Chicken cutlets hold a special place in Italian cuisine. These thin, breaded chicken breast cutlets pack a flavorful crunch paired with tender, juicy meat. With just a few simple ingredients like Italian breadcrumbs, Parmesan, eggs, and Italian herbs, you can create the classic taste of Italy right at home.
Part of what makes preparing thin pieces of chicken cutlets so easy is that you don't need fancy equipment or advanced culinary skills. Simply pound one chicken breast thin, dredge in flour, egg wash, then seasoned bread crumbs, and pan fry to golden brown perfection. What you get is a crispy, crave-able chicken dinner the whole family will request time and time again.
The best part is enjoying Italian chicken cutlets is versatile. Eat them as-is with some lemon wedges, turn them into irresistible Chicken Parmigiana, or slice them over fresh greens for a restaurant-worthy meal. They also pack nicely for lunches or hold up well as tasty leftovers.
Why You'll Love This Italian Chicken Cutlet Recipe
- Quick, Easy, and Versatile The recipe comes together in just 30-40 minutes with simple ingredients most people have on hand. The breaded cutlets can be served on their own, or added to pasta, sandwiches, salads, and more for an easy dinner solution.
- Tender and Juicy Chicken Pounding the chicken thin ensures it cooks up tender and moist inside with a crispy exterior. The egg wash also helps seal in juices.
- Flavorful Crispy Coating The homemade Italian-seasoned breadcrumb coating flavored with cheese, garlic, and herbs provides tons of flavor and crunch without heavy batter.
- Kid and Family Friendly With its mild seasoning, crispy texture, and overall familiar flavor, chicken cutlets are almost always a hit with kids and adults alike.
What You Need To Make Italian Breaded Chicken Cutlets
- Chicken breasts - Thinly sliced into cutlets or purchased pre-sliced cutlets
- Eggs - For the egg wash to help the breadcrumbs adhere
- All-purpose flour - To coat the tender chicken pieces before breading
- Breadcrumbs - Preferably panko for a light and crispy texture
- Grated parmesan cheese - For flavor in the breadcrumbs
- Italian seasoning - To season the breadcrumbs
- Fresh parsley - Extra flavor (optional)
- Garlic powder - For the breadcrumb mixture (optional)
- Salt and pepper - To season the dredging stations and chicken
- Olive oil - For pan frying
How To Make Italian Chicken Cutlets
- Cut chicken breasts horizontally into thin cutlets, about ¼-inch thick. Pound with a meat mallet if needed to flatten.
- Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumb mixture (breadcrumbs, parmesan, Italian seasoning, salt, pepper).
- Season chicken with salt and pepper on both sides. Dredge cutlets in flour, dip in egg wash, then coat thoroughly in Italian bread crumb mixture, pressing to adhere.
- In a large skillet, heat ¼ inch of extra virgin olive oil over medium-high heat.
- Working in batches, fry boneless chicken breasts for 2-3 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
Ways to Serve Classic Italian Chicken Cutlets
- On their own with lemon wedges and a fresh salad like arugula or spinach salad. A squeeze of lemon complements the crispy, savory chicken.
- Over pasta with tomato sauce or pesto sauce for an easy crispy chicken cutlets parmigiana. Top with mozzarella cheese and broil to melt.
- On crusty rolls or bread as chicken cutlet sandwiches with fixings like roasted peppers, pesto, fresh mozzarella, tomatoes, greens, etc.
- Sliced or chopped over grain bowls or salad with greens, vegetables, beans, grains like farro or quinoa, and vinaigrette dressing.
- With classic Italian side dishes like rapini, broccoli rabe, white beans, or roasted potatoes to round out the meal.
- Over creamy polenta or risotto for a heartier dish. The crispy cutlets add a nice texture contrast.
Pro Tips For Success
- For perfectly crispy and flavorful Italian chicken cutlets, use very fine breadcrumbs rather than regular breadcrumbs in the coating mixture. The light and airy texture makes for an extra crispy crust.
- Be sure to season the chicken, flour, eggs, and breadcrumbs individually. This builds great flavor in every layer. A little garlic powder in the breadcrumbs gives them a tasty kick.
- Set up your breading station efficiently so it's easy to dredge the chicken. Use wide shallow dishes for the flour, eggs, and breadcrumbs to make coating the cutlets simpler.
- Don't overcrowd the pan when frying. Cook chicken in batches for even browning and cooking time. Adjust heat as needed to prevent burning.
- Let cooked chicken cutlets drain on a wire rack rather than paper towels to maintain crispiness after frying.
How To Store This Crispy Italian Cutlets
Leftover cutlets can be stored in the refrigerator for 3-4 days to enjoy later on. Place cooked cutlets in an airtight container, separating layers with parchment paper to prevent sticking. Be careful not to trap steam or moisture which can make the crust soggy.
To reheat, place chilled cutlets on a baking sheet and warm gently in a 300°F oven for about 5 minutes, until heated through. You can also re-crisp them up by giving the cutlets a quick sauté for 1-2 minutes per side in a hot skillet with a little olive oil.
ITALIAN CHICKEN CUTLET RECIPE
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Equipment
- large skillet
- shallow bowls
- meat mallet
Ingredients
- 1 cup all-purpose flour 125 grams
- 2 large eggs
- 1 ½ pounds boneless skinless chicken breasts, sliced horizontally into cutlets (680 grams, 2.4 cups chopped)
- 1 cup breadcrumbs 56 grams
- ½ cup grated Parmesan cheese 50 grams
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil for frying 80 mL
Instructions
- Slice chicken breasts in half into thin cutlets. Pound with a meat mallet until about ¼-inch thick.
- Set up the breading station - place flour in one shallow dish, whisk eggs with 2 tablespoons water in another shallow dish, and mix breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper in the third shallow dish.
- Dredge chicken cutlets in flour, dip in egg mixture, then coat thoroughly in panko mixture.
- In a large skillet, heat ⅓ cup olive oil over medium-high heat. Fry chicken in batches for 2-3 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate and let the chicken sit for a bit.
Notes
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For best results, do not overcrowd the pan when frying. Fry the cutlets in batches.
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These crispy Italian fried chicken cutlets are wonderful on their own, over pasta, or in sandwiches or salads.
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Nutrition
Frequently Asked Questions
Can I use chicken tenders instead of chicken breasts for this recipe?
Yes, you can substitute chicken tenders or thinly sliced chicken cutlets from the store instead of slicing and pounding chicken breasts if desired. Just adjust the cooking time slightly since they will be thinner.
What is the best oil to use for frying?
For frying, a high smoke point neutral oil like canola, vegetable, peanut, or avocado works well. Olive oil can also be used but has a lower smoke point so take care not to burn it.
Can I bake these chicken cutlets instead of frying?
Yes, for a lighter version, you can bake the breaded cutlets on a parchment-lined baking sheet at 400°F for 12-15 minutes, flipping halfway. They won't be quite as crispy but still very tasty!
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