Easy & Delicious Italian Chicken Cutlets Recipe

Why You’ll Love This Recipe

Easy & Delicious Italian Chicken Cutlets are crispy, golden, and packed with flavor—everything you love about a classic Italian dish, made simple. These thin, breaded chicken breasts are pan-fried to perfection, making them ideal for weeknight dinners, sandwiches, or serving over pasta. With their juicy interior and crunchy coating, these cutlets are a crowd-pleaser every time.

ingredients

this Recipe

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

boneless skinless chicken breastseggsparmesan cheesebreadcrumbs (Italian-style preferred)flourgarlic powderonion powderdried oregano or Italian seasoningsaltblack pepperolive oil or vegetable oil (for frying)lemon wedges (for serving, optional)fresh parsley (optional garnish)

directions

Slice chicken breasts horizontally to create thin cutlets, or pound them to even thickness.

In one bowl, beat the eggs. In a second bowl, mix flour with salt and pepper. In a third bowl, combine breadcrumbs, grated parmesan, and seasonings.

Dredge each chicken piece in flour, then dip in egg, and finally coat in the breadcrumb-parmesan mixture. Press firmly to ensure coating sticks.

Heat oil in a large skillet over medium heat.

Fry cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan.

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

Serve hot with lemon wedges and a sprinkle of parsley.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use panko for extra crunch.

Add crushed red pepper flakes to the breadcrumb mix for a spicy kick.

Swap in gluten-free breadcrumbs and flour for a GF version.

Serve cutlets with marinara and mozzarella for a chicken parmigiana twist.

Use turkey cutlets instead of chicken for a leaner option.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven or air fryer at 350°F (175°C) for 10 minutes until crispy.Avoid microwaving to maintain crisp texture.Can be frozen for up to 2 months—reheat from frozen or thaw first for best results.

FAQs

Can I bake the chicken cutlets instead?

Yes, bake at 425°F (220°C) on a wire rack for 20-25 minutes, flipping halfway through.

What oil is best for frying?

Olive oil adds great flavor, but vegetable or canola oil also work well.

Can I make them ahead?

Yes, bread the cutlets and refrigerate for up to 1 day before frying.

Why are my cutlets soggy?

Make sure the oil is hot enough and avoid overcrowding the pan.

Can I use pre-shredded parmesan?

Freshly grated works best, but pre-shredded can be used in a pinch.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C). The exterior should be golden brown.

Is this kid-friendly?

Absolutely—kids love the crispy coating and mild flavor.

What can I serve this with?

Pasta, salad, mashed potatoes, or in a sandwich are all great options.

Can I double the recipe?

Yes, just fry in batches and keep the first batch warm in the oven.

Do I need to marinate the chicken?

Not necessary, but a quick soak in buttermilk or lemon juice adds tenderness and flavor.

Conclusion

Easy & Delicious Italian Chicken Cutlets are a versatile, flavorful staple that everyone should have in their recipe collection. Whether you serve them as a main dish, tuck them into sandwiches, or pair them with your favorite pasta, these crispy cutlets never disappoint. Simple to make and always satisfying, they’re sure to become a go-to favorite in your kitchen.

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