Pan-fried breaded chicken breast is an easy and delicious recipe, that reveals a crispy exterior and juicy and tender meat. It is one of these meals that will make everyone ask for more and if you serve it with a squeeze of lemon and a classic arugula tomato salad you will have a complete meal. Trust me, pan-fried breaded chicken breast or as well call it in Italy chicken cotoletta, is one of these go-to recipes that once you try, you will make again and again.
I must confess that has been the first meal my mom cooked for me when I visit my parents in June. At the first bite, I tasted the crunchy exterior and the juicy and tender meat and I smiled because that was the taste of home. A simple meal, ready in minutes, made with care and attention that gives succulent results. It was so good that I had it 3 times in 2 weeks and I asked my mom to make it for YOU. If you check my social media platform, Instagram, you will see it.
Why you will love this recipe
– Pan-fried chicken cutlets is a classic Italian recipe that is a real treat with just a few humble ingredients.
– it is ready in less than 30 minutes, so it is perfect for those busy weeknights when you still want to bring a nutritious meal to the table.
– Your kids will LOVE it and you know that is made with natural ingredients!
-You need 8 ingredients for this dish, including salt and oil, and I’m sure you have them all in your pantry.
– It’s a recipe you can make year-round, just switch up the side dishes depending on the season.
Pan-fried chicken breast ingredients
To realize this recipe you will need:
Chicken cutlets: skinless, boneless. You will need to pound them thin. This will ensure even and faster cooking. My preference is to choose antibiotic-free chicken, but this is up to you. As a TIP I learned from my mom, it is better to make small incision on the side of the chicken cutlets so that the meat does not bulge during the cooking, but will stay flat.
Salt: you will need fine salt to add to the flour and then to add at the end of the cooking.
Flour: Use classic OO flour. It is the finest and guarantees better results.
Eggs: for 1 pound of chicken breast you will need 2 eggs, lightly beaten with a fork.
Breadcrumbs: use plain breadcrumbs that are not too thick – the secret to this recipe is to have an exterior side that is thick enough to form an shell and keep the meat to stay tender and juicy.
Oil and butter: use extra virgin olive oil and butter together. This mixture will not go to the burning point as fast as oil alone and will give a nice result.
Lemon:a squeeze of lemon will make these cutlets even more tastier.
How to make pan-friedn breaded chicken breast
The steps to make Pan Fried Breaded Chicken breast in the Italian way are very simple and these are the 8 golden tips of my mom. She also uses a paper towel for the flour and the breadcrumbs, so that there is not that many plates and dishes to clean.
1. Pat dry the chicken, this way the flour will stick better.
2. Pound it until it is thin. This way it will cook faster.
3. Coat each cutlet with a thin layer of flour – choose 00 Italian flour for better results.
4. Dip each cutlet into egg wash – which is simply slightly beaten eggs.
5. Dredge each cutlet in plain breadcrumbs. Make sure all the surface of the breast is evenly coated.
Coating the chicken breat in flour 
Coating the chicken breast in egg wash 
Dredging the chicken breast in breadcrumbs
6. Warm some EVOO and butter at LOW TEMPERATURE. This will prevent the chicken breast from burning and will give the cutlets a crispy and crunchy exterior. When the butter has dissolved and the oil is shimmering, add the chicken cutlets without overcrowding the pan.
7. Cook at LOW-HEAT to get a nice golden crust with juicy interior.
8. Remove the cutlets when they are evenly golden brown on each side.
Melt oil and butter on low heat 
Shallow frying the breaded chicken breast 
Crunchy breaded chicken breast
Pan Fried Breaded Chicken Breast Variations
The classic cotoletta is made with veal. So if you want to try the Cotoletta alla Milanese, just substitute the chicken for veal.
If you use pork instead, you’ll get the classic Austrian Schnitztel.
Alternatively, if you want to give your dish a different taste, you can add some freshly chopped herbs to the breadcrumbs and or some finely grated Parmesan.
More delicious recipes for you
Traditional Italian Chicken Cacciatora
Serving suggestions
I suggest serving this dish with a side salad as presented in the recipe here or with a little green salad or spring salad. Classic Roasted potatoes are also a great side to pair, especially for kids.
Which wine to pair with Pan-Fried breaded chicken breast?
This dish is crunchy on the outside and tender in the inside and since it is cooked in butter and oil, it has also a good amount of fat, therefore I suggest a red wine with a good minerality. Nerello which is a grape from the Etna slopes in Sicily pairs well with breaded chicken as it is aromatic, but will not overpower the flavor of the dish.
Ingredients
For the Breaded Chicken breast
- 1.5 pound chicken breast skinless, boneless, sliced
- 1/2 cup flour 00
- 1/2 cups breadcrumbs plain
- 1 unit egg
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 unit lemon
- 1 tsp salt
For the side salad
- 3 cups arugula
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil extra virgin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pat dry the chicken, this way the flour will stick better.
- Pound it until it is thin.
- Add 1/2 tsp salt to the flour and coat each cutlet with a thin layer.
- Dip each cutlet into egg wash.
- Dredge each cutlet in plain breadcrumbs. Make sure all the surface of the breast is evenly coated.
- Warm some EVOO and butter at LOW TEMPERATURE. When the butter has dissolved and the oil is shimmering, add the chicken cutlets without overcrowding the pan.
- Cook at LOW-HEAT to get a nice golden crust with juicy interior. Meantime in a bowl, add the salad, chopped tomatoes, salt, pepper and oil and toss it.
- Remove the cutlets when they are evenly golden brown on each side, add the rest of the salt and a squeeze of a lemon. Serve it with a lemon wedge and the side salad. Serve and MANGIA!
Nutrition
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Cotoletta gustosa e gradevolissima