Italian Chicken Cutlets

5 from 5 votes

These crispy, succulent chicken cutlets are dinner party elegant, but weeknight easy!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: date night, dinner party, weeknight

Servings: people

1/3 cup all-purpose flour
2 large eggs beaten
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons dried Italian seasoning
4 boneless skinless chicken breasts 5 to 6-ounces each
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter divided
6 tablespoons vegetable oil divided (such as avocado oil or other high heat oil), or olive oil (see recipe note)
finely chopped fresh Italian parsley for garnish
1 lemon cut into wedges for serving, optional

Preheat oven to 200˚F.
Place an oven-safe rack inside a baking sheet.
Set out three shallow bowls. Place flour in one, beaten eggs in the second, and combine the breadcrumbs, parmesan cheese and Italian seasoning in the third.
Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to 1/2-inch thickness. Repeat with remaining chicken breasts. Season each chicken breast on both sides with salt and pepper.
Working with one chicken breast at a time, dredge in flour, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, coat both sides in breadcrumb mixture, gently pressing to adhere. Transfer to a clean plate or platter as you go.
Heat 1 tablespoon of the butter and 3 tablespoons of the vegetable oil in a large non-stick skillet over medium heat until hot; carefully place 2 of the chicken breasts in the oil mixture and cook until chicken is cooked through and crust is golden brown and crispy, 3 to 5 minutes per side. Transfer chicken breasts to baking sheet and place in preheated oven. Add remaining butter and vegetable oil to skillet and cook 2 remaining chicken breasts 3 to 5 minutes per side, until crisp, golden brown and cooked through.
Place 1 chicken breast each on 4 dinner plates. Sprinkle lightly with kosher salt and garnish with parsley; serve immediately with lemon wedges if desired.

You can pan fry these cutlets in olive oil, but keep a close eye on it as it burns more easily than high heat vegetable oils.

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