Homemade Chicken Cutlets

Our tried and true Italian Chicken Cutlets are crispy, crunchy and fried to golden deliciousness. Easy to make and perfect for dinner!

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings, 2 cutlets per serving

Calories 764kcal

3 lbs thinly sliced chicken cutlets pounded to ¼ to ⅓ inch thickness, see notes
1 cup all purpose flour
4 eggs
1 quart of olive oil for frying

Important Note: Your chicken breasts should be THIN! If you buy thinly sliced chicken breasts from the store, they still might be too thick. Place the chicken between two slices of parchment paper or plastic wrap and use a meat mallet to pound them to ¼ -⅓ inch thickness.
Set out 3 large shallow bowls.
In the first bowl add the flour.
In the second bowl, crack and whisk the eggs.
In the third bowl mix together bread crumbs, Parmesan cheese, dried basil, dried parsley, pepper, and salt.
Form an assembly line with the bowls. Take a chicken cutlet and cover in flour, then dip in egg, then dip in the bread crumb mixture. You can press gently to make sure the cutlets are coated with the bread crumbs. Repeat for all cutlets until all are breaded.
In a large frying pan, heat the olive oil for 10 minutes or until it reaches 350 degrees F. Use an instant read thermometer to check the temperature.
Place the chicken cutlet in the hot olive oil and fry for 4 minutes. Flip and cook for an additional 4 minutes or until golden brown.
Season with salt to taste.