If you’ve been stuck buying those bland frozen chicken cutlets, it’s time to upgrade your game.
These easy Italian chicken cutlets are crispy, golden, and seriously juicy on the inside—basically everything you want in a comfort meal.
The best part?
They come together with simple pantry staples, cook in just a few minutes, and taste even better the next day (if you’re lucky enough to have leftovers).
Whether you serve them with pasta, tuck them into a sandwich, or just squeeze on some fresh lemon and eat them straight from the pan, this is one of those recipes you’ll keep coming back to.
INGREDIENTS:
4 medium boneless, skinless chicken breasts
1 1/2 tsp fine sea salt, divided
1/2 tsp black pepper
1/2 cup all-purpose flour
2 large eggs, plus 1 Tbsp water
1 1/2 cups panko breadcrumbs (or Italian breadcrumbs)
1/2 cup finely grated Parmesan cheese
1/2 tsp garlic powder
1 tsp Italian seasoning
Neutral oil for pan frying (canola, avocado, or light olive oil)
Lemon wedges, for serving
2 Tbsp chopped fresh parsley, for garnish
Table of Contents
Instructions:
- Trim chicken breasts of excess fat.
- Slice each breast lengthwise into 2 cutlets (total 8).
- Place in a zip-top bag (or between plastic wrap) and pound evenly with a meat mallet, rolling pin, or heavy pan until uniform thickness.
- Season generously with salt and pepper.
- Bowl 1: flour.
- Bowl 2: whisk eggs with water.
- Bowl 3: panko, parmesan, Italian seasoning, garlic powder, and salt.
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip into egg wash, letting extra drip off.
- Coat in breadcrumb mixture, pressing crumbs so they stick.
- Place on a tray and let rest 10 minutes.
- Heat a large skillet (cast iron recommended) with enough oil to coat the bottom (~375°F).
- Fry chicken cutlets 2 minutes per side, until golden brown.
- Internal temp should reach 165°F.
- Transfer to a wire rack and immediately sprinkle with flaky salt.
- Squeeze fresh lemon juice over hot cutlets.
- Garnish with parsley if desired.
- Serve with rice, mashed potatoes, pasta, in a sandwich, or alongside salad.
Storage & Reheating Tips
- Refrigerate leftovers up to 4 days.
- Freeze before or after cooking (use parchment between layers).
- Reheat in a skillet or air fryer for best crunch.
