Description
This quick and easy chicken cutlet recipe with Italian breadcrumbs uses no flour for an extra fast weeknight meal.
Ingredients
Scale
- 1 package chicken cutlets (roughly 1 – 1 1/2 lbs)
- 1/2 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional
- 4 Tablespoons olive oil
- 4 Tablespoons unsalted butter
Instructions
- Pound: Pound each chicken cutlet to 1/4″ thin.
- Mix: Mix together the bread crumbs, Parmesan, garlic powder, Italian seasoning, salt, pepper and red pepper flakes.
- Coat: Pack each chicken cutlet into the breadcrumbs until a nice coating covers each breast.
- Heat: Heat the butter and oil in a large skillet over medium high until the butter melts.
- Fry: Pan fry each side of the chicken for 3-4 minutes until golden brown and place on a wire rack to cool.
Notes
This recipe does not use an egg wash. To ensure maximum crispiness, place the chicken on a wire rack to cool so the bottom doesn’t get soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 140 mg
Keywords: Italian chicken cutlets, panko breadcrumbs, quick dinner, pan fried chicken