Why You’ll Love This Recipe

Italian Chicken Cutlets are crispy, golden, and full of flavor. Made with thin slices of chicken breast coated in seasoned breadcrumbs and pan-fried to perfection, they’re quick to prepare and incredibly satisfying. Perfect for weeknight dinners, sandwiches, or serving alongside pasta or salad, these cutlets are a versatile and crowd-pleasing staple in Italian cooking.

ingredients

Easy & Delicious Italian Chicken Cutlets Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts (thinly sliced or pounded)
eggs
Italian-style breadcrumbs
grated Parmesan cheese
garlic powder
salt
black pepper
fresh parsley (optional)
olive oil (for frying)

directions

Prepare a breading station with three shallow bowls: one with beaten eggs, one with breadcrumbs mixed with Parmesan, garlic powder, salt, pepper, and one empty plate for coated cutlets.

Pat chicken breasts dry and season lightly with salt and pepper.

Dip each chicken slice into the beaten eggs, coating completely.

Press into the breadcrumb mixture, ensuring an even, firm coating.

Heat olive oil in a large skillet over medium heat until hot but not smoking.

Fry the cutlets in batches, about 3–4 minutes per side, or until golden brown and cooked through.

Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.

Garnish with chopped parsley if desired.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Add lemon zest to the breadcrumb mix for a citrusy brightness.
Use panko breadcrumbs for extra crunch.
Top with mozzarella and marinara for a Chicken Parmigiana twist.
Serve on a toasted bun with lettuce and tomato for a crispy chicken sandwich.

storage/reheating

Store leftover cutlets in an airtight container in the fridge for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 10 minutes or until heated through.
Avoid microwaving to keep the coating crispy.
Freeze cooked cutlets for up to 2 months. Reheat from frozen in the oven.

FAQs

Can I bake instead of fry the cutlets?
Yes, place on a wire rack over a baking sheet and bake at 400°F (200°C) for 20-25 minutes.

What oil is best for frying?
Olive oil or a mix of olive and vegetable oil works well for flavor and crispiness.

How thin should the chicken be?
About 1/4 inch thick—pounding helps ensure even cooking.

Can I use chicken thighs?
Yes, boneless skinless thighs work great and add extra juiciness.

Is it okay to prep these ahead of time?
Yes, you can bread them a few hours ahead and refrigerate until ready to cook.

Do I need to marinate the chicken?
Not necessary, but soaking in buttermilk or lemon juice for 30 minutes can add tenderness.

Can I make them gluten-free?
Use gluten-free breadcrumbs and ensure all seasonings are certified gluten-free.

Are these good for kids?
Absolutely! They’re crispy, mild, and easy to eat.

Can I use store-bought breadcrumbs?
Yes, just make sure they’re seasoned or add your own herbs and spices.

Can I air-fry them?
Yes, air fry at 375°F (190°C) for about 10 minutes, flipping halfway.

Conclusion

Easy & Delicious Italian Chicken Cutlets are the kind of comforting, crispy classic everyone loves. Whether you’re serving them fresh out of the skillet or repurposing leftovers into sandwiches or salads, they deliver big flavor with minimal effort. Make them once, and you’ll be hooked on this go-to Italian favorite.