Chicken Cutlets Recipe

Pound and season chicken

Trim any fat from the chicken breasts. Slice each breast horizontally to make two thinner cutlets (or butterfly and then cut if large). Place a cutlet between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until uniformly 1/4 inch (6 mm) thick. Repeat for all pieces. Pat dry with paper towels.

Set up dredging stations

Place the 3 tbs flour on a shallow plate and sprinkle about 1/4 tsp salt and 1/4 tsp pepper into it, then spread evenly. In a shallow bowl whisk together 2 eggs and 2 tbs milk until smooth. On a third shallow plate combine breadcrumbs, 2 tbs grated Parmesan, remaining salt and pepper, garlic powder and dried oregano; mix well.

Dredge cutlets

Working one at a time: coat a cutlet in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into breadcrumb mixture to coat both sides, pressing gently so crumbs adhere. Transfer to a wire rack or plate; repeat until all cutlets are breaded. Let rest 5–10 minutes to help coating set.

Heat pan

Heat a large skillet over medium-high heat. Add 4 tbs vegetable oil and 1 tbs unsalted butter. Allow oil to shimmer and butter to foam but not burn; total fat should be hot enough to sizzle when a breadcrumb is dropped in.

Pan-fry cutlets

Working in a single layer (cook in batches if needed), place cutlets in the skillet and cook without moving until golden brown, about 3–4 minutes. Flip and cook the second side until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about another 2–3 minutes. Adjust heat as needed so crumbs brown but do not burn.

Finish and rest

Transfer cooked cutlets to a clean plate lined with paper towel or a wire rack. Squeeze half of the lemon over the cutlets, sprinkle with chopped parsley and let rest 2–3 minutes to allow juices to redistribute.

Serve the cutlets immediately with lemon wedges on the side. They pair well with a green salad or over cooked pasta. Leftovers can be refrigerated up to 3 days and reheated briefly in a hot skillet for best crispness.