Scale

4 boneless skinless chicken breasts

1 cup Italian-style breadcrumbs

1/2 cup grated Parmesan cheese

2 large eggs

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup all-purpose flour

1/2 cup olive oil (for frying)

Fresh parsley (optional, for garnish)

Lemon wedges (for serving)

1. Slice chicken breasts in half lengthwise to create thin cutlets

2. Place chicken between plastic wrap and pound to even thickness

3. Set up breading stations: flour in one bowl, egg mixture (eggs + milk) in another, and breadcrumbs mixed with Parmesan and seasonings in a third

4. Dredge each cutlet in flour, then dip in egg mixture, then coat in breadcrumb mixture

5. Heat olive oil in a large skillet over medium heat

6. Cook cutlets for 3–4 minutes per side until golden brown and crispy

7. Transfer to a paper towel-lined plate to drain excess oil

8. Garnish with parsley and serve with lemon wedges

For extra crispiness, double dip the chicken in egg and breadcrumbs

Use panko breadcrumbs for an even crunchier texture

Do not overcrowd the pan while frying

Serve with pasta, salad, or garlic bread for a complete meal

Store leftovers in the fridge for up to 3 days

Keywords: crispy italian chicken cutlets, chicken cutlets recipe, breaded chicken cutlets, easy chicken dinner