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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
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Pressing the breadcrumbs into the chicken helps flatten the strips into cutlets.
Can I use a different type of dressing?
Yes, you can experiment with different dressings, but Italian dressing adds a unique flavor.
What oil is best for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F.
Can I bake these instead of frying?
Yes, you can bake them at 400°F for about 20 minutes, flipping halfway through.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
