Crispy Italian Fried Chicken Cutlets
Thin, golden-crusted chicken cutlets deliver the perfect combination of crispy exterior and juicy interior in every bite. Parmesan-spiked breadcrumbs and aromatic oregano transform simple chicken breasts into an irresistible weeknight classic that’s ready in just 35 minutes. Serve with a squeeze of fresh lemon for a bright, satisfying dinner the whole family will love.
Prep Time : 20 min
Cook Time : 15 min
Servings : 4
20 min
15 min
4
Ingredients
For the Chicken
• 700g boneless, skinless chicken breasts
For the Breading Station
• 100g all-purpose flour
• 5g fine sea salt — this one on Amazon
• 3g freshly ground black pepper
• 3 large eggs
• 150g Italian-style breadcrumbs — this one on Amazon
• 50g grated Parmesan cheese — this one on Amazon
• 3g dried oregano
For Frying and Serving
• 100ml vegetable oil for frying
• Lemon wedges for serving
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Directions
- Prepare the Chicken Cutlets
Slice chicken breasts horizontally to create thin cutlets approximately 1cm thick, or pound between sheets of plastic wrap until evenly flattened to 1cm thickness. - Set Up the Breading Station
Arrange three shallow dishes in a row. In the first, combine 100g flour with 2g salt and 2g black pepper. In the second, beat 3 eggs until well combined. In the third, mix 150g breadcrumbs with 50g Parmesan cheese, 3g oregano, and remaining 1g each of salt and pepper. - Bread the Cutlets
Working with one cutlet at a time, dredge in seasoned flour and shake off excess. Dip into beaten eggs, allowing excess to drip back into the dish. Press both sides firmly into the breadcrumb mixture, ensuring complete, even coverage. Place breaded cutlets on a clean plate. - Heat the Oil
Pour 100ml vegetable oil into a large skillet and heat over medium-high heat until shimmering, approximately 175°C if using a thermometer. The oil should shimmer but not smoke. - Fry the First Batch
Carefully place 2 cutlets in the hot oil without crowding the pan. Fry for 3 minutes without moving, until the bottom is deep golden brown. Flip and fry for an additional 3 minutes until golden and cooked through to an internal temperature of 74°C. - Drain and Season
Transfer cooked cutlets to a wire rack set over a baking sheet. Immediately sprinkle with a pinch of salt while still hot. Repeat frying process with remaining cutlets. - Serve Immediately
Serve hot cutlets with lemon wedges on the side for squeezing over the top just before eating.
*Notes :
- Creating uniformly thin cutlets ensures even cooking and prevents dry, overcooked chicken—aim for consistent 1cm thickness throughout.
- Use the “wet hand, dry hand” technique when breading: designate one hand for flour and breadcrumbs, the other for egg, to keep your fingers clean and prevent clumping.
- Maintaining proper oil temperature is critical—too cool produces greasy cutlets, too hot burns the coating before the chicken cooks through.
- Keep finished cutlets warm in a 95°C oven on the wire rack while frying remaining batches to serve everything hot at once.
Nutrition Facts
( per serving )
Calories
~655 kcal
Protein
66 g
Fat
21 g
Carbs
40 g
Calories
~655 kcal
Protein
66 g
Fat
21 g
Carbs
40 g
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Italian Fried Chicken Cutlets
Ingredients
Method
- Slice chicken breasts horizontally to create thin cutlets approximately 1cm thick, or pound between sheets of plastic wrap until evenly flattened to 1cm thickness.
- Arrange three shallow dishes in a row. In the first, combine 100g flour with 2g salt and 2g black pepper. In the second, beat 3 eggs until well combined. In the third, mix 150g breadcrumbs with 50g Parmesan cheese, 3g oregano, and remaining 1g each of salt and pepper.
- Working with one cutlet at a time, dredge in seasoned flour and shake off excess. Dip into beaten eggs, allowing excess to drip back into the dish. Press both sides firmly into the breadcrumb mixture, ensuring complete, even coverage. Place breaded cutlets on a clean plate.
- Pour 100ml vegetable oil into a large skillet and heat over medium-high heat until shimmering, approximately 175°C if using a thermometer. The oil should shimmer but not smoke.
- Carefully place 2 cutlets in the hot oil without crowding the pan. Fry for 3 minutes without moving, until the bottom is deep golden brown. Flip and fry for an additional 3 minutes until golden and cooked through to an internal temperature of 74°C.
- Transfer cooked cutlets to a wire rack set over a baking sheet. Immediately sprinkle with a pinch of salt while still hot. Repeat frying process with remaining cutlets.
- Serve hot cutlets with lemon wedges on the side for squeezing over the top just before eating.
Notes
- Creating uniformly thin cutlets ensures even cooking and prevents dry, overcooked chicken—aim for consistent 1cm thickness throughout
- Use the “wet hand, dry hand” technique when breading: designate one hand for flour and breadcrumbs, the other for egg, to keep your fingers clean and prevent clumping
- Maintaining proper oil temperature is critical—too cool produces greasy cutlets, too hot burns the coating before the chicken cooks through
- Keep finished cutlets warm in a 95°C oven on the wire rack while frying remaining batches to serve everything hot at once