Italian Chicken Cutlets With Gremolata
Our fresh take on classic Italian chicken cutlets features crispy panko-coated chicken boosted with lemon zest, optional Parmesan, and a hint of Dijon. Top it up with a simple, zesty parsley-lemon-garlic gremolata finish for even more vibrance.
Servings (change as needed): 3
Ingredients
- 1 pound boneless skinless chicken breasts Note 1 (about 2 half breasts)
- seasonings: 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder
- ¼ cup all purpose flour (you will use a bit less)
- 4 tablespoons olive oil for frying (to cover bottom of pan) (or part olive, part vegetable oil or butter)
Egg mixture
- 2 eggs
- 2 teaspoons Dijon mustard
Breadcrumb mixture
- ¾ cup plain panko, Note 2 (or breadcrumbs)
- ¼ cup Parmesan cheese (optional), Note 3
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- zest of 1 lemon
Gremolata Ingredients
- ½ cup flat-leaf parsley, finely chopped
- 1 clove garlic, finely grated or minced
- zest of 1 lemon
- pinch of salt
Instructions
- PREP WORK FOR CHICKEN: If not using store-bought chicken cutlets (already pre-sliced thinly) slice the breasts horizontally with a sharp knife, then pound each piece to an even thickness - about 1/4-1/3 inch (0.6-0.8 cm) using a meat mallet, rolling pin, the heel of your hand or bottom of a small heavy saucepan (what I use). To prevent splatters, place chicken between two layers of parchment or plastic wrap.
- SEASON AND FLOUR CUTLETS; Sprinkle chicken on both sides with salt, pepper and garlic powder. Sprinkle flour on cutlets, then flop them around between your hands to achieve a thin even coating or flour.
- EGGWASH AND BREAD CUTLETS: In one bowl, mix eggs, 2 tsp Dijon and 1 tablespoon water with a fork. In a second shallow dish or bowl, combine breadcrumb mixture ingredients (panko, parmesan if using, thyme, lemon zest). If not using Parmesan, add an extra 1/4 cup/30 grams breadcrumbs and 1/4 tsp salt. For each seasoned, floured cutlet: dip in egg mixture, letting excess drip off. Then coat all over with panko mixture. Place on cutting board, pressing gently to adhere crumbs. Repeat with remaining cutlets. Let cutlets sit for 10 minutes at room temperature or up to 24 hours in the fridge.
- MAKE GREMOLATA: Combine finely chopped fresh parsley, 1 tsp minced garlic and the zest of one lemon. in a small bowl.
- PAN FRY CUTLETS: Heat a heavy large skillet to medium-high heat. Add oil to cover the bottom - approximately ¼ inch/6 mm (about 3-4 tablespoon. If a breadcrumb starts sizzling when you toss it in, the pan is ready. Reduce heat to medium heat. Add 2 cutlets (you don't want to overcrowd the pan). Fry for 2-3 minutes, use a fork to turn them over, and fry another 2 minutes. Cooking time will depend on thickness. Internal temperature with an instant-read thermometer should be 160F/71C (it will rise when resting). Repeat with remaining cutlets. You may need to add another tablespoon oil. Note 4 to bake in instead.
- SERVE: Serve immediately or, if needed, keep warm in a 200F/93C oven on a wire rack over a pan, uncovered. Sprinkle on gremolata just before serving.
Notes
- Chicken substitutes: Use pre-sliced chicken breasts, chicken thighs (trimmed), turkey cutlets, pork or veal cutlets.
- Panko alternatives: Regular breadcrumbs, homemade crumbs, or Italian breadcrumbs. If crumbs are seasoned, reduce seasonings for the breadcrumb mixture a bit, especially the salt.
- Parmesan cheese substitutes: Grana Padano, Asiago, or Pecorino Romano,
- To bake cutlets: Instead of frying, spray the breaded cutlets with oil, place on a rack over a baking pan in a hot oven (425°F/220°C), and bake until golden brown, about 15 minutes. Note: Pound the cutlets to about 1/2 inch/1.3 cm (a bit thicker than for frying) so they don't dry out. Cutlets won't be quite as crispy when baked.
- Gluten free version: Use gluten free breadcrumbs and gluten free flour.
- Dairy-free version: Omit the parmesan cheese in the breadcrumb mixture and replace with 1/4 cup/30 grams extra breadcrumbs and a little extra salt.
- Shortcuts:
- Skip the gremolata (but it's good!)
- By seasoned breadcrumbs and just add lemon zest.
- Buy pre-sliced chicken breasts (cutlets)
- Buy pre-breaded raw chicken cutlets (not always to best, but quick)
- Other variations:
- Seasoning: For breadcrumbs, use dried Italian seasoning or oregano instead of thyme. For gremolata, try basil instead of parsley.
- Toppings: Instead of gremolata, try our red pepper sauce, 5-minute herb sauce or just a squeeze of lemon juice. Or add a little mayo or oil to the gremolata for a different texture.
- Make ahead:
- Bread cutlets up to 1 day in advance. Place them in a single layer on a baking sheet, cover, and refrigerate until ready to cook.
- Store leftovers in an airtight container for up to 3 days.
- Freeze uncooked cutlets: Complete breading process, lay cutlets on a baking sheet and flash freeze until solid frozen. Transfer to a ziploc or container and freeze up to 2 months.
- Freeze cooked cutlets: Cool completely, flash freeze on a tray until solid then transfer to a ziploc bag or container. Freeze up to 2 months and reheat for a quick weeknight meal.
- Reheat (from frozen or fridge): Reheat cutlets in a 400°F (200°C) oven on a wire rack set over a baking sheet until heated through and crispy, about 10-15 minutes (adding a few extra minutes if reheating from frozen). You can also reheat in the microwave for a minute or two but the cutlets will not be crispy.
Calories: 520kcal | Carbohydrates: 21g | Protein: 42g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 213mg | Sodium: 1291mg | Potassium: 723mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1133IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 4mg