Description
Crispy and flavorful Italian Chicken Cutlets fried to golden perfection, coated in a seasoned breadcrumb and Pecorino Romano crust. This classic Italian dish is quick and easy, perfect for a satisfying weeknight dinner served with lemon wedges or a fresh arugula salad.
Ingredients
For Frying
- Olive oil, enough to fill pan at least 1-inch high
For Chicken Cutlets
- 1 pound chicken cutlets, thinly sliced
- 1/2 cup flour, for dredging only
- 1 1/2 teaspoons Diamond Crystal Kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat-leaf parsley
- 1/4 cup grated Pecorino Romano
- 1 large lemon, cut into wedges, for serving
Instructions
- Prepare Dredging Stations: Set up three separate bowls or baking dishes. In the first bowl, combine the flour with half of the salt and pepper. In the second bowl, beat the eggs thoroughly. In the third bowl, mix together the Italian seasoned breadcrumbs, Pecorino Romano, minced parsley, and the remaining salt and pepper.
- Dredge the Chicken Cutlets: Coat each chicken cutlet first in the seasoned flour, shaking off any excess. Dip the floured cutlet into the beaten eggs, ensuring it is fully coated and allowing excess egg to drip off. Finally, press the cutlet into the breadcrumb mixture, coating both sides completely. Place the breaded cutlets on a parchment paper-lined baking sheet to rest.
- Heat the Oil: Pour olive oil into a heavy pan or cast iron skillet to a depth of about 1 inch. Heat the oil over medium heat until it reaches a temperature of 340°F to 360°F, ideal for frying.
- Fry the Cutlets: Carefully place the breaded chicken cutlets into the hot oil. Fry the cutlets for 3 to 4 minutes on each side until golden brown and cooked through. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy cutlets. Remove fried cutlets and place on a wire rack or plate lined with paper towels to drain excess oil.
- Serve: Serve the Italian chicken cutlets hot, either on their own or accompanied by fresh lemon wedges, which add a bright citrus flavor, or a peppery arugula salad for a refreshing contrast.
Notes
- Ensure the oil temperature is maintained between 340°F and 360°F to achieve a crispy crust without burning the breadcrumbs.
- Do not crowd the pan while frying; this helps maintain the oil temperature and ensures even cooking.
- For extra flavor, add garlic powder or Italian seasoning to the breadcrumb mixture.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Can be kept warm in an oven set to 200°F while frying remaining batches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian