
Instructions
- Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.
- Dredge dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.
- Pour oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 360f.
- Fry chicken cutlets for 3-4 minutes per side. Work in batches and do not crowd. When cutlets finish cooking set on wire rack or plate lined with paper towels.
- Serve chicken cutlets by themselves or with an arugula salad or lemon wedges. Enjoy!
Notes
- Adjust breadcrumbs, flour, or egg amounts as needed for thicker or thinner cutlets to ensure proper breading.
- Use thin cutlets, ideally pounded no thicker than 1/2 inch, for even frying and tenderness.
- Maintain oil temperature at 360°F for crisp breading; an oil thermometer is helpful.
- Cutlets can be breaded up to 24 hours ahead and stored refrigerated before frying.
- Store cooked cutlets in the fridge up to 3 days; reheat at 325°F for 12-15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 47.2g | 16% |
| Protein | 46.6g | 93% |
| Fat | 52.2g | 80% |
| Saturated Fat | 9.4g | 47% |
| Cholesterol | 215mg | 72% |
| Sodium | 969mg | 40% |
| Potassium | 503mg | 11% |
| Fiber | 2.8g | 11% |
| Sugar | 3.1g | 6% |
| Calcium | 152mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
