Paula Guadagnino Chicken Cutlet Recipe

Indulge in Paula Guadagnino's Chicken Cutlet Recipe: A Flavorful Twist on a Classic! Learn to Create the Perfect Crispy Delight!

Paula Guadagnino Chicken Cutlet

    Paula Guadagnino Chicken Cutlet

  • Cuisine: Italian-American
  • Category: Main dish
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 350 calories

Paula Guadagnino's Chicken Cutlet recipe is a classic and delicious dish that features tender chicken cutlets coated in a crispy breadcrumb mixture with a flavorful twist of smoked paprika and grated Pecorino Romano cheese.

The recipe involves slicing chicken breasts in half to create thinner cutlets and then coating them in a three-step breading process using flour, eggs, and the seasoned breadcrumb mixture.

These cutlets are then fried until golden brown and served hot, garnished with lemon wedges for a zesty kick and fresh thyme leaves for a unique and aromatic touch.

This Italian-American dish is perfect for a hearty and satisfying meal, typically served with a side of pasta, salad, or roasted vegetables.


Discover the Ultimate Crispy Delight! Dive into Paula Guadagnino's Irresistible Chicken Cutlet Recipe - A Twist You Can't Resist!


  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs (for added crunch)
  • 1/2 cup grated Pecorino Romano cheese (for a different flavor)
  • 1 teaspoon smoked paprika (for a smoky kick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder (for extra depth)
  • Vegetable oil for frying
  • Lemon wedges
  • Fresh thyme leaves, chopped (instead of parsley)

Method Instructions

  1. Start by preparing the chicken breasts. Slice each breast in half horizontally, creating two thinner cutlets from each breast.
  2. Set up your breading station in three separate shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, combine the panko breadcrumbs, grated Pecorino Romano cheese, smoked paprika, salt, black pepper, and onion powder for a flavorful twist.
  3. Heat vegetable oil in a large skillet over medium-high heat, ensuring it comes up about 1/4 inch from the bottom of the skillet.
  4. Dredge each chicken cutlet in the flour, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the seasoned breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well.
  5. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Cook for approximately 3-4 minutes per side, or until the cutlets turn a beautiful golden brown and are cooked through. Transfer the cooked cutlets to a paper towel-lined plate to remove excess oil.
  6. Serve the chicken cutlets hot, garnished with lemon wedges for that zesty kick and freshly chopped thyme leaves for a unique and aromatic twist. These delicious cutlets pair wonderfully with a side of pasta, a crisp salad, or roasted vegetables.

Enjoy your unique Paula Guadagnino's Chicken Cutlet Recipe!

Recipe Video

Paula Guadagnino Chicken Cutlet

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Recipe Tags: Paula Guadagnino Chicken Cutlet, Paula Guadagnino Chicken Cutlet Recipe, Recipe


You can serve Paula Guadagnino's Chicken Cutlet with a variety of delicious accompaniments. Here's how to serve it:

  1. Main Dish: The chicken cutlets themselves are the star of the meal. Place them on a serving platter or individual plates.
  2. Garnishes: Add a pop of color and flavor with lemon wedges. Place a couple of lemon wedges on the side of each cutlet. Squeezing fresh lemon juice over the cutlets just before eating adds a bright and zesty touch.
  3. Fresh Herbs: Instead of parsley, as mentioned in the original recipe, you can sprinkle freshly chopped thyme leaves over the chicken cutlets for a unique and aromatic twist.
  4. Side Dishes: Paula Guadagnino's Chicken Cutlets pair well with a variety of side dishes:
    • Pasta: Serve them alongside pasta with your favorite sauce, whether it's marinara, Alfredo, or pesto.
    • Salad: A crisp green salad with vinaigrette or a Caesar salad makes a refreshing side.
    • Roasted Vegetables: Roasted broccoli, carrots, or asparagus add a nutritious and flavorful component to the meal.
    • Mashed Potatoes: Creamy mashed potatoes make for a comforting side dish.
    • Bread: Optionally, you can serve some crusty bread or garlic bread on the side for those who enjoy dipping.
  5. Grated Cheese: If you love cheese, offer some extra grated Pecorino Romano or Parmesan cheese for those who want to sprinkle more on their cutlets.

Note: Paula Guadagnino Chicken Cutlet serving is flexible, and you can customize it based on your preferences and those of your guests. Enjoy your meal!


  1. Uniform Thickness: Ensuring that the chicken cutlets are of uniform thickness is key to even cooking. Use a meat mallet or the flat side of a heavy knife to gently pound the thicker parts of the chicken breasts to an even thickness.
  2. Temperature Control: Maintain the oil at the right temperature. Use a kitchen thermometer to monitor the oil temperature, which should be around 350-375°F (175-190°C). This prevents the cutlets from absorbing too much oil and becoming greasy.
  3. Drain Excess Oil: After frying, place the cooked cutlets on a paper towel-lined plate to drain any excess oil. This helps keep them crispy.
  4. Season Well: Ensure that you season the chicken cutlets generously with salt, black pepper, and any other seasonings you prefer. Don't forget the smoked paprika and Pecorino Romano for the unique twist.
  5. Breading Technique: When breading the cutlets, use one hand for wet ingredients (egg) and the other for dry ingredients (breadcrumbs). This helps prevent your fingers from getting too coated and makes for a cleaner breading process.
  6. Resting Time: Allow the breaded cutlets to rest for a few minutes before frying. This helps the breading adhere better to the chicken.
  7. Test for Doneness: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).
  8. Serve Hot: Chicken cutlets are best when served immediately after frying to maintain their crispy texture.
  9. Customize Sides: Tailor the side dishes to your taste. Consider pairing with your favorite pasta, salad, or vegetables.
  10. Experiment: Feel free to get creative with the seasonings and garnishes. Paula Guadagnino's Chicken Cutlet Recipe can be a canvas for your culinary imagination.
  11. Enjoy Leftovers: If you have leftovers, they can be reheated in the oven to maintain their crispiness.

Ingredient Substitutes

Also, if you need to make substitutions for certain ingredients in Paula Guadagnino's Chicken Cutlet Recipe, here are some alternatives you can consider:

  1. Chicken Breast: If you prefer dark meat, you can use boneless, skinless chicken thighs instead of chicken breasts. They have a slightly different flavor and texture but work well for cutlets.
  2. All-Purpose Flour: If you're looking for a gluten-free option, you can use gluten-free all-purpose flour or almond flour.
  3. Eggs: If you have an egg allergy or dietary restrictions, you can substitute eggs with buttermilk, yogurt, or a milk and cornstarch mixture for a similar binding effect.
  4. Breadcrumbs: For a healthier twist, consider using whole wheat breadcrumbs or crushed cornflakes for added crunch. Gluten-free breadcrumbs are an option for those with gluten sensitivities.
  5. Parmesan Cheese: If you don't have Parmesan cheese, you can substitute it with Pecorino Romano cheese, Asiago cheese, or even nutritional yeast for a vegan alternative.
  6. Seasonings: Feel free to adjust the seasonings to your taste. If you prefer a spicier kick, you can add cayenne pepper or chili powder. Smoked paprika can be substituted with regular paprika or paprika mixed with a pinch of cayenne for that smoky flavor.
  7. Vegetable Oil: Canola oil, sunflower oil, or peanut oil can be used in place of vegetable oil for frying. Use an oil with a high smoke point.
  8. Lemon Wedges: If you don't have lemons, you can use limes or even vinegar for a tangy element to squeeze over the cutlets.
  9. Fresh Thyme: If fresh thyme isn't available, dried thyme can be used, but use it sparingly as it's more concentrated in flavor.
  10. Gluten-Free Options: If you're following a gluten-free diet, ensure that all your ingredients, especially the breadcrumbs and flour, are certified gluten-free.


With Paula Guadagnino's Chicken Cutlet Recipe, you've unlocked a culinary masterpiece. Savor every bite of this crispy delight and enjoy!

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