Italian Chicken Cutlets Easy Glaze Recipe
We all have that one go-to meal that makes us feel like we've got it all figured out 🍗. For me, it's Italian chicken cutlets. These babies are crispy, juicy, and oh-so-satisfying. I mean, is there anything better than biting into a perfectly pan-fried piece of chicken that's golden on the outside and tender on the inside? Didn't think so.
What I love most about this recipe is how straightforward it is. No fancy equipment, no hard-to-pronounce ingredients—just simple, comforting food that gets the job done. Whether you're feeding picky eaters or just trying to get dinner on the table fast, these cutlets fit right in. Plus, they make killer leftovers. Sandwiches, anyone? 🥪
So if you're after something that's healthy-ish, full of flavor, and hits the spot without stressing you out, grab your skillet. We're making Italian chicken cutlets tonight—and trust me, you're gonna want seconds 😋.
Servings: 4 cutlets
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for frying
- Lemon wedges for serving
Instructions
- Slice each chicken breast horizontally to make thin cutlets.
- Set up three shallow bowls: one with flour, one with beaten eggs and water, and one with breadcrumbs mixed with Parmesan.
- Season the chicken with salt and pepper.
- Dredge each cutlet in flour, dip in egg wash, then coat in breadcrumb-Parmesan mixture.
- Heat olive oil in a large skillet over medium heat.
- Cook cutlets 3–4 minutes per side or until golden brown and cooked through.
- Drain on paper towels and serve hot with lemon wedges.