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Italian Chicken Cutlets

Name: Italian Chicken Cutlets
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

Published: Jun 30, 2022 by Abbey McDermott · 2 Comments · This post may contain affiliate links.

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These Italian chicken cutlets are crispy on the outside and moist and tender on the inside. A delicious weeknight meal in just 20 minutes.

chicken cutlet topped with slaw on a plate.

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.

Table of Contents hide

1 Why you will love this

2 Ingredient notes

3 Step-by-step instructions

4 Tips for chicken cutlets

5 Essential tools

6 Try these chicken recipes next

7 Craving more?

8 Italian Chicken Cutlets

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 this Apple Kale Slaw for a lighter meal or roasted potatoes for a more substantial dinner.

Ingredient notes

ingredients for Italian chicken cutlets.

Breadcrumbs - I like to use both regular and panko crumbs. The regular breadcrumbs have a fine consistency which provides good coverage on the chicken. The panko provides a great crunchy texture.
Parmesan cheese or Pecorino Romano are both great options.
Seasonings - These spices and dried herbs are likely ones you already have 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.

breading the chicken using the eggs and breadcrumbs.

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 slaw or salad or with potatoes and a vegetable for heartier appetites.

Tips for chicken cutlets

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 make sure the chicken has a crispy crust.