Description
This Italian Chicken Cutlets recipe features tender, thinly pounded chicken breasts marinated in a flavorful mixture of egg, garlic, dry white wine, salt, and pepper, then coated with Italian bread crumbs and Parmesan cheese before being shallow fried to golden perfection. It’s a quick and delicious dish perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 pound (450 grams) skinless chicken breast
- 1 egg
- 1 garlic clove, crushed
- 1 tablespoon dry white wine
- Salt and pepper to taste
Breading
- 1 cup Italian bread crumbs (homemade or store bought)
- ¼ cup grated Parmesan cheese
For Frying
- Olive oil for shallow frying (about ¼ to ½ cup depending on pan size)
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally to create two thinner pieces. Place each piece between two sheets of plastic wrap and pound them gently with a meat mallet until they are evenly thin, about ¼ inch thickness.
- Make the Marinade: In a bowl, whisk together the egg, dry white wine, crushed garlic, salt, and pepper until well combined. Refrigerate this marinade until ready to use.
- Marinate the Chicken: Place the chicken pieces into the marinade, turning to coat each piece thoroughly. Cover and refrigerate for a minimum of 15 minutes, up to 3 hours for enhanced flavor and tenderness.
- Prepare the Breading: In a flat shallow plate or baking pan, combine the Italian bread crumbs with the grated Parmesan cheese. Mix well to evenly distribute the cheese.
- Coat the Chicken: Remove each chicken piece from the marinade, letting excess drip off. Lay each piece onto the bread crumb mixture and turn to coat both sides, pressing gently so the crumbs adhere well to the chicken.
- Heat the Oil: Pour olive oil into a large frying pan to cover the base roughly ¼ inch deep. Heat over medium-high heat until shimmering but not smoking.
- Cook the Chicken Cutlets: Place the breaded chicken pieces carefully in the hot oil. Shallow fry until each side is golden brown and the chicken is cooked through, about 3-4 minutes per side depending on thickness. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Serve: Drain the cooked chicken cutlets on paper towels to remove excess oil. Serve hot with a good squeeze of fresh lemon juice to brighten the flavors.
Notes
- Use fresh garlic for the best flavor in the marinade.
- For a crispier crust, do not overcrowd the pan during frying to maintain oil temperature.
- The chicken can marinate longer than 3 hours but not more than 24 hours for safety and texture.
- Use a neutral oil with a high smoke point or extra virgin olive oil for pan frying for best flavor.
- To make this recipe gluten-free, substitute the Italian bread crumbs with gluten-free breadcrumbs.
