Chicken Breast with Italian Bread Crumbs
Thin chicken breast cutlets are seasoned, coated in flour, a Parmesan-enriched egg wash, and Italian-style breadcrumbs, then pan-fried in extra virgin olive oil until crisp and golden. Resting the breaded chicken before frying helps the coating adhere securely.
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Ingredients
For the Chicken
- Thin-cut chicken breasts or chicken breast pieces pounded to approximately 1/2-inch thickness
- Extra virgin olive oil in a generous quantity for frying
For the Seasoned Breadcrumb Coating
- Finely grated Parmesan cheese
- 2 cloves fresh garlic finely minced or grated
- Italian seasoning
- Fresh parsley finely chopped
- Panko breadcrumbs preferred for a crunchier coating
- Freshly ground black pepper to taste
- Salt to taste
For the Egg Mixture
- 3 large eggs
- Grated cheese a generous amount
- A small amount of water to loosen the egg mixture
- Salt to taste
- Black pepper to taste
For the Flour Coating
- Black pepper to taste
- All-purpose flour
- Salt to taste
Instructions
- Place the breadcrumbs in a medium, shallow dish. Grate or finely mince the two raw garlic cloves directly into the crumbs.
- Season the mixture with salt and freshly ground black pepper. Add a generous quantity of grated Parmesan, the finely chopped fresh parsley, and Italian seasoning. Stir thoroughly so the seasonings, cheese, garlic, and herbs are evenly distributed throughout the breadcrumbs.
- Crack the three large eggs into a separate shallow dish. Season them with salt and black pepper, then add a generous amount of grated cheese and a small splash of water. Whisk until the mixture is evenly combined.
- Pour the all-purpose flour into a third dish. Season it with salt and black pepper, then stir to distribute the seasoning evenly.
- Arrange the thinly sliced chicken breasts beneath a sheet of plastic wrap. Pound each piece until it is uniformly thin, aiming for approximately 1/2-inch thickness.
- Season one side of each chicken cutlet liberally with salt and pepper. Stack the pieces after seasoning so some of the seasoning transfers naturally between the cutlets.
- Using one hand, coat a chicken piece thoroughly in the seasoned flour. Lift it from the dish and gently shake away any loose excess.
- With the opposite hand, dip the floured chicken into the prepared egg mixture, making sure the surface is coated.
- Switch back to the first hand and press the chicken into the seasoned breadcrumb mixture until it is completely covered.
- Repeat with the remaining cutlets. Allow all of the breaded chicken to rest for approximately 30 minutes before cooking; this resting period helps the coating remain attached during frying.
- Pour a generous amount of extra virgin olive oil into a large skillet and heat it over medium heat.
- Working in batches, place the breaded chicken into the hot oil. Cook the first side until the coating develops a rich golden-brown color.
- Turn each cutlet and continue frying the second side until it is equally golden and the chicken is cooked through.
- Transfer the finished chicken cutlets to a wire rack or paper towels to drain away excess olive oil.
- Serve the crisp chicken breast cutlets as desired, accompanied by a salad, pasta, or a preferred dipping sauce.
Notes
Panko breadcrumbs are particularly suitable when a lighter, crunchier exterior is desired.
Freshly ground black pepper provides a more pronounced flavor than pre-ground pepper.
The small amount of water in the egg mixture thins the coating slightly, helping it spread more evenly over the chicken.
Allowing the breaded cutlets to stand for about 30 minutes before frying improves adhesion of the breadcrumb crust.
Freshly ground black pepper provides a more pronounced flavor than pre-ground pepper.
The small amount of water in the egg mixture thins the coating slightly, helping it spread more evenly over the chicken.
Allowing the breaded cutlets to stand for about 30 minutes before frying improves adhesion of the breadcrumb crust.