Homemade Mediterranean Chicken Cutlets
Crispy and juicy chicken cutlets coated in an Italian-seasoned breadcrumb crust, perfect for a delightful weeknight meal.
Ingredients
- 1.5 lbs chicken boneless, skinless, pounded to 1/2-inch thickness
- 3/4 cup flour all-purpose flour, seasoned with salt and pepper
- 3 large eggs room temperature
- 1.5 cups breadcrumbs panko or seasoned preferred
- 1/2 cup parmesan freshly grated for better texture
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/3 cup olive oil extra virgin preferred
- lemon wedges for serving
Instructions
- Set up three shallow bowls: one with seasoned flour, one with whisked eggs, and the last with breadcrumbs mixed with parmesan and spices.
- Pat chicken cutlets dry and season with salt and pepper.
- Dredge each cutlet in flour, dip in eggs, then coat in breadcrumbs, pressing to adhere.
- Let the breaded cutlets rest for 10 minutes to help the crust cling.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Fry cutlets in batches, about 3 minutes per side, without moving them to ensure they get crispy.
- Transfer to a wire rack to drain excess oil, keeping them crispy.
Notes
Make sure to dry the chicken thoroughly; moisture prevents crust formation. Let the cutlets rest after breading for maximum crunch! Use a wire rack for draining to avoid sogginess. If baking, preheat oven to 400°F and bake on parchment for 15-20 minutes, flipping halfway.