Alexia's Italian Style Chicken Cutlets
Crispy pan-fried chicken cutlets seasoned with Romano and Italian breadcrumbs.
"There’s nothing like a hot, crispy, juicy chicken cutlet right out of the pan — now that’s Italian!" - Alexia
Ingredients
- 4 large boneless chicken breasts
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup grated Romano cheese
- Garlic salt (to taste)
- Cracked black pepper (to taste)
- 1 (15 oz) container Italian seasoned breadcrumbs
- 1 (15 oz) container seasoned panko breadcrumbs
- Canola oil (for frying)
Instructions
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Pound each piece thin using a meat mallet. (Tip: Place chicken between two sheets of plastic wrap or inside a zip-top bag for easy cleanup.)
Make the Egg Wash
In a large bowl, combine eggs, milk, and Romano cheese. Season to taste with garlic salt and cracked black pepper.
Prepare the Breadcrumb Mixture
In a large bowl or on a foil sheet, combine seasoned panko and Italian breadcrumbs in a 50/50 ratio.
Bread the Chicken
Dip each chicken breast into the egg wash, then coat evenly with the breadcrumb mixture. Shake off any excess and lay out the cutlets on foil.
Fry the Cutlets
Heat canola oil in a large pan over medium heat. When hot, add the chicken cutlets and fry until golden brown on both sides. (Tip: Change the oil between batches to prevent it from burning.)
Drain and Serve
Remove cutlets from the pan and layer them on a dish with paper towels between each layer to absorb excess oil. Serve hot and enjoy!