Jul 14 2026
Restaurants›Ristorante Attilio›Chicken Cutlet Recipe

Chicken Cutlet Recipe

Inspired by Ristorante Attilio
Time30m
Serves4

Make Chicken Cutlet Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Optional Ingredients

Method

Preparation

  1. 1

    Prepare the Chicken

    Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps in cooking evenly.

  2. 2

    Set Up Dredging Station

    In three separate shallow bowls, set up your dredging station: one with flour, one with beaten eggs, and the last with bread crumbs mixed with salt, pepper, garlic powder, and paprika.

Cooking

  1. 3

    Dredge the Chicken

    Take each chicken breast, first coat it in flour, shaking off excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it into the breadcrumb mixture, ensuring an even layer on both sides.

  2. 4

    Heat the Oil

    In a large skillet, heat the olive oil over medium heat until it shimmers. You can test the heat by dropping a breadcrumb into the oil; if it sizzles, it’s ready.

  3. 5

    Cook the Chicken Cutlets

    Carefully place the breaded chicken cutlets into the hot oil. Cook for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

  4. 6

    Drain and Serve

    Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain excess oil. Optionally garnish with chopped parsley and serve with lemon wedges.

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