Crispy Italian Chicken Cutlets

Thinly sliced chicken cutlet first coated in eggs then tossed in a breadcrumb mixture. These shallow fried chicken cutlets are juicy on inside with a crispy outside. The breading has Italian seasoning and makes it flavourful.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Servings servings

Calories 300kcal

Author Subhasmita

Ingredients

2 large Chicken breast
¾ cup Panko Breadcrumbs
⅓ cup Fine Parmesan Cheese
¼ cup Flour
1 teaspoon Italian Seasoning
1 teaspoon Garlic Powder
1 egg
salt and pepper
2-3 cups Oil for frying

Instructions

Cut chicken breast horizontally into two pieces. You will get 4 chicken cutlets in total.
Using a rolling pin or meat mallet flatten the thick parts.
Gather two bowls. In one bowl beat 1 egg, 1 tablespoon of water, salt, and pepper.
In another bowl add panko breadcrumbs, parmesan cheese, flour, Italian seasoning, garlic powder, salt, and pepper.
Using a kitchen tong pick one cutlet. Dip both the sides in egg mixture.
Let the excess egg mixture drip off, then dip into the breadcrumb mixture. Press into the bread mixture for even coating.
Heat 2 cups of oil in a skillet. Just enough oil for shallow frying.
Fry 2 chicken cutlets at a time. Cook one side for 3-4 minutes undisturbed.
Flip and cook for another 3-4 minutes. It should be golden brown in colour.
Remove and keep it on a wired rack to drain excess oil.
Serve with a squeeze of lime with fresh salad or over pasta.

Video

Notes

Use finely grated ( not shredded) parmesan cheese, as it will stick better. You can also use bottled grated parmesan in this case.
You can also buy chicken cutlets directly from the supermarket.
If not serving immediately, cool the fried chicken cutlets on a wire rack. Else it will steam and make the crust soggy.

Nutrition