Authentic Italian Chicken Cutlets
Serves 6
15 mins prep
15 mins cook
30 mins total
Crispy, golden, and irresistibly flavorful, these Authentic Italian Chicken Cutlets are coated in homemade breadcrumbs for the perfect crunch.
The Chicken
The Breading
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The Chicken
For the chicken, take each chicken breast and carefully slice it in half. Then take each half, place it in between saran wrap (or parchment) and gently pound them thinly with a meat tenderizer or wooden rolling pin.
Repeat this until you have 6 thin cutlets. Next, season each side with salt and pepper. Set aside and you prepare the dredging station.
The Breading
Note: check out my recipe for homemade breadcrumbs here. I like making my own as it makes all the difference. If you use store-bought, make sure you buy Italian and add finely grated Parmigiano cheese to them.
For your dredging station: Put flour on a plate. In a separate bowl, whisk two eggs and season with salt and pepper. For the last step, you'll have the homemade breadcrumbs.
Take each cutlet, dip and gently press each side in the flour (shaking off the excess).
Then dip in the whisked eggs.
And lastly coat with the breadcrumbs. Repeat these steps until all of the cutlets are breaded.
Once breaded, add enough avocado oil to a pan to coat the bottom nicely. Heat it on medium-high heat or until it shimmers. Tip: You can place a wooden spoon into the oil and if it bubbles up, it’s ready.
Take one breaded chicken cutlet at a time, place it in the hot oil away from you. I like to fry 2-3 at a time and not overcrowd the pan. Fry each one for 2-3 minutes until golden and lower the heat to medium-low. You will need to reduce the heat as Parmigiano Reggiano breadcrumbs can burn quicker.
Once fried, place each one onto a wired rack with foil underneath. Placing them on a wired rack will ensure they remain crispy. Enjoy with pasta, a side salad, in a wrap, sandwich, or any way you like!
