Chicken Cutlets
Crispy, golden chicken cutlets seasoned with Italian herbs and Pecorino Romano. These cutlets are pressed into breadcrumbs instead of pounded, creating a thin, flavorful coating that fries beautifully in olive oil. Perfect for serving with pasta, salad, or in a sandwich.
Yields: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Special Equipment: frying pan or skillet.
Ingredients
2–3 boneless, skinless chicken breasts
2 eggs
½ cup Italian dressing
2 cups seasoned breadcrumbs
½ cup grated Pecorino Romano cheese
1–2 tablespoons dried or fresh parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
Olive oil, for frying
Optional: freshly squeezed lemon, for serving
Directions
Prepare the Chicken: Slice chicken breasts into cutlets. Lightly season both sides with salt and pepper.
Make the Egg Wash: In a shallow bowl, whisk together the eggs and Italian dressing.
Season the Breadcrumbs: In another bowl, mix breadcrumbs with Pecorino Romano, parsley, garlic powder, onion powder, Italian seasoning, and a little salt and pepper.
Coat the Chicken: Dip each chicken piece into the egg mixture, then press firmly into the breadcrumb mixture with your hands. Flatten the cutlet as you press so it’s thin and well-coated.
Pan-Fry the Cutlets: Heat olive oil in a skillet over medium heat. Fry the cutlets until golden brown and crisp on both sides, about 3–4 minutes per side.
Drain & Serve: Transfer to a paper towel–lined plate. Serve hot with your choice of sides and a squeeze of freshly squeezed lemon, if desired.
