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Thin and crispy, these Italian Chicken Cutlets are perfect for any meal. Seasoned to perfection and fried until golden brown, they're a versatile dish to pair with mains, sides, or sauces for an unforgettable meal.
This post was Originally Published on May 3, 2023, and Re-published on December 6, 2024, to improve content.
There's something truly special about simple dishes that bring comfort, and these Crispy Chicken Cutlets check all the boxes. Thinly sliced and coated in perfectly seasoned breadcrumbs, they are fried until golden and offer the perfect balance of crunch and tenderness.
One of my favorite things about these fried cutlets is their versatility. They can be served alongside Sausage and Peppers or Spaghetti and Meatballs for a classic Sunday dinner, piled onto sandwiches or salads for lunch, or paired with Garlic Herb and Cheese Bread for a quick weeknight dinner.
Jump to:
- 🤔 What is a Chicken Cutlet?
- 📋 What You Need to Make Crispy Breaded Chicken Cutlets
- ⭐️ The Best Recipe for Italian Chicken Cutlets
- Glossary
- 👩🏻🍳 How to Make a Thin Chicken Cutlet from a Breast
- ⏲️ Kitchen Time Saver
- 🍽️ Dinner Ideas and Sides for Fried Chicken Cutlets
- 💭 Frequently Asked Questions
- 🇮🇹 Easy Italian Chicken Recipes
- Did You Make this Recipe?
- Recipe
- Comments
🤔 What is a Chicken Cutlet?
A Chicken Cutlet is a chicken breast cut horizontally into thinner pieces and then pounded flat. In Italian cooking, cutlets are traditionally breaded and fried for a crispy, delicious meal.
📋 What You Need to Make Crispy Breaded Chicken Cutlets
- Chicken - You can buy pre-sliced chicken breasts, or slice them yourself. Chicken breasts are easily sliced and pounded thin, but you can also use chicken thighs for a juicier cutlet. This recipe also works with veal or pork cutlets.
- Breadcrumbs - I prefer panko breadcrumbs for their lightness, which creates a crispier texture.
- Seasonings - The breading is flavored with garlic powder, fresh parsley, and pecorino romano cheese. You can substitute half of the fresh parsley with dried parsley if needed. If you like a bit of spice, add a pinch of crushed red pepper to the breadcrumbs.
- Oil - The best oil for frying cutlets is vegetable oil, or other neutral, high-smoke point oils like canola, peanut, or avocado oil.
⭐️ The Best Recipe for Italian Chicken Cutlets
Prep the Chicken - Pound the chicken cutlets to ½-inch thickness with a meat mallet or rolling pin (doing this in a freezer bag saves on cleanup!). Pat them dry with paper towels, then season with salt and pepper.
Breading Station - Set up three shallow bowls or containers. Season the flour with salt and pepper. Scramble the eggs with garlic powder, salt, and pepper. Mix the breadcrumbs with parsley and pecorino.
Bread the Chicken - Dip each piece of chicken into the seasoned flour, shaking off excess. Then dip it into the egg mixture, letting the excess drip off, and coat it thoroughly in the breadcrumbs. Lay the breaded cutlets on a wire rack.
Fry the Cutlets - Heat 1-2 inches of vegetable oil in a deep-sided pan to 350°F. Fry the cutlets for 2-3 minutes per side, until golden brown and cooked through (165°F internal temperature). Drain on paper towels or a wire rack and serve!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
👩🏻🍳 How to Make a Thin Chicken Cutlet from a Breast
If you bought regular chicken breasts from the store, cut them into cutlets with 3 easy steps.
- Trim excess fat or membranes from the chicken breast.
- Lay the breast flat on a cutting board, holding it steady with your hand.
- Slice the chicken horizontally into halves or thirds, then pound thin with a meat mallet or rolling pin.
⏲️ Kitchen Time Saver
Buy chicken breasts in bulk, slice them into cutlets, and freeze them on parchment paper-lined sheet pans. Once frozen, transfer them to a freezer bag for easy storage and use.
🍽️ Dinner Ideas and Sides for Fried Chicken Cutlets
- Top with Tomato Bacon Jam, Creamy Alfredo, or Quick Marinara.
- Serve on top of Penne alla Vodka or Creamy Pesto Orzo.
- Pair with sides like Cheesy Mashed Potatoes, Parmesan Polenta, or Green Beans with Bacon and Shallots.
💭 Frequently Asked Questions
Yes! Freeze the breaded, uncooked cutlets on a lined sheet pan until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen on a lined sheet pan at 425°F for 20-30 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
Yes! After breading, transfer the cutlets to a lined sheet pan or greased air fryer basket. Bake at 425°F for 15-20 minutes or air fry at 425°F for 5-7 minutes per side. I recommend spraying the cutlets with cooking spray before baking or frying for the crispiest texture.
🇮🇹 Easy Italian Chicken Recipes
If you loved these Crispy Chicken Cutlets, check out these other Easy Italian Chicken Recipes that are just as delicious.
Recipe
Thin and Crispy Italian Chicken Cutlets
Video
Ingredients
- 1 ½ pounds chicken breast, sliced into thin pieces
- 2 ½ teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 cup all purpose flour
- 2 large eggs
- 2 Tablespoons water
- 1 teaspoon garlic powder
- 2 cups panko breadcrumbs
- ½ cup grated pecorino romano cheese
- ¼ cup chopped fresh parsley
- 3-4 cups vegetable oil, for frying
Instructions
- Pound each slice of chicken in a zip-top bag using a meat mallet or rolling pin until they are a quarter to a half inch thin.
- Pat the chicken dry using a paper towel to remove excess moisture. Season them on both sides with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
- Grab 3 shallow dishes or containers to bread the chicken. Add the flour, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper to one and mix.
- Scramble the eggs, water, garlic powder, and ½ teaspoon of salt in the second one.
- Mix the bread crumbs with the pecorino romano and fresh parsley in a third one.
- Dip each piece of chicken in the flour to coat, shaking off any excess. Then dip in the egg mixture, letting any excess drip off before coating in the breadcrumb mixture.
- Place the breaded chicken in an even layer on a wire rack over a sheet pan to set while you heat the oil.
- Add enough vegetable oil to a deep-sided pan so it's 1-inch deep. Heat over medium heat on the stovetop to 350˚F.
- Working in batches, fry the cutlets for 1-2 minutes on each side until they are golden brown and reach an internal temperature of 165˚F.
- Let the cutlets drain on a clean wire rack or paper towels before serving.
Brenda
I found this recipe about a year ago and it's been in our regular rotation since. Everybody in my family loves these chicken cutlets and they're requested often.
Amanda Scarlati
I'm so happy to hear that, thank you for leaving a comment!