Italian Chicken Cutlets with Simple Salad

You know what happens when you add a little shredded Parmesan to your breading mix? You get extra crispy, extra delicious fried chicken. These pan fried Italian chicken cutlets with simple salad are one of my favorite easy recipes. Don’t let the breading process scare you, it really is easy! Paired with an arugula simple salad dressed with nothing but a high quality olive oil, lemon juice, salt and pepper, make this the perfect chicken dish.

Why you’ll love this Crispy Italian Chicken

  • They are extra crispy, and fried in a shallow pan with good olive oil. If you love chicken with a crunch, this is your recipe.
  • These simple flavors really highlight the natural flavors of the chicken and arugula. I love a great, simple dish that just brightens your palette.
  • This dinner, even with the breaded chicken, comes together in less than 30 minutes, and your family will think you made a gourmet meal.

Here’s what you’ll need to make it

  • 3 shallow bowls: These are for your flour, breading and egg mixture.
  • Frying pan: I prefer my Hexclad pan. As I’ve said before, invest in some good cookware!
  • Tongs: For turning your chicken. I also used it to mix my salad, but make sure you wash it in between touching your chicken with it and mixing your salad.
  • Large bowl: This is for mixing your salad.
  • Garlic press: You can also finely chop your garlic with a knife, but a garlic press makes it so easy.
  • Knife: A nice long one for cutting the chicken length wise.
  • Cutting board: Protect those countertops!
  • Measuring cups and spoons

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Ingredients & substitutions

  • Italian bread crumbs
  • Garlic
  • Parsley
  • Parmesan
  • Eggs
  • Flour
  • Boneless skinless chicken breasts sliced thin
  • Salt and pepper
  • Olive oil
  • SIMPLE SALAD
  • Arugula
  • Lemon juice
  • Olive oil
  • Salt and pepper to taste

How to make this Italian seasoned chicken breast

Step 1. Slice chicken breasts in half the long way, so they are half the thickness. Otherwise known as butterflying the breasts.

Step 2. Set out 3 shallow bowls. To the first, add your bread crumbs, Parmesan cheese, chopped parsley, salt and pepper. Mix until well combined. To the second, 3 beaten eggs, and your minced garlic. Stir until well mixed. Add flour to the final bowl.

Step 3. Dredge your sliced chicken breasts first in the flour, then the eggs, then the breadcrumb mixture. Set aside.

Step 4. To a frying pan, add enough olive oil to cover the bottom of the pan, about 1/4 inch deep. Warm over medium heat. Once the oil is heated, add the chicken breast slices.

Step 5. Cook each side for about 3 minutes, or until the bottom is crispy and golden brown. Flip over and cook for another 3 minutes. Set them aside on a paper towel lined plate to soak up excess oil.

Step 6. To make the simple salad, add arugula to a bowl, squeeze lemon juice from half a lemon onto the salad. Add salt, pepper and olive oil and mix with a tongs.

Step 7. Top each breast with the simple salad and enjoy!

FAQs about crispy chicken cutlets

What makes breading stick to chicken?

Make sure you pat the chicken dry with paper towel. You can also leave the chicken uncovered in the refrigerator to dry it out. It sounds counterintuitive, but a dry surface will help the flour adhere evenly to the chicken.

What comes first when breading chicken?

First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg. And third, the cutlet is coated in fresh breadcrumbs, which cling evenly to both sides thanks to the coating of egg.

How long should chicken sit in breading.

Press the flour mixture into the chicken pieces and set aside (for at least 10 minutes) while you prepare the oil for frying.

More easy chicken recipes few ingredients:

Italian Chicken Cutlets with Simple Salad

These crispy chicken cutlets with simple salad are the perfect way to devour fried chicken.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine Italian
Servings 4 Servings
Calories 250 kcal

Ingredients
  

  • 3 cups Italian bread crumbs
  • 3 cloves garlic
  • 2 tbsp parsley
  • 1 cup grated parmesan
  • 3 large eggs
  • 1 cup flour
  • 1 lb boneless skinless chicken breasts sliced thin
  • salt and pepper
  • olive oil

Simple salad

  • 2 cups arugula
  • 1 tbsp Lemon juice
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Slice chicken breasts in half the long way, so they are half the thickness. Otherwise known as butterflying the breasts.
  • Set out 3 shallow bowls. To the first, add your bread crumbs, Parmesan cheese, chopped parsley, salt and pepper. Mix until well combined. To the second, 3 beaten eggs, and your minced garlic. Stir until well mixed. Add flour to the final bowl.
  • Dredge your sliced chicken breasts first in the flour, then the eggs, then the breadcrumb mixture. Set aside.
  • To a frying pan, add enough olive oil to cover the bottom of the pan, about 1/4 inch deep. Warm over medium heat. Once the oil is heated, add the chicken breast slices.
  • Cook each side for about 3 minutes, or until the bottom is crispy and golden brown. Flip over and cook for another 3 minutes. Set them aside on a paper towel lined plate to soak up excess oil.
  • To make the simple salad, add arugula to a bowl, squeeze lemon juice from half a lemon onto the salad. Add salt, pepper and olive oil and mix with a tongs.
  • Top each breast with the simple salad and enjoy!
Keyword chicken cutlets, crispy chicken, simple salad

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