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Italian Chicken Cutlets Recipe
Pan-fried or baked, this fabulously easy Parmesan Crusted Chicken makes crispy delicious Italian chicken cutlets in under 30 minutes! Pair with pasta or your fave Italian sides.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 235 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 pounds chicken cutlets thinly sliced chicken breasts
- 2/3 cup Panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 large egg
- 3 tablespoons olive oil
- salt and pepper
Instructions
For the Italian Chicken Marinade -
- In a gallon zip bag, combined the egg, Italian seasoning, garlic powder, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Shake the bag to mix the seasoning into the egg. Then add the chicken cutlets to the bag. Zip closed and shake to coat the chicken. Use immediately, or refrigerate and allow the chicken to marinate for several hours.
- When ready to cook, set out a pie pan. Mix the Panko breadcrumbs with the Parmesan cheese. One at a time, dip the chicken cutlets into the Panko mixture and coat well on both sides.
Cup of Yum
For the Pan-Fried Italian Chicken Cutlets -
- Set a large 14 inch cast-iron skillet over medium heat. Place the olive oil in the skillet. Once the oil is hot, gently lower the chicken cutlets into the skillet. Pan fry for 4 to 5 minutes per side, until the exterior is golden brown. Once fully cooked, move to a paper towel lined plate to drain. Serve warm.
For Baked Italian Chicken -
- Preheat the oven to 400°.F. Set out a rimmed baking sheet. Pour the olive oil over the pan. Once the chicken cutlets are well coated in Panko, place them on a baking sheet. Then flip them over so that the Panko has been coated in oil on both sides.
- Bake for 15 minutes. The top should brown, but if it doesn’t, you can place the cutlets under the broiler for one minute to reach your desired color. Serve warm.
Notes
- To store leftovers: Let the cutlets cool completely before transferring to an airtight container, and keep them in the refrigerator for up to 3 days. Reheat by baking in a 350 degree preheated oven for 10 minutes, until warm. You can microwave to reheat, but the breaded Italian chicken won't have the same delightful crunchiness.
- Pan or oven-fried chicken cutlets also freeze well! Transfer cooled pieces to a freezer-safe airtight container (like a plastic zipper bag), and keep them in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost function in the microwave. Then bake in a 400 degree oven for 10-15 minutes until hot.
Nutrition Information
Serving
1pc
Calories
235kcal
(12%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
266mg
(11%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
153IU
(3%)
Vitamin C
1mg
(1%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 1pc | |
| Calories | 235kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 266mg | 11% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.