Italian Chicken Cutlets Recipe

5 from 154 votes

Chicken cutlets with Italian seasonings fried until golden brown and crispy!

Prep Time10

Cook Time10

Marinating5

Total Time25

Servings: cutlets

1 pound (450 grams) skinless chicken breast ((approx two chicken breasts without tenders))

Slice each chicken breast in two horizontally.
1 pound (450 grams) skinless chicken breast
Using a meat mallet, pound between two sheets of plastic until thin.
Whisk together the ingredients for the marinade - egg, white wine, crushed garlic, salt, and pepper. Refrigerate until needed.
1 garlic clove, 1 egg, 1 tablespoon dry white wine, salt and pepper to taste
Add chicken breast turning each over to coat in egg mixture. Cover and place in the fridge for anything from 15 minutes to 3 hours to marinate.
When ready to fry the chicken, combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
1 cup Italian bread crumbs, ¼ cup grated Parmesan cheese
Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs. Turn chicken over in the bread crumbs and press to stick the crumbs.
Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
olive oil for frying
Serve with a good squeeze of fresh lemon juice!

Tips for Success

Be sure to use thinly sliced chicken breast for this recipe. Check the instructions which show how to cut cutlets from the chicken breast. Alternatively, buy them from the grocery store.
For less mess and splatters, place the chicken between two sheets of plastic or parchment paper before pounding.
Pound evenly but gently so the meat doesn't tear. The result should be cutlets that are the same thickness to ensure even cooking.
Let the meat time marinate for at least 15 minutes.
Olive oil is my preferred oil for frying. However, sunflower oil or your favorite vegetable oil can be used.