Chicken Cutlets
Published July 17, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless, skinless chicken breasts (about 8 ounces each)
- Salt and black pepper
- ½cup all-purpose flour
- 2large eggs
- 1½cups panko bread crumbs
- ⅓cup grated Parmesan
- ½teaspoon garlic powder
- ½teaspoon Italian seasoning
- ⅓cup extra-virgin olive oil
- ⅓cup neutral oil, such as canola or avocado oil
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
680 calories; 46 grams fat; 8 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken breasts dry with a paper towel, then carefully slice each in half horizontally to form two thin cutlets. Using a meat mallet or a rolling pin, pound the cutlets until they are somewhere between ⅛- and ¼-inch thick. Season the chicken all over with ½ teaspoon salt and ¼ teaspoon pepper.
- Step 2
Place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and beat them with a fork. In a third bowl, combine the panko, Parmesan, garlic powder, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
- Step 3
Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, then the panko mixture. Place the chicken breasts on a plate until ready to cook.
- Step 4
Heat the olive oil and canola oil in a large (12-inch) skillet over medium-high. When the oil is hot (it should sizzle immediately if you drop a bread crumb into the pan), carefully place two cutlets in the pan. Adjust the heat to medium and cook about 2 minutes on each side, until golden-brown and just cooked through.
- Step 5
Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining two cutlets, adjusting the heat as necessary.
- Step 6
Serve the cutlets hot or warm, with lemon wedges on the side.
Private Notes
Comments
I am Italian American from New Haven, CT, and my family made these with Progresso Italian breadcrumbs, not panko.
I love eggs. I, too, once had a bowel full of eggs
I made them for years using this exact technique of flour/ egg/ crumbs until I saw a 90 nonna on the gram just mix the chicken in a bowel of eggs then bread crumbs. I tried it and they were perfect! So now I skip the flour step always.
Making the panko mix, beating eggs, and rolling out chicken breast does not take 5 mins lol
I prepared and cooked just as the recipe stated. They were delicious and loved by my family.
Why the two types of cooking oil?