These Italian chicken cutlets are crispy on the outside and moist and tender on the inside. A delicious weeknight meal in just 20 minutes.
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These Italian chicken cutlets are a family favorite in our house. The short cooking time keeps them plenty juicy, and the breading is packed with flavor.
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Why You Will Love This
- 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 salad like Apple Kale Slaw for a lighter meal or roasted potatoes for a more substantial dinner.
Ingredient Notes
- Breadcrumbs - I like to use both regular and panko crumbs. The regular breadcrumbs have a fine consistency which provides good coverage on the chicken, while the panko provides a great crunchy texture.
- Parmesan cheese or Pecorino Romano are both great options.
- Seasonings - These spices and dried herbs are likely already in your pantry. If you are missing a seasoning, feel free to omit it. The coating will still be delicious.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
- Place a chicken breast in between two layers of parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness. Repeat with the other chicken breast. Set aside.
- In a shallow dish, combine the breadcrumbs, Parmesan, seasonings, dried herbs, and salt and pepper. Stir to combine.
- In another shallow dish, whisk together the egg with a splash of water.
- Dip each chicken breast into the egg mixture, turning to coat both sides. Transfer to the breadcrumbs, turning to evenly coat both sides.
- Preheat a non-stick skillet over medium heat. Add the butter and oil.
- When the butter is melted and the pan is hot, add the chicken. 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 degrees.
- Serve with salad or with potatoes and a vegetable for heartier appetites.
Expert Tips
- For larger, 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. It should sizzle when it hits the pan. This is important to ensure a crispy crust.
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📖 Recipe Card
Italian Chicken Cutlets
These Italian chicken cutlets are crispy on the outside and moist and tender on the inside. A delicious weeknight meal in just 20 minutes.
EQUIPMENT
Ingredients
- 2 large boneless skinless chicken breasts (6-8 ounces each)
- 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
- ¼ teaspoon Kosher salt
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 large egg
- 2 tablespoons butter
- 1 tablespoons grapeseed oil (or similar)
Instructions
- Place one of the chicken breasts in between two layers of parchment paper. Using a meat mallet or rolling pin, pound the chicken into an even ½-inch thickness. Repeat with the other chicken breast. Set aside. (Note 1)
- In a shallow dish, combine the breadcrumbs, Parmesan, seasonings, herbs, and salt and pepper
- In another shallow dish, whisk together the egg with a splash of water.
- Dip each chicken breast in the egg mixture, flipping to coat both sides. Transfer to the breadcrumb mixture, turning to even coat both sides.
- Preheat a non-stick skillet over medium heat. Add the butter and oil. The pan should be well-heated so the chicken sizzles when it hits the pan.
- 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 with slaw or a light salad or with potatoes and a vegetable for heartier appetites.
Notes
- If the chicken breasts are really large and thick, slice each chicken breast horizontally through the middle to create two thinner pieces. Then, pound if necessary to create an even thickness throughout. This will yield 4 pieces total, so I recommend cooking the chicken in 2 batches.
Nutrition
Calories: 431kcal | Carbohydrates: 17g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 785mg | Potassium: 527mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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Denise
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
Denise,
What a wonderful memory! They do make the house smell so good!