Easy Italian Chicken Cutlets Recipe | Family Favorite Dinner

I will teach you how to make crispy, golden chicken cutlets that are juicy inside, full of flavor, and perfect for meal prep or dinner tonight.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CHICKEN CUTLETS INGREDIENTS:
► 4 medium boneless, skinless chicken breasts
► 1 1/2 tsp fine sea salt, divided
► 1/2 tsp black pepper
► 1/2 cup all-purpose flour
► 2 large eggs, plus 1 Tbsp water
► 1 1/2 cups panko breadcrumbs (or Italian breadcrumbs)
► 1/2 cup finely grated Parmesan cheese
► 1/2 tsp garlic powder
► 1 tsp Italian seasoning
► Neutral oil for pan frying (canola, avocado, or light olive oil)
► Lemon wedges, for serving
► 2 Tbsp chopped fresh parsley, for garnish

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⏱️TIMESTAMPS⏱️
0:00 Intro & what makes these cutlets special
0:25 Prep & season chicken
1:20 Breading station setup
1:50 Bread & rest cutlets
2:25 Pan-fry with oil tips
3:30 Finishing touches (salt, lemon, parsley)
5:11 Serving & taste test
5:50 Meal prep & storage tips

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Try this, and you will
never want frozen chicken again. I’m gonna show you how to make
my family’s favorite easy chicken cutlets. These are crisp
on the outside and so juicy inside. You’re gonna make these
over and over, and they’re make ahead friendly. And I am totally
craving some chicken. So let’s get started. The secret to having the
juiciest chicken breast is to prep it correctly. You’ll want
to start by trimming it, remove any excess fat. If you see it,
then cut your chicken breast in half lengthwise. You’ll end up
with eight chicken cutlets. Even if you cut them in half evenly,
they’ll still have a thicker side and a thinner side. So the
next thing you want to do is to pound them out. You can do this
between sheets of plastic wrap, but to contain the mess, I like
to put them into a large zip top bag, add a few at a time, seal
the bag tightly and pound them out. A meat mallet is an
inexpensive and handy tool, but if you don’t have one, no
worries. You can use a rolling pin or even a heavy saucepan.
Pounding the cutlets does two things. It helps them cook
evenly and it tenderizes the chicken. Once you have those
pounded out, season all over with salt and pepper. I do
season generously at this stage because it adds tons of flavor
to the chicken. Pounding the chicken just takes an extra few
minutes, but it is a game changer for juicy chicken. Next
set up your breading stations in the first bowl, add your flour.
In the second bowl, beat together two eggs and a
tablespoon of water, beat that together with a fork to form
your egg. Wash in the third bowl, you’re gonna add your
panko breadcrumbs and some finely grated parmesan cheese,
add Italian seasoning, garlic powder and salt, stir that
together to combine and our breading stations are ready. Use
tongs or a fork to move the chicken between breading
stations. This will keep your hands clean. Start with the
flour, tap off any excess, then dip into egg wash, let any extra
drip back into the bowl, and finally, put it into your bread
crumbs. You’ll want to repeat that process with every chicken
cutlet to help the breading stick, you
can use your hands to press the chicken cutlet into the
breadcrumbs. You should have an even coating all over. Oh, yay.
Just enough eggs. Love it when that happens. Hate it when it
runs out. It’s perfect. Once all of your cutlets are breaded, let
them rest for about 10 minutes. This will help the breadcrumbs
to stick better, especially while you’re cooking your
cutlets to pan fry these, use a large, heavy skillet, I’m using
my cast iron, and add enough oil to completely coat the bottom of
the pan. Heat the oil until it’s shimmering. It should be about
375 degrees Fahrenheit. And when you add the cutlets, they should
sizzle. You’ll saute for about two minutes per side, or until
they are golden brown on both sides and the inside, should
register at 165 degrees Fahrenheit on an instant read
thermometer. Because we’ve thinly pounded out these chicken
cutlets. They will cook very quickly, so make sure you don’t
overcook add more oil to the pan as needed, and repeat with the
remaining cutlets. Once they’re done, transfer them to a wire
rack and immediately sprinkle with flaky salt. Oh my goodness, I am so hungry,
and this is totally calling my name. What I love about this is
you can make it ahead. You can freeze it before it’s cooked.
You can freeze it after it’s cooked. It’ll last for up to
four days in the fridge after it’s cooked, it’s perfect for
meal prep. Kids love it after school. It reheats really well
on the skillet or the air fryer. It’s just so good. And when it’s
breaded like this, it doesn’t taste like reheated chicken.
It’s like the best once it’s off the oil, make sure you give it a
generous sprinkling of salt that really makes it like anytime you
fry something. I feel like that is just the secret ingredient.
It takes it over the top. I also like to squeeze some fresh lemon
juice. So that’s what I’m gonna do, and then serve this chicken
with wedges of lemon. Because I feel like no matter how much I
put on, I always want to put a little extra. So good, it’s so
fresh. So I’m just gonna cut myself some slices here, because
we have to get on with this taste test. You know what I’m
saying? Okay, now I need more. That was like, it just freshens it up. Because
if it’s a fried something, lemon juice cuts the richness. It’s
just a must. That’s secret number two, if we’re talking
secrets, okay, and I’m gonna just start enjoying this,
because I’m seriously so hungry for this. You can eat it as a
main course with like rice or mashed potatoes. You could put
it over a creamy pasta. You could put it into a sandwich.
There’s so much that you can do with this recipe. You can eat it
cold like I did. You can eat it cold like my husband did. It’s
just really, really a great chicken recipe. Which one will
we eat? This guy right here. Looks extra
crispy and so juicy. I’m just gonna cut right into this. Oh, I
forgot. We’re going to add a little bit
of fresh parsley vegetables. Yes, you have to serve this with
vegetables, and that is in the form of fresh parsley. We’re
going to add some salad, a little pizzazz here. I’ve got a
little extra pizzazz for the rest of it, which I’ll do later.
Mama is hungry. Oh, look at that, crunch,
crunch, crunch. And it’s just. Juicy, juicy center. Look at
that juicy chicken breast. This is one of the juiciest ways to
cook chicken breasts, because normally it’s like prone to over
drying and being kind of tough if you overcook it, it’s not
very forgiving. But when it’s breaded, it is okay. Here we go.
I’m gonna take a bite. So what do you think it’s so
good? I’ve been chewing for a while and it’s still crunchy.
Wow. And because I pounded it out, it cooked through evenly,
and it cooks super fast, because it’s just a cutlet, it’s very
slim, just a couple minutes per side, and it’s done. I love that
quick cooking chicken. Oh, I cannot wait to eat the rest of
this. This is definitely gonna be lunch, and it’s gonna be
lunch for the kids after school, and we might have some left over
for dinner. We’ll see. Let me know what is your
favorite way to serve chicken cutlets. Also, we have some
great chicken recipes in our cookbook, so make sure you check
that out. It is chock full of family friendly, family favorite
recipes you haven’t got your hands on a copy of that. I will
leave a link in the notes. Let me know where you guys spotted
Sharky in the video. As always, the first person to spot him in
a live Premiere will get the Amazon gift card. If you guys
have any recipe requests, let me know in the comments, and we
will see you on the next episode of Natasha’s kitchen. Okay, Come
to mama. Okay. And like I said, it’s a little bit of more lemon
juice. It doesn’t hurt. It’s so nice. I guess we’re adding
vitamin C. Look at us making healthy chicken. What about
Chick fil A sauce? I said we’re making healthy chicken. Okay,
Chick fil A sauce. That’s what my kids like. Maybe I should
come up with a homemade Chick fil A sauce. Let me know if you
would like that in the comments. Okay, can I have another bite? I
will. Mm, oh, even better with the lemon juice, you can use
this chicken for chicken parmesan. So good. Okay, cut,
cut. The cameras come and eat, because I’m so digging this is
so good. Whoa. I.