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