Using a meat mallet, pound between two sheets of plastic until thin.
Whisk together egg, white wine, crushed garlic, salt and pepper.
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.
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.
Serve with a good squeeze of fresh lemon juice!
Tips for Success and FAQ'sThe success of this recipe relies on thin chicken cutlets and learning to cut chicken breast into cutlets is essential but easy. You'll need a sharp knife, patience and practice. Just hold the chicken breast flat with the palm of your hand and with the other hand slice through the middle.Pounding the chicken between two sheets of plastic means less mess and splatters. I like to use a plastic bag which I've slit open.Don't be overzealous when pounding or the meat will tear. This will still be delicious but just not as pretty. What you are looking for is the same thickness so that the Italian chicken cutlets cook evenly.Be sure to allow the meat time to marinade in the egg mixture which will ensure juicy, tasty chicken cutlets.I don't have a meat mallet. What else can I use?Use a wooden rolling pin or the bottom of a heavy skillet if you don't have a meat mallet.What oil is best for Italian chicken cutlets?I prefer to use olive oil to fry chicken cutlets. However, sunflower or grapeseed oil are good alternative. Adding a tablespoon of butter to the oil for frying is also delicious.Can Italian chicken cutlets be baked instead of fried?Yes, these can be baked but the result will be slightly different. To bake, heat a baking sheet covered with non stick paper in the oven. Then place the chicken cutlets onto the hot baking sheet and bake for 15 minutes at 350ºF/180ºC flipping the cutlets over halfwayCan these chicken cutlets be made aheadYes! Prepare up to and including step 6. Then cover well with plastic wrap and refrigerate for up to a day. Or freeze for longer storage. TOP TIP: separate layers of uncooked chicken cutlets with plastic before freezing for up to 3 months.Please Note:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.