Rita’s Viral Chicken Cutlets
These viral chicken cutlets made Rita’s way are the crispiest, juiciest chicken cutlets I have ever made. The secret is a little Italian dressing whisked into the egg wash, then a coating of Italian breadcrumbs, Parmesan Romano and garlic powder. Each crispy chicken cutlet fries up golden in just a few minutes per side, and dinner is ready in about 25 minutes.
They are perfect on their own, tucked into a sandwich or turned into chicken parm. If you love these, my Easy 10-Minute Creamy Tomato Sauce is the perfect pasta to serve them with.
Why You’ll Love These Chicken Cutlets
- Extra crispy outside, juicy inside every single time.
- Italian dressing egg wash adds so much flavor to the chicken.
- Fast. Thin cutlets fry in just 2 to 3 minutes per side.
- So versatile for sandwiches, salads, pasta and chicken parm.
Ingredients for Crispy Chicken Cutlets
The Chicken
Boneless, skinless chicken breasts, sliced lengthwise into strips and pressed thin. Season with kosher salt and black pepper.
The Egg Wash
Eggs whisked with Italian dressing. This is the viral trick that seasons the chicken and helps the breading stick.
The Coating
Italian-seasoned breadcrumbs, finely grated Parmesan Romano, garlic powder and parsley.
For Frying
A neutral oil with a high smoke point, like vegetable or canola.
Swap note: Use gluten-free Italian breadcrumbs for gluten-free chicken cutlets. For a lighter version, air fry the breaded cutlets at 400°F for 8 to 10 minutes, flipping halfway and spraying with oil.
How to Make Chicken Cutlets
Step 1: Slice the chicken
Trim any fat from the chicken and slice each breast lengthwise into strips about 1 inch thick.
Step 2: Set up the breading station
Whisk the eggs and Italian dressing in one shallow bowl. In another, mix the breadcrumbs, Parmesan Romano, garlic powder and parsley.
Step 3: Bread the cutlets
Dip each piece of chicken into the egg wash, let the extra drip off, then press it into the breadcrumb mixture. Press firmly to flatten it into a thin cutlet.
Step 4: Heat the oil
Heat about 1/4 inch of oil in a large skillet over medium-high heat until it shimmers.
Step 5: Fry
Fry the cutlets in batches for 2 to 3 minutes per side, until golden brown and the chicken reaches 165°F.
Step 6: Season and serve
Move them to a paper towel-lined plate and sprinkle with salt while they are still hot.
Carly’s Expert Tips
- Press the breading in. Firm pressure flattens the cutlets and keeps the coating from falling off.
- Fry in batches. Crowding the pan drops the oil temperature and makes soggy cutlets.
- Salt right away. Seasoning while hot helps the salt stick.
- Keep them crisp. Hold finished cutlets on a wire rack in a 200°F oven while you fry the rest.
Make It Your Own
- Chicken parm: Top with marinara and mozzarella and broil until bubbly.
- Cutlet sandwich: Pile on a roll with arugula, fresh mozzarella and pesto.
- Spicy: Add red pepper flakes or cayenne to the breadcrumbs.
- Lemony: Squeeze fresh lemon over the top right before serving.
Make-Ahead and Meal Prep: Bread the cutlets up to 4 hours ahead and keep them on a tray in the fridge, or freeze breaded uncooked cutlets for up to 3 months and fry from frozen, adding a minute per side.
What to Serve With Chicken Cutlets
Serve these chicken cutlets with pasta and Easy 10-Minute Creamy Tomato Sauce, a big Caesar salad or roasted potatoes. They also make an amazing Crispy Chicken Caesar Sandwich.
Storing and Reheating
Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days.
Reheat in the air fryer at 375°F for 4 to 5 minutes or in the oven at 400°F for about 10 minutes to bring back the crunch. Skip the microwave, which makes them soggy.
What People Ask About Chicken Cutlets
Why do you put Italian dressing in the egg wash?
The Italian dressing adds flavor and acidity to the chicken and helps the breadcrumbs stick. It is the trick that made these chicken cutlets go viral.
How long do you fry chicken cutlets?
Fry thin chicken cutlets for 2 to 3 minutes per side over medium-high heat, until golden and 165°F inside.
Can I bake chicken cutlets instead of frying?
Yes. Bake on an oiled sheet pan at 425°F for 15 to 18 minutes, flipping halfway. They will be a little less crispy.
What oil is best for frying chicken cutlets?
Use a neutral oil with a high smoke point like vegetable, canola or avocado oil.
Rita’s Viral Chicken Cutlets
Ingredients
Method
- Trim any fat from the chicken and slice each breast lengthwise into 1 inch strips.
- Whisk eggs and Italian dressing in a shallow bowl.
- Mix breadcrumbs, Parmesan Romano, garlic powder, and parsley in a separate shallow bowl.
- Dip chicken in the egg wash, letting excess drip off, then coat in the breadcrumb mixture, pressing firmly to flatten into thin cutlets.
- Heat about ¼ inch of oil in a large skillet over medium-high heat.
- Fry cutlets in batches for about 2–3 minutes per side, until golden brown and the chicken reaches 165°F.
- Transfer to a paper towel-lined plate and season with salt while still hot.
