Ingredients
- 1 cup Italian Dressing (I use Olive Garden brand!)
- 2 Chicken Breasts, sliced into 6–8 thin cutlets
- 2 cups Seasoned Italian Breadcrumbs
- 1 cup Parmesan Cheese
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Red Pepper Flakes
Instructions
1. Marinate the Chicken
Marinate chicken cutlets in Italian dressing for 1 hour — no more! This keeps the chicken tender without turning mushy.
2. Prep the Breading
In a shallow bowl, mix the seasoned breadcrumbs, parmesan, garlic powder, onion powder, and red pepper flakes.
3. Bread the Cutlets
Remove chicken from the marinade and press firmly into the breadcrumb mixture. Make sure each piece is coated well.
🔥 Stove Top Method
- Heat avocado oil or high-heat olive oil in a skillet over medium-high heat.
- Shallow fry each cutlet for 2–3 minutes per side until golden and crisp.
- Ensure internal temperature reaches 165˚F.
- Transfer to a wire rack while you finish cooking the rest.
🌬️ Air Fryer Method
- Spray air fryer basket with avocado oil.
- Lay cutlets in a single layer, spray tops with oil.
Air fry at 400˚F for 10–12 minutes, then flip and cook 5–7 minutes more, until internal temperature reaches 165˚F.
Notes
If you’re wanting to freeze the cutlets, flash freeze on a sheet pan (I like to line with parchment paper first!), then store in an airtight container or ziptop bag.
When you’re ready to reheat the cutlets, pop a frozen cutlet into the air fryer at 350˚ for 6 minutes, or until warmed through. (If you’re using your oven, you can reheat at 350˚ for 10-12 minutes)
