If you’ve ever wondered why some chicken cutlets turn out pale while others are perfectly golden and crispy, this recipe is the answer. Rita’s method uses two simple upgrade which are Italian dressing in the egg wash and Parmesan cheese in the breadcrumbs. The difference is unreal!
This is an old-school, home-cook technique that delivers restaurant-style chicken cutlets without any fancy steps or equipment. Just a pan, a little oil, and patience.
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Why This Recipe Works
This isn’t a shortcut recipe, it’s a smart one. If you like pan fried recipe try this Pan Seared Walleye (Lemon Pepper) and Blackstone Fried Rice
- Italian dressing adds seasoning, oil, and acid right into the egg wash
- Parmesan helps the breadcrumbs brown faster and crisp better
- Pan frying gives full surface contact for that golden crust plus the chicken doesn’t take long to cook at all with since they are pounded very thin and even
- Dip the cutlets in your favorite sauce mine is the plant powered ranch from Hidden Valley cause it’s dairy free
It’s simple, reliable, and repeatable — exactly how a good cutlet recipe should be.
Ingredients Needed for Rita's Chicken Cutlets
- 2 to 3 large boneless, skinless chicken breasts
- 3 Large Eggs
- 2 to 3 tablespoons Italian dressing (any basic bottled version works)
- 1 cup Italian-style breadcrumbs
- ½ cup Grated Parmesan cheese
- Salt & pepper (optional, go light — Parmesan is salty)
- Neutral oil (for frying, Vegetable or Canola)
How to Make Rita’s Chicken Cutlets
1. In a shallow bowl, whisk: eggs and a splash of Italian dressing. This seasons the chicken before it hits the breadcrumbs and helps the coating stick evenly.
2. In another shallow dish, combine: Italian breadcrumbs and Grated Parmesan cheese. Mix well so the cheese is evenly distributed.
3. Dip each cutlet into the egg mixture and let excess drip off. Press firmly into the breadcrumb mixture on both sides
Don’t rush this step — good contact = better crust.
4. Pan Fry (This Part Matters) Heat a non-stick pan over medium to medium-high heat abd add enough oil to lightly coat the bottom. When oil shimmers, add cutlets
Cook 2–3 minutes per side, undisturbed, until golden brown and cooked through.
Flip once. No poking. No moving around.
5. Drain & Rest. Transfer to a paper-towel-lined plate and let rest a minute before serving.
Pro Tips for Perfect Cutlets
- Thin, even cutlets cook best and brown evenly
- Don’t overcrowd the pan — cook in batches
- If the pan looks dry, add a little more oil between batches
- Non-stick pans are more forgiving and help keep the crust intact
Serving Ideas
These cutlets are incredibly versatile:
- Serve with pasta or a side of Ceasar salad
- Make chicken cutlet sandwiches
- Add to wraps or naan bread
- Top with lemon for a lighter options
They also reheat surprisingly well in a skillet or air fryer.
Final Thoughts
This recipe works because it layers flavor at every step not because it’s complicated. Italian dressing in the eggs and Parmesan in the breadcrumbs are small changes that make a huge difference.
If you want chicken cutlets that are actually golden, actually crispy, and actually worth making at home especially this is the one.
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Ritas Chicken Cutlets
- Prep Time: 10 min
- Cook Time: 16 min
- Total Time: 26 min
- Yield: 4 1x
- Category: Easy
- Method: Pan Fry
- Cuisine: American
Description
Rita’s Italian chicken cutlets are golden, crispy, and pan-fried to perfection with Italian dressing and Parmesan for unbeatable flavor.
Ingredients
- 2 to 3 large boneless, skinless chicken breasts
- 3 Eggs
- 2 to 3 tablespoons Italian dressing (any basic bottled version works)
- 1 cup Italian-style breadcrumbs
- ½ cup Grated Parmesan cheese
- Salt & pepper (optional, go light - Parmesan is salty)
- Neutral oil (for frying, Vegetable or Canola)
Instructions
1. In a shallow bowl, whisk: eggs and a splash of Italian dressing. This seasons the chicken before it hits the breadcrumbs and helps the coating stick evenly.
2. In another shallow dish, combine: Italian breadcrumbs and Grated Parmesan cheese. Mix well so the cheese is evenly distributed.
3. Dip each cutlet into the egg mixture and let excess drip off. Press firmly into the breadcrumb mixture on both sides
Don’t rush this step — good contact = better crust.
4. Pan Fry (This Part Matters) Heat a non-stick pan over medium to medium-high heat abd add enough oil to lightly coat the bottom. When oil shimmers, add cutlets
Cook 2–3 minutes per side, undisturbed, until golden brown and cooked through.
Flip once. No poking. No moving around.
5. Drain & Rest. Transfer to a paper-towel-lined plate and let rest a minute before serving.
Notes
- Thin, even cutlets cook best and brown evenly
- Don’t overcrowd the pan — cook in batches
- If the pan looks dry, add a little more oil between batches
Nutrition
- Serving Size: 1
- Calories: 315
- Sugar: 2g
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 31g
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