Italian Chicken Cutlets are a crispy, golden, and flavorful classic that’s beloved in Italian kitchens around the world. Thinly sliced chicken breasts are breaded with seasoned Italian breadcrumbs, then pan-fried to perfection. These cutlets are juicy on the inside, crispy on the outside, and perfect on their own, in a sandwich, over pasta, or alongside a fresh salad.
Why You’ll Love This Recipe
- Crispy, golden coating with tender, juicy chicken inside
- Quick and easy to make for weeknights or gatherings
- Made with simple, pantry-friendly ingredients
- Versatile—serve as a main, in sandwiches, or with pasta
- Family-friendly and picky-eater approved
- Can be baked or air-fried for a lighter option
- Naturally high in protein
- Freezer-friendly for make-ahead meals
- A traditional Italian favorite with timeless flavor
- Easily customizable with fresh herbs or cheese
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (pounded thin or sliced in half)
- Eggs
- Italian-style breadcrumbs
- Grated Parmesan cheese
- Garlic powder
- Salt and black pepper
- All-purpose flour
- Olive oil or vegetable oil (for frying)
- Lemon wedges (for serving)
- Fresh parsley (optional for garnish)
Directions
- Pound chicken breasts to an even thickness or slice them horizontally into thin cutlets.
- Set up a dredging station with three shallow bowls:
- One with flour
- One with beaten eggs
- One with breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper
- Dip each chicken piece into the flour, then the eggs, then coat fully in the breadcrumb mixture.
- Heat oil in a large skillet over medium heat.
- Add cutlets in batches and fry 34 minutes per side, or until golden brown and cooked through.
- Drain on paper towels.
- Serve hot with lemon wedges and parsley if desired.
Servings and timing
This recipe serves 4 people.
Total time: approximately 30 minutes
- Prep time: 10 minutes
- Cook time: 20 minutes
Variations
- Add fresh chopped basil or oregano to the breadcrumb mix
- Use Panko breadcrumbs for extra crunch
- Add a layer of mozzarella and marinara to make chicken parmesan
- Swap Parmesan for Pecorino Romano for a bolder flavor
- Make gluten-free with almond flour and gluten-free breadcrumbs
- Use an air fryer for a lighter, crisp version without deep frying
- Try with turkey cutlets instead of chicken
storage/reheating
Let cutlets cool completely before storing.
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Freeze between layers of parchment paper for up to 2 months
- Reheating: Reheat in the oven at 375°F until crisp, or in an air fryer for best texture. Avoid microwaving to preserve crispiness
FAQs
Can I bake Italian chicken cutlets?
Yes! Bake at 400°F for about 2025 minutes, flipping halfway through.
What’s the best oil for frying?
Olive oil or vegetable oil work well. Use enough to cover the pan for shallow frying.
Can I make them ahead of time?
Yes—bread the cutlets and refrigerate for a few hours before cooking, or freeze for later.
How do I keep them crispy?
Serve immediately or keep warm in a 200°F oven on a wire rack until ready.
Do I have to pound the chicken?
Yes, for even cooking and tenderness, pounding or slicing thin is key.
Can I use chicken thighs?
Yes, but make sure they’re boneless and trimmed. Cooking time may vary slightly.
What sides go well with this?
Pasta, mashed potatoes, arugula salad, roasted vegetables, or a fresh tomato salad.
Can I use plain breadcrumbs?
Yes, but add Italian seasoning, garlic powder, and salt to flavor them.
Are they freezer-friendly?
Absolutely! Cooked or uncooked cutlets freeze well—just separate with parchment.
Can I use an air fryer?
Yes, air fry at 400°F for 1012 minutes, flipping halfway, until crispy and cooked through.
Conclusion
Italian Chicken Cutlets are a timeless recipe that delivers on flavor, crunch, and simplicity. Whether you serve them as the centerpiece of your meal or add them to sandwiches or pasta, these cutlets are endlessly versatile and always a hit. Try this recipe once, and it will become a go-to in your kitchen rotation.
Description
These crispy Italian Chicken Cutlets are golden, juicy, and packed with flavor. Thinly sliced chicken breasts are breaded with seasoned Italian breadcrumbs and pan-fried until perfectly crisp. Serve them with pasta, salad, or layered in a sandwich—this classic recipe is always a hit!
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Prep the Chicken:
Place chicken cutlets between plastic wrap or parchment and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper. -
Set Up Breading Station:
Place flour in one shallow bowl. In a second bowl, beat eggs with milk or water. In a third bowl, mix breadcrumbs, parmesan, garlic powder, and oregano. -
Bread the Cutlets:
Dredge each cutlet in flour (shake off excess), then dip into egg mixture, and coat thoroughly with breadcrumb mixture. Press gently to help the coating stick. -
Fry the Chicken:
Heat 1/4 inch of oil in a large skillet over medium heat. When hot, add cutlets (in batches if needed). Cook for 34 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate. -
Serve:
Garnish with fresh parsley and lemon wedges, and serve hot.
Notes
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For extra crispiness, let breaded cutlets rest for 10 minutes before frying.
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These reheat well in the oven or air fryer.
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Serve with marinara and mozzarella for a Chicken Parmesan twist!
