This Crispy Chicken Fritta is breaded and pan fried to perfection! It's an Olive Garden Copycat recipe, but even better at home. It's great paired with risotto, pasta, or potatoes and is ready in under 30 minutes!
This crispy chicken cutlet recipe is thinly sliced and sautés in the skillet until golden brown. Traditionally, Chicken Fritta is dipped in milk rather than egg, but I found that created a really soggy version.
After testing this recipe several times, my favorite way was to marinate the chicken in milk and still use egg for dipping. It turns out perfect!
Why You'll Love This Recipe:
- It is a super versatile recipe. You can serve it with my easy honey mustard recipe or chipotle mayo and french fries or fancy it up and cover it with my homemade pasta sauce and mozzarella for Chicken Parmesan. Yum!
- It takes less than 30 minutes to make.
- This recipe is crispy and delicious with a bit of cheesiness from the parmesan.
Chicken Cutlets- In this recipe, we use the flat side of a kitchen mallet to create thin cutlets. These fry up quickly and are perfectly browned.
Whole Milk- Milk helps tenderize the chicken. The enzymes in the milk help to break down the protein in the meat.
Panko- Panko gives the batter an airy, light texture and absorbs less oil than traditional breadcrumbs.
Breadcrumbs- For a bit of traditional, Italian style coating
Parmigiano Reggiano Cheese- My favorite cheese to bring out a nutty flavor and parmesan crust on the chicken
Flour- To allow the egg to stick to the chicken
Eggs-To help the batter to adhere to the chicken
*Full recipe ingredients and quantities are listed in the recipe card below.
Substitutions and Variations:
The parmesan cheese can be substituted with Pecorino Romano, for a saltier taste.
Equipment substitution: If you don't have a kitchen mallet, use a rolling pin or the bottom of a pan to pound out the meat.
How to Make Crispy Chicken Fritta:
Step 1: Prepare Chicken Cutlets
Begin by patting dry the chicken breast and slicing each chicken breast into two thin breasts, making 4 total breasts. Using the flat side of a kitchen mallet, pound each chicken breast about 10 times each to thin them into cutlets. Season with a pinch of salt and pepper.
Chef Tip: To avoid chicken juice flying around, cover with plastic wrap before using the mallet.
Step 2: Marinate the Chicken
Add milk into a bowl and place the chicken into the milk for 10 minutes.
Step 3: Dip Chicken Into Breading
Get three medium size bowls or pie plates ready for the dipping process.
Bowl 1: Add in flour, ½ teaspoon salt, and black pepper
Bowl 2: Crack the eggs and whisk
Bowl 3: Toss together the Panko, breadcrumbs, parmesan cheese, garlic powder, oregano, and ½ teaspoon salt.
Dip the chicken into the flour mixture using the hands or tongs.
Step 4: Next, dredge the chicken cutlet into the egg mixture and cover entirely.
Step 5: Lastly, dip the chicken into the panko bowl. Make sure to really coat the chicken with the breadcrumb mixture.
Step 6: Fry the Chicken Fritta. Place a large skillet on the stovetop over medium high heat. Pour in the vegetable oil and allow it to heat up to 375 degrees. Fry for 3 to 4 minutes on each side until the chicken is crispy, browned and has an internal temperature of 165 degrees. Transfer to a baking sheet with rack and cover with foil.
Step 7: Allow it to cool for just a few minutes before serving. It is best hot and fresh. Serve and enjoy!
- To avoid chicken juice flying around, cover with plastic wrap before using the mallet to thin out the chicken.
- The oil temperature is super important for the correct results. Make sure it's around 375 degrees before adding in the chicken. To make sure the oil is hot enough, toss a piece of breadcrumb in the oil or just dip the very end of the chicken in and make sure it is really bubbling before dropping the whole piece of chicken into the oil.
- Be sure that the chicken is cooked entirely, by making sure it is no longer pink inside and/or a thermometer should read 165 degrees. Mine were completely cooked after frying. However, if the chicken is not cooked, finish it off in a 350 degree oven for a few minutes and re-check the temperature.
Milk works to tenderize the chicken. Don't worry, you only need to leave it in the milk for 10 minutes.
I might be breaking the rules by using classic bread crumbs along with Panko, but it totally works here. I love Panko for it's airy, light texture when frying, but I wanted traditional breadcrumbs in the mix as well. It creates the best combo!
Make sure the oil is hot enough to avoid soggy, oil soaked chicken. It should be around 375 degrees. Instead of using a thermometer, I either toss a piece of breadcrumb in the oil or just dip the very end of the chicken in and make sure it is really bubbling before dropping the whole piece of chicken into the oil.
The flour helps the egg to stick to the chicken to then be dipped in the breadcrumbs. For the best crispy chicken, you will need flour.
What to Serve with Crispy Chicken:
For Chicken Parmesan, try my Homemade Marinara Pasta Sauce. Top the Crispy chicken with a piece of mozzarella cheese and broil for a minute in the oven. Serve with a nice helping of your favorite pasta tossed in Marinara. Don't forget the Caesar Salad with Homemade Caesar Dressing without Anchovies.
This recipe can be stored in the fridge in a sealed container for up to 2 days. Reheat by placing the chicken on a cookie sheet and baking at 400 degrees for 10-12 minutes, until hot.
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If you tried this Chicken Fritta Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print