These Italian chicken cutlets have a crispy, golden-brown exterior and a crave-worthy flavor. These take just 20 minutes, making them ideal for both casual weeknight meals and special occasions.
Serve with lemon caper pasta and arugula blue cheese salad for a meal that's dressed to impress. For a summer spread, I like pairing these cutlets with this chopped antipasto salad.
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We eat a lot of chicken in our house. Baked, thin-sliced chicken breasts and sun-dried tomato pesto chicken are family favorites.
These Italian chicken cutlets are equally crowd-pleasing with their crispy exterior and tender interior. They are versatile and cook quickly, making them a staple for weeknight meals.
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Why This Recipe Works
- Quick and easy - Just a little bit of prep and 10 minutes of cooking time.
- This recipe comes together with mostly pantry staples.
- Versatile - These cutlets go with so many sides. Depending on your appetite, pair them with a fresh arugula salad or kale slaw for a lighter meal or loaded baked potato casserole or pasta for a more substantial dinner.
Ingredient Notes
- Chicken: Look for boneless, skinless chicken breasts that aren't too thick since they need to be pounded to an even thickness before cooking. Thin-sliced chicken breasts can also be used. To use thicker, fatter chicken breasts, see the tips below.
- Breadcrumbs: I like to use both regular and panko crumbs. The regular breadcrumbs have a fine consistency that provides good coverage, while the panko provides a great crunchy texture.
- Parmesan cheese or Pecorino Romano are both great options.
- Seasonings: Onion powder, garlic powder, paprika, dried basil, dried oregano, dried parsley, salt and pepper. Paprika is not traditional in chicken cutlets, but I like the color it adds to the golden brown coating. If you are missing a seasoning, feel free to omit it. The coating will still be delicious.
- Oil: Choose an oil with a higher smoke point, such as grapeseed, avocado, or good quality extra-virgin olive oil (EVOO). While some grades of olive oil have a lower smoke point, good-quality EVOO performs well in pan-frying applications. Check out this article for more information on cooking with olive oil.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Spice: Add some red pepper flakes to the breadcrumb mixture.
- Try beef, pork, or veal cutlets in place of chicken.
- Finish with a squeeze of fresh lemon.
- Easy Cordon Bleu: Top the cutlets with ham and Swiss cheese and briefly place them under the broiler to melt the cheese.
- Easy Chicken Parmesan: Top the cutlets with marinara sauce and mozzarella cheese and briefly broil to melt the cheese.
How to Make Italian Chicken Cutlets
Step 1: Place the chicken breasts between two layers of parchment paper. Pound the chicken to an even ½-inch thickness using a meat mallet or rolling pin. Set aside.
Step 2: Whisk together the egg with a splash of water in a shallow dish. Combine the breadcrumbs, Parmesan, seasonings, dried herbs, and salt and pepper in another shallow dish. Stir to combine.
Step 3: Dip each chicken breast in the egg mixture, turning to coat both sides. Transfer to the breadcrumbs, turning to coat both sides evenly.
Step 4: Preheat a non-stick skillet over medium heat. Add the butter and oil. Add the chicken when the butter is melted, and the pan is hot. It should sizzle. Cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes until the internal temperature reaches 165℉.
Expert Tips
- Thin chicken is key for quick, even cooking.
- For thicker chicken breasts, cut the chicken horizontally through the middle to create two thinner pieces. Then, pound as needed to create an even thickness. This will yield four pieces of chicken so I recommend cooking in two batches.
- Make sure the pan is fully heated before adding the chicken. If the oil is hot enough, a breadcrumb dropped into it should sizzle immediately. This is important to ensure a crispy crust. Don't overcrowd the pan: the temperature will drop, and the chicken won't turn crisp.
- When making several batches, keep the fried chicken warm by transferring it to a sheet pan fitted with a wire rack and placing it in the oven set to warm, around 170 to 200℉.
Italian Chicken Cutlet FAQs
It's best to use an oil with a higher smoke point, such as grapeseed, avocado, or good quality extra-virgin olive oil. I like using a combination of butter and oil: the butter adds flavor while the oil prevents burning due to its higher smoke point.
For best results, freeze breaded, uncooked cutlets. Place the breaded chicken on a parchment-lined sheet pan and freeze until firm. Transfer the chicken to an airtight freezer-safe container or bag and freeze for up to three months. Thaw overnight in the fridge and cook according to the recipe's directions.
Cool the chicken completely and store it in an airtight container in the fridge for up to two days.
Chicken cutlets refer to thin pieces of chicken, while Milanese is a cooking method in which the chicken is dredged in egg and breadcrumbs and fried. Chicken cutlets are often prepared in a Milanese style.
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📖 Recipe Card
Italian Chicken Cutlets
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Ingredients
- 2 large boneless skinless chicken breasts (6-8 ounces each)
- 1 large egg
- ¼ cup breadcrumbs (seasoned or plain)
- ¼ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional)
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon Kosher salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 tablespoons grapeseed oil (or avocado or good quality extra-virgin olive oil)
Instructions
- Place the chicken breasts in between two layers of parchment paper. Pound the chicken into an even ½-inch thickness using a meat mallet or rolling pin. (See notes).2 large boneless skinless chicken breasts
- In a shallow dish, whisk together the egg with a splash of water. Combine the breadcrumbs, Parmesan, seasonings, herbs, and salt and pepper in another shallow dish.1 large egg, ¼ cup breadcrumbs, ¼ cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, ½ teaspoon dried parsley, ½ teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon Kosher salt, ¼ teaspoon pepper
- Dip each chicken breast in the egg mixture, flipping to coat both sides. Then, transfer the chicken to the breadcrumb mixture, turning to coat both sides.
- Preheat a non-stick skillet over medium heat. Add the butter and oil. The oil is hot enough when a breadcrumb dropped into it sizzles immediately. Add the chicken and cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes until golden brown and until the internal temperature reaches 165℉. Serve immediately.1 tablespoons grapeseed oil, 2 tablespoons butter
Notes
- Chicken: If the chicken breasts are extra thick, slice each horizontally through the middle to create two thinner pieces. Then, pound as necessary to achieve an even thickness. Cook the chicken in two batches.
- Oil: Use an oil with a higher smoke point, such as grapeseed, avocado, or good-quality extra-virgin olive oil. Combine butter and oil for added flavor.
- Large batches: To keep the fried chicken warm, transfer it to a sheet pan fitted with a wire rack and place it in the oven set to warm, around 170 to 200℉.
- Storage: Cool the chicken completely and store it in an airtight container in the fridge for up to two days.
- Freezing: For best results, freeze breaded, uncooked cutlets. Place the breaded chicken on a parchment-lined sheet pan and freeze until firm. Transfer it to an airtight freezer-safe container or bag and freeze for up to three months. Thaw overnight in the fridge and cook according to the recipe's directions.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Denise says
My late Mom Frannie used to make these, they were so yummy!
She didn’t add paprika though, and made her own Italion breadcrumbs.
Fresh minced garlic, chopped fresh parsley, Stella Romano cheese that she grated herself (we kids used to help her with that, it was fun!), and regular breadcrumbs, all thrown together.
The house smelled so good!
Abbey says
Denise,
What a wonderful memory! They do make the house smell so good!