Easy Italian Chicken Cutlets Recipe | Family Favorite Dinner

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Slice each chicken breast in half horizontally to make 8 thin cutlets. Put them between sheets of plastic wrap or parchment and pound to ¼-inch thickness. Season all over with 1 teaspoon salt and ½ teaspoon black pepper.
2. Set up three dishes: flour in the first; eggs whisked with 1 tablespoon water in the second; panko, Parmesan, garlic powder, Italian seasoning and the remaining ½ teaspoon salt in the third.
3. Dredge each cutlet lightly in flour and shake off the excess. Dip in the egg, then press into the breadcrumb mixture to coat. Place on a tray and repeat. Rest the breaded cutlets 5 to 10 minutes.
4. Add enough oil to a large skillet to come about halfway up the sides of the chicken. Heat over medium until shimmering; a breadcrumb should sizzle when dropped in. Keep the oil between 350°F and 375°F.
5. Fry about 2 minutes per side, until deep golden and the centre reaches 165°F on an instant-read thermometer.
6. Drain on a wire rack or paper towels and sprinkle with a pinch of flaky salt. Squeeze lemon juice over them and serve with lemon wedges and parsley.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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