Description
This Italian Chicken Cutlets (Air Fryer or Pan Fried) is made with thin chicken cutlets, bread crumbs, parsley, parmesan, fennel seeds, and garlic powder.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cups Italian bread crumbs
- ¼ cup parsley
- ¼ cup parmesan
- 1 ½ teaspoon fennel seeds, crushed by hand
- 1 teaspoon garlic powder
- Salt and Pepper to taste
- 3 eggs
Instructions
- Cut the chicken breasts in half, lengthwise, making roughly 8 equal pieces. Place a piece of chicken on parchment paper and wrap the paper around the chicken. With a meat mallet or a heavy spatula, smack the chicken down in the middle, working your way toward the edges, until you get a very thin piece of chicken. Repeat with the rest of the chicken.
- Crack the eggs into a bowl and whisk. In another bowl, add the bread crumbs, parsley, parmesan, fennel seeds, garlic powder, salt and pepper.
- Dip a piece of chicken into the eggs and then the bread crumbs on both sides. Place in a clean plate. Repeat with the rest.
- Air Fryer: Air fry at 400°F for 15 minutes, flipping once halfway. You may need to do this in batches.
- Stovetop: In a deep large pan, place olive oil and heat up to medium-low heat. Wait until the oil is hot and place the chicken into the pan. Cook for 3-5 minutes on both sides, until brown. Transfer to a wire rack and repeat with the rest.
- Garnish with extra parsley.
Notes
- Choose the right chicken: Use boneless, skinless chicken breasts for chicken cutlets, as they are easy to slice and cook quickly. Make sure the chicken breasts are fresh and of good quality for the best results.
- Even thickness: Try to slice the chicken breasts into cutlets of even thickness to ensure even cooking. If the chicken breasts are thick, you can use a meat mallet to pound them to an even thickness for more consistent results.
- Season well: Season the chicken cutlets generously with salt, pepper, and any other herbs or spices you like to add flavor. Let the seasoned chicken cutlets sit for a few minutes before cooking to allow the flavors to penetrate the meat.
- Dredge or marinate: You can dredge the chicken cutlets in flour, breadcrumbs, or other coatings for a crispy outer crust, or marinate them in a flavorful liquid to add extra flavor and moisture to the meat.
- Use the right cooking method: Chicken cutlets can be cooked using various methods, such as pan-frying, baking, or grilling, depending on your preference and the recipe you are following. Choose the cooking method that suits your taste and dietary preferences.
- Don't overcrowd the pan: When pan-frying chicken cutlets, avoid overcrowding the pan, as it can result in uneven cooking and steaming instead of browning. Cook the cutlets in batches if needed, giving them enough space in the pan for proper browning.
- Use a meat thermometer: To ensure that the chicken cutlets are cooked to the proper internal temperature, use a meat thermometer to check the thickest part of the meat. The internal temperature should reach 165°F (74°C) for safe consumption.
- Rest before serving: Let the cooked chicken cutlets rest for a few minutes before serving. This allows the juices to redistribute and helps to keep the meat juicy and tender.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 145.3
- Sugar: 1.2 g
- Sodium: 291.2 mg
- Fat: 5.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 10.6 g
- Fiber: 0.5 g
- Protein: 12.7 g
- Cholesterol: 48.8 mg
