Our Favorite Parmesan Crusted Chicken
Chicken breasts are one of those ingredients that tend to have a bad reputation… Yet everyone still seems to love them. You might have heard people say chicken isn’t exciting or it isn’t juicy enough. But yet, chicken breasts are still super popular and used in so many dishes! It’s confusing. You see, the cut isn’t the problem; it’s all about how the chicken is prepared. Treat them right and they’re your breast friend in the kitchen!
Are chicken cutlets the same as breasts?
Yes, they sure are! Chicken cutlets are thinly sliced breasts, sometimes pounded to make even thinner. The thin cut is able to cook quickly and evenly while still staying nice and moist. Here we’re sharing one of our favorite dishes to make with chicken breast cutlets. It’s a simple breaded chicken recipe that is packed with Italian flavors, and can be made pan-fried or oven-baked.
Italian Chicken Cutlets
Crispy, crunchy, juicy, and flavorful Italian Chicken Cutlets are fabulously easy to make as a quick and nearly effortless dinner. The recipe includes only a handful of classic pantry staples you probably have in your kitchen right now – like Panko and Italian seasonings. Although I prefer to quickly pan-fry this dish, you can pop these chicken cutlets in the oven and bake them as well! However you decide to make them, these beauties are ready in under 30 minutes (including prep). Pair them with your favorite Italian-inspired sides for a satisfying meal the entire family will love!
Ingredients You Need
Chicken cutlets – thinly sliced chicken breasts Panko bread crumbs – or plain bread crumbs, but note they will not get quite as crunchy Parmesan cheese – grated Italian seasoning – store-bought or homemade Garlic powder – because is it really an Italian recipe without garlic? Egg – beaten Olive oil – or your preferred neutral-tasting high heat oil Salt and pepper
How to Make Italian Chicken Cutlets
Making the Marinade
The first step is to make the Italian marinade. In a gallon zip bag, combine the egg, and spices. Shake the bag to mix the seasonings into the egg. Then add the chicken cutlets to the bag. Zip closed and shake to evenly coat the chicken. Use immediately, or refrigerate and allow the chicken to marinate for several (up to 8) hours.
Coating the Chicken
When ready to start cooking, set out a pie pan. Mix the Panko breadcrumbs with the parmesan cheese. One at a time, dip the chicken cutlets into the panko mixture and coat well on both sides. Then choose your preferred method of cooking below!
Pan-Frying Breaded Chicken Cutlets
Next, set a large 14-inch cast-iron skillet over medium heat. Add olive oil in the skillet and once it’s hot, gently lower chicken cutlets into the skillet one at a time. Pan fry for 4 to 5 minutes per side, until the exterior is golden brown. Once fully cooked, move the fried chicken pieces to a paper towel-lined plate to drain.
Oven-Baking Crunchy Chicken Cutlets
Easily oven-fry these Italian chicken cutlets to use less oil and still have great flavor! Preheat the oven to 400° F. Set out a rimmed baking sheet and pour the olive oil over the pan. Once the chicken cutlets are well coated in Panko, place them on a baking sheet. Then use tongs to carefully flip them over so that the Panko has been coated in oil on both sides. Bake for 15 minutes. The top should brown, but if it doesn’t, you can place the cutlets under the broiler for one minute to reach your desired color.
Serving Suggestions
Snuggle these warm and crispy oven or pan-fried chicken cutlets on a large plate with your favorite carb-y sides. They are perfezione paired with spaghetti or other pastas, and a delicious balsamic cherry tomato sauce or simple marinara. Or serve alongside low(er) carb zucchini noodles (zoodles!), oven roasted potatoes with pesto, or a refreshing and hearty caprese panzanella.
Looking for More Easy and Delicious Dinner Recipes?
Skillet Chicken Puttanesca Easy Chicken Cacciatore Perfect Baked Chicken Thighs Broiled Salmon with Garlic Herb Butter Cheesy Chicken Alfredo Pasta Bake
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