Crispy Chicken Cutlets

Steps

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1. 1
   Place chicken breasts on a cutting board and hold steady with one hand. Using a sharp knife, carefully slice horizontally through the middle of each breast to create two thin cutlets from each breast.
   ▶ ≈0:13
2. 2
   Season both sides of each chicken cutlet generously with kosher salt and black pepper, seasoning from above for even coverage.
   ▶ ≈1:18
3. 3
   Set up three bowls for the breading station. Fill the first with flour, beat eggs into the second, and mix breadcrumbs, grated Parmesan, and Italian seasoning in the third bowl.
   ▶ ≈1:43
4. 4
   Coat each chicken cutlet by working left to right: dust with flour and shake off excess, dip into egg mixture, then press firmly into the breadcrumb-Parmesan mixture to ensure good coating.
   ▶ ≈3:25
5. 5
   Place coated chicken cutlets on a tray and let rest for about 10 minutes to allow the breading to set properly.
   ▶ ≈4:40
6. 6
   Heat about 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering and hot, testing with a few breadcrumbs to confirm temperature.
   ▶ ≈5:18
7. 7
   Using tongs, carefully place chicken cutlets into the hot oil, working in batches of 2-3 pieces to avoid crowding. Fry each side for about 3 minutes until golden brown and crispy, flipping once.
   ▶ ≈5:42
8. 8
   Transfer cooked chicken cutlets to a wire rack or basket to drain excess oil. Serve with lemon wedges, a fresh salad, or your favorite sides.
   ▶ ≈6:51