Italian Chicken Cutlets
Italian Chicken Cutlets are a delightful way to bring a taste of Italy to your dinner table without spending hours in the kitchen. These crispy, golden cutlets are a crowd-pleaser, perfect for family dinners or casual gatherings. The combination of tender chicken, savory herbs, and a crunchy coating is simply irresistible. Let’s dive into this recipe that is sure to become a favorite!
Why This Recipe Is Reliable
This Italian Chicken Cutlets recipe is reliable for several reasons. First, it features simple, easily accessible ingredients that you likely already have in your pantry. Second, the cooking method ensures that the chicken remains juicy and flavorful while achieving that satisfying crunch. Lastly, it allows for flexibility—whether you want to serve it with pasta, salad, or on its own, these cutlets are versatile enough to complement any meal.
What Goes Into Italian Chicken Cutlets
To make these delicious cutlets, you will need the following ingredients:
- 1 pound thinly sliced chicken breasts
- 2/3 cup panko bread crumbs
- 1/3 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 large egg
- 3 tablespoons olive oil
- Salt and pepper to taste
Appliances & Accessories
To prepare Italian Chicken Cutlets, you will need a few key appliances and accessories:
- Frying pan: A large skillet works best for frying the cutlets evenly.
- Bowl: A mixing bowl for combining the egg and seasonings.
- Plate: A plate for breading the chicken cutlets.
- Tongs: Useful for flipping the cutlets without breaking the coating.
- Meat mallet: Optional, for pound the chicken to an even thickness.
Italian Chicken Cutlets: Step-by-Step Guide
Step 1: Prepare the Chicken
Start by ensuring your chicken breasts are thinly sliced. If they are not, place them between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet. This helps them cook evenly and remain tender.
Step 2: Set Up Breading Station
In a shallow bowl, whisk together the egg, salt, and pepper. In another plate, mix the panko bread crumbs, grated parmesan cheese, Italian seasoning, and garlic powder. This will be your breading mix.
Step 3: Bread the Chicken Cutlets
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then coat it thoroughly with the breadcrumb mixture. Press the crumbs onto the chicken to ensure they stick well.
Step 4: Heat the Olive Oil
In a large frying pan, heat the olive oil over medium heat. You want enough oil to cover the bottom of the pan but not so much that the cutlets are deep-frying.
Step 5: Cook the Cutlets
Once the oil is hot, carefully add the breaded chicken cutlets to the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
Step 6: Drain and Serve
Once cooked, place the cutlets on a paper towel-lined plate to drain any excess oil. Serve them hot, garnished with fresh herbs or lemon wedges for a pop of brightness.
Budget & Availability Swaps
If you’re looking to make these Italian Chicken Cutlets more budget-friendly or if you can’t find certain ingredients, consider these swaps:
- Panko bread crumbs: You can use regular bread crumbs or crushed crackers in a pinch.
- Parmesan cheese: Pecorino Romano or any hard cheese can work as a substitute.
- Olive oil: Canola oil or vegetable oil can be used for frying.
- Italian seasoning: A mix of dried basil, oregano, and thyme can serve as a good alternative.
What I Learned Testing
Through testing this Italian Chicken Cutlets recipe, I discovered several key points:
- The importance of evenly slicing the chicken cannot be overstated; it ensures even cooking and tenderness.
- Letting the cutlets rest for a minute after frying allows the juices to redistribute, enhancing flavor.
- Experimenting with different herbs in the breadcrumb mixture can elevate the flavor profile.
- Pairing these cutlets with a simple arugula salad or marinara sauce can create a well-rounded meal.
Cooling, Storing & Rewarming
If you have leftovers, here’s how to handle them:
Allow the Italian Chicken Cutlets to cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.
Troubleshooting Q&A
What if my cutlets are soggy?
If your cutlets turn out soggy, it could be due to adding too many to the pan at once, which lowers the oil temperature. Always fry in small batches and ensure the oil is hot before adding the chicken.
Can I bake these instead of frying?
Yes! For a healthier option, you can bake the breaded cutlets in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through. You may want to spray them lightly with cooking spray for better crispiness.
How do I know if the chicken is cooked through?
The best way to check is to use a meat thermometer. The internal temperature should reach 165°F (75°C). Alternatively, you can cut into the thickest part of a cutlet to ensure there is no pink remaining.
Can I freeze the cutlets?
Absolutely! You can freeze the uncooked, breaded cutlets on a baking sheet before transferring them to a freezer-safe container. They can be frozen for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
The Last Word
Italian Chicken Cutlets are not only easy to make but also a versatile dish that can be adapted to suit your taste. Whether you’re serving them with pasta, placing them on a sub, or enjoying them plain with a squeeze of lemon, these cutlets are sure to impress. They are perfect for weeknight dinners or special occasions, making them a go-to recipe in your kitchen.
Enjoying Italian Chicken Cutlets is about more than just the meal; it’s about sharing delicious food with loved ones and creating lasting memories. So gather your ingredients, roll up your sleeves, and let’s get cooking!
Italian Chicken Cutlets
Ingredients
Equipment
Method
- Start by ensuring your chicken breasts are thinly sliced. If they are not, place them between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet.
- In a shallow bowl, whisk together the egg, salt, and pepper. In another plate, mix the panko bread crumbs, grated parmesan cheese, Italian seasoning, and garlic powder.
- Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then coat it thoroughly with the breadcrumb mixture.
- In a large frying pan, heat the olive oil over medium heat.
- Once the oil is hot, carefully add the breaded chicken cutlets to the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through.
- Once cooked, place the cutlets on a paper towel-lined plate to drain any excess oil. Serve them hot, garnished with fresh herbs or lemon wedges.
Notes
- For a healthier option, consider baking the cutlets instead of frying.
- Let the cutlets rest after frying to retain their juices.
- Experiment with different herbs in the breadcrumb mixture for added flavor.
