Crispy Chicken Cutlets

Crispy, golden-brown chicken cutlets pan-fried to perfection, creating a juicy and flavorful main dish. Serve with a light salad or rich pasta for the perfect meal!

These chicken cutlets are one of the most versatile and delicious ways to prep for the week. The uses are endless but some of my favorites are with an arugula salad (shown above) or with a creamy vodka pasta. So perfectly seasoned and crispy you really can’t go wrong!

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Welcome to Sundays at Grace’s! A personal food blog sharing my favorite meals and recipes from my kitchen to yours. I hope you enjoy them as much as I do!

chicken cutlets, chicken cutlets no flour, dinner recipes, protein, chicken, chicken recipes, crispy chicken, Italian chicken cutlets, easy chicken cutlets
dinner, main dish
Italian
Yield: 4
Crispy Chicken Cutlets

Crispy Chicken Cutlets

Crispy, golden-brown chicken cutlets pan-fried to perfection, creating a juicy and flavorful main dish. Serve with a light salad or rich pasta for the perfect meal!

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
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Ingredients

  • 1.5 lbs thin-sliced chicken breast*
  • 2 eggs
  • 1 tbsp water
  • 2 cups seasoned Italian breadcrumbs**
  • 1 tbsp garlic powder
  • 1 dried parsley
  • 1/3 cup freshly grated Parmesan
  • salt and pepper to taste
  • avocado oil for frying (or any frying oil)

Instructions

  1. In a shallow bowl, whisk the eggs, water, and salt and pepper to taste until smooth
  2. In a second shallow bowl, add the breadcrumbs, parmesan, garlic powder, and parsley. Season with salt and pepper then mix until well combined.
  3. Set up the breading station with the chicken on the far left, eggs to the right, breadcrumbs to the right of the eggs, and a clean plate or pan on the far right to place your chicken on when done.
  4. One at a time, take a piece of chicken dipping it in the egg mixture, flipping to coat both sides. Let the excess drip off before moving on.
  5. Next, transfer the chicken to the breadcrumbs pressing the chicken down to coat the first side well before flipping and doing the same to the second side. Place on the clean plate. Repeat with the remaining chicken.
  6. Heat over medium-high a generous amount of oil in a medium to large pan ensuring it coats the entire bottom of the pan. Place the cutlets down in the oil one at a time, do not overcrowd the pan.
  7. Cook until golden brown on each side, the time will vary depending on how hot your oil is but about 2-3 minutes on each side. Remove from the pan and place on a paper towel lined plate.
  8. Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

Notes

  • *I buy my chicken pre-sliced because it is one of my favorite cooking shortcuts. If your's are not pre-sliced, cut boneless skinless chicken breast into thin slices and pound until you reach your desired thickness
  • **I prefer to use seasoned breadcrumbs but if are using plain simply double the seasonings
  • I do not do a layer of flour before the eggs on my chicken cutlets, I find I like them better that way and they are just as crispy!
  • This recipe makes 4-6 cutlets, if you are feeding more than 2 people I would recommend doubling the recipe
  • Leftovers can be stored, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.



Nutrition Facts

Calories

472

Fat

11 g

Sat. Fat

4 g

Carbs

48 g

Fiber

3 g

Net carbs

45 g

Sugar

5 g

Protein

44 g

Sodium

2770 mg

Cholesterol

175 mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

https://www.sundaysatgraces.com/chickencutlets