Italian Chicken Cutlets are a beloved classic, combining crispy breading with tender chicken for an irresistible dish. These golden, flavorful cutlets are easy to make—taking just about 40 minutes from start to finish—and perfect for a weeknight meal or serving guests. Whether paired with lemon wedges and arugula, stuffed into sandwiches, tossed into salads, or topped with marinara and melted cheese for a quick chicken parm twist, this recipe delivers comfort and style in every bite.
Why You’ll Love This Italian Chicken Cutlets Recipe
You’ll love this recipe for its simplicity, versatility, and incredible taste. Thinly pounded chicken cooks up super fast, and the seasoned breadcrumb coating delivers a crunchy, savory bite. Plus, the option to dress it up—whether with salads, sandwiches, or creamy sauces—means it’s never boring. It’s a perfect weeknight winner that feels fancy without being fussy.
Ingredients
- Enough olive oil for frying (about 1-inch deep in a skillet)
- 1 lb (454 g) chicken cutlets, pounded to ½″ thickness
- ½ cup (65 g) all-purpose flour (for dredging)
- 1½ tsp Diamond Crystal kosher salt, divided
- ½ tsp black pepper, divided
- 3 large eggs, beaten
- 1 cup (100 g) Italian-seasoned breadcrumbs
- 3 Tbsp minced Italian flat-leaf parsley
- ¼ cup (23 g) grated Pecorino Romano
- 1 large lemon, cut into wedges for serving
Step‑by‑Step: How to Make Italian Chicken Cutlets
- Prepare three shallow dishes:
- Dish 1: Combine flour, ¾ tsp salt, and ¼ tsp pepper.
- Dish 2: Beat eggs.
- Dish 3: Mix breadcrumbs, parsley, Pecorino, remaining salt (¾ tsp), and pepper (¼ tsp).
- Dredge each cutlet in flour, shaking off excess.
- Dip into beaten eggs, letting extra drip off.
- Coat both sides in breadcrumb mixture, then lay on a parchment⁒lined baking sheet.
- Pour olive oil into a heavy skillet to a 1⁓inch depth and heat to 360 °F.
- Fry cutlets 3–4 minutes per side in batches—don’t crowd the pan.
- Place the cooked cutlets on a wire rack or a plate lined with paper towels to allow any excess oil to drain off.
- Serve with lemon wedges and, optionally, arugula salad, in sandwiches, or channeled into chicken parm.
Helpful Tips
- Maintain the oil at approximately 360 °F for golden, crisp results; use a thermometer for accuracy.
- Work in batches to prevent overcrowding and ensure even cooking.
- Adjust breadcrumb, flour, or egg quantities based on cutlet thickness or count—coating needs can vary.
Substitutions And Variations
- Breadcrumbs: Swap Italian-seasoned breadcrumbs with panko for extra crunch or make your own by seasoning fresh bread crumbs.
- Cheese: Parmesan is an easy substitute for Pecorino Romano.
- Herbs: Fresh basil or oregano offers different flavor bites; mix with parsley or swap entirely as preferred.
- Protein alternatives: Use veal cutlets for a traditional variation or thin-sliced turkey breast for a lighter take.
Storage Instructions
- Make ahead: Bread cutlets, cover tightly, and refrigerate for up to 24 hours before cooking.
- Storage: Keep cooked cutlets in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 325 °F oven for 12–15 minutes for crispiness that tastes freshly fried.
Nutritional Information
- Calories: 837 kcal
- Carbohydrates: 47.2 g
- Protein: 46.6 g
- Fat: 52.2 g
- Saturated Fat: 9.4 g
- Cholesterol: 215 mg
- Sodium: 969 mg
- Potassium: 503 mg
- Fiber: 2.8 g
- Sugar: 3.1 g
- Calcium: 152 mg
- Iron: 7 mg
Serving Suggestions
- Lemon & Arugula: Brighten the plate with fresh lemon wedges and peppery arugula.
- Sandwich style: Layer cutlets with marinara and mozzarella on ciabatta or baguette.
- Chicken parm: Smother with tomato sauce, top with mozzarella, then bake or broil until melted.
- Salads: Slice and serve warm atop a crisp green salad with vinaigrette.
Frequently Asked Questions About Italian Chicken Cutlets
1. Can I bake these instead of frying?
Absolutely! Preheat your oven to 425 °F, lightly drizzle the coated cutlets with olive oil, and bake them for 15–20 minutes, flipping halfway through, until they’re golden and cooked through.
2. What do I do if my breadcrumbs get soggy?
Cool cutlets on a wire rack instead of paper towels to prevent steam buildup. To re-crisp, pop them under the broiler for a few minutes just before serving.
3. How thin should the chicken be?
Chicken cutlets should be about ½ inch thick. You can buy pre-thin cutlets or butterfly and gently pound thicker pieces. This uniform thickness helps them cook evenly and stay tender.
Conclusion
Thank you so much for trying these Italian Chicken Cutlets—this dish brings me so much joy every time I make it. The crisp, flavorful coating combined with zesty lemon and tender chicken is comfort food at its best. Whether you’re serving them for an easy dinner, layering them into a hearty sandwich, or using them as the base for a comforting chicken parm, they’re bound to be a crowd-pleaser. Enjoy the ease and flavor of this classic, and happy cooking—so grateful to have you as part of our food-loving community!
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Italian Chicken Cutlets
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Italian Chicken Cutlets are crispy, golden, and easy to prepare. Perfect for quick dinners, sandwiches, or topped with sauce for chicken parm. Make them tonight and enjoy a family favorite!
Ingredients
Olive oil (enough to fill pan 1-inch high)
1 lb (454g) chicken cutlets, thinly sliced
½ cup (65g) all-purpose flour
1½ tsp kosher salt, divided
½ tsp black pepper, divided
3 large eggs, beaten
1 cup (100g) Italian seasoned breadcrumbs
3 Tbsp chopped flat-leaf parsley
¼ cup (23g) grated Pecorino Romano
1 lemon, cut into wedges
Instructions
- Prepare three shallow dishes:
- Dish 1: Combine flour, ¾ tsp salt, and ¼ tsp pepper.
- Dish 2: Beat eggs.
- Dish 3: Mix breadcrumbs, parsley, Pecorino, remaining salt (¾ tsp), and pepper (¼ tsp).
- Dredge each cutlet in flour, shaking off excess.
- Dip into beaten eggs, letting extra drip off.
- Coat both sides in breadcrumb mixture, then lay on a parchment⁒lined baking sheet.
- Pour olive oil into a heavy skillet to a 1⁓inch depth and heat to 360 °F.
- Fry cutlets 3–4 minutes per side in batches—don’t crowd the pan.
- Place the cooked cutlets on a wire rack or a plate lined with paper towels to allow any excess oil to drain off.
- Serve with lemon wedges and, optionally, arugula salad, in sandwiches, or channeled into chicken parm.
Notes
Use ultra-thin cutlets or pound to ½-inch thickness.
Adjust egg, flour, and breadcrumbs as needed.
Breaded cutlets can be prepped and refrigerated for 24 hours before cooking.
Store cooked cutlets for up to 3 days; reheat at 325°F for 12–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 837
- Sugar: 3.1g
- Carbohydrates: 47.2g
- Protein: 46.6g