To Make the Easy Italian Chicken Cutlets:
Begin by pounding each chicken cutlet to about 1/4-inch thickness. This ensures even cooking and helps the chicken remain tender.
In a shallow dish, mix together the Panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes (if using). This will be the breading for your chicken cutlets.
Take each chicken cutlet and press it into the breadcrumb mixture, ensuring that both sides are evenly coated with the mixture. Pat the breadcrumbs onto the chicken to create a nice, even coating.
In a large skillet, heat the olive oil and unsalted butter over medium-high heat until the butter is melted and the oil is hot. This combination of butter and oil will give your chicken cutlets a rich flavor and a beautiful golden crust.
Carefully place the breaded chicken cutlets into the hot skillet. Pan fry each side for 3-4 minutes, or until the cutlets are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
After cooking, remove the chicken cutlets from the skillet and place them on a wire rack to cool slightly. This allows the coating to stay crispy.
Serving: Serve these Italian chicken cutlets with a side of pasta, a fresh salad, or roasted vegetables for a complete and satisfying meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to maintain the crispy texture.