Crispy Pan-Fried Italian Crusted Chicken Recipe

This crispy juicy Italian Crusted Chicken is made with parmesan cheese, seasoned breadcrumbs, and tender chicken breasts, ready in just 30 minutes. The golden cheese crust crackles perfectly when you slice into the hot meat. I love making this on busy weeknights when we need something satisfying.

Why This Classic Works

I used to struggle with soggy breading when making chicken cutlets at home. The secret I discovered was mixing a generous amount of finely grated parmesan directly into the breadcrumb mixture.

This simple swap creates a barrier that locks in the moisture while frying. It gives the exterior an incredible crunch that stays crisp even after cooling down.

Italian Crusted Chicken Ingredients

• 2 large chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil

How To Make Italian Crusted Chicken

1. Prepare The Chicken: Cut the chicken breasts in half horizontally to make four thin cutlets.
2. Set Up Breading Stations: Place the flour in one shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix the breadcrumbs, parmesan, garlic powder, oregano, salt, and pepper.
3. Coat The Chicken: Dredge each chicken cutlet in the flour, dip into the beaten eggs, and press firmly into the breadcrumb mixture until fully coated.
4. Fry The Cutlets: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through.
5. Rest And Serve: Transfer the chicken to a paper towel-lined plate to drain for 2 minutes before serving.

Recipe Tips

• Pound the chicken: Keeping the cutlets an even thickness ensures they cook through at the same time without burning the crust.
• Press the breading: Firmly pat the breadcrumb mixture onto the chicken so it sticks well and creates a solid crust.
• Watch the heat: If the oil is too hot, the parmesan will burn before the chicken finishes cooking. Lower the heat if the crust browns too quickly.

What To Serve With Italian Crusted Chicken

This crispy chicken pairs beautifully with a simple buttered pasta or spaghetti marinara. You can also serve it alongside roasted garlic green beans or a crisp Caesar salad for a lighter meal.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven or air fryer for 5 minutes to restore the crispy crust. Avoid microwaving as it will make the breading soggy.

FAQs

• Can I bake this chicken instead of frying? Yes, you can bake the breaded cutlets on a wire rack at 400F for 15-20 minutes. Spray them lightly with cooking oil first to help them brown.
• Can I use panko breadcrumbs? Panko works wonderfully and gives an even crunchier texture. Just add a tablespoon of Italian seasoning to plain panko.
• How do I know when the chicken is done? The internal temperature should reach 165F on a meat thermometer. The juices will also run clear.

Nutrition

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 115mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Protein: 35g

Italian Crusted Chicken

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Italian Crusted Chicken features a crispy parmesan breading, tender chicken cutlets, and savory herbs. Ready in just 30 minutes, this fast weeknight dinner delivers a satisfying golden crunch that your whole family will devour.

Ingredients

• 2 large chicken breasts, halved horizontally

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 cup Italian seasoned breadcrumbs

• 1/2 cup grated parmesan cheese

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3 tbsp olive oil

Directions

• 1. Prepare The Chicken: Cut the chicken breasts in half horizontally to make four thin cutlets.
• 2. Set Up Breading Stations: Place the flour in one shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix the breadcrumbs, parmesan, garlic powder, oregano, salt, and pepper.
• 3. Coat The Chicken: Dredge each chicken cutlet in the flour, dip into the beaten eggs, and press firmly into the breadcrumb mixture until fully coated.
• 4. Fry The Cutlets: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through.
• 5. Rest And Serve: Transfer the chicken to a paper towel-lined plate to drain for 2 minutes before serving.