Italian Chicken Cutlets
These Italian Chicken Cutlets are the ultimate family favorite recipe in our house. We love to meal prep a big batch of these on the weekends to eat throughout the week on salads, sandwiches, or for an easy chicken parm. With just 6 ingredients, they’re quick and simple to make and are always a crowd pleaser.
Reader Review: “The Family loved this chicken!!” – Gina
Crispy on the outside, juicy on the inside—these Italian Chicken Cutlets are a simple classic that never goes out of style. Whether you enjoy them on top of pasta, salad, or in a sandwich, they’re a staple protein in any true Italian household.
I’ve been making chicken cutlets for as long as I can remember. It’s a recipe that I grew up learning how to make from my mom. We had them every single week prepared in all different ways. My mom’s secret recipe seasons the Italian breadcrumbs with grated pecorino cheese for any extra salty and delicious bite. I’m also revealing her foolproof tips for dredging the chicken cutlets perfectly for the crispiest texture every single time (keep reading below!).
These breaded chicken cutlets are a recipe I’ve now taught my kids to make, it’s truly that easy. To complete the meal, try serving them with our Pasta and Peas or Smoked Salmon Pasta.
Jenn’s Tip: Be sure to pound or cut all of the chicken breast cutlets to be 1/4-inch thick. This allows for even cooking in the pan and prevents the chicken fry drying out or overcooking.
Table of Contents
Why You’ll Love this Recipe
- Family favorite meal prep protein. We love to prep a large batch chicken cutlets, cook them, and freeze for up to 2 months. They make the perfect lunch or dinner when we are short on time.
- Easy to customize. Add your favorite herbs or spices, swap the cheese for parmesan, or even use panko breadcrumbs for more crunch in the breading. Chicken cutlets are so versatile.
- Italian Chicken Cutlets pair with so many great dishes. You can serve them on top of pasta, a salad, top them with sauce and cheese, or even make them into a sandwich. The options are endless.
Ingredients
- Chicken cutlets: You can buy chicken breasts cutlets already sliced thin at the store. Alternatively, you can also buy regular boneless, skinless chicken breasts, cut them in half widthwise and then pound them even thinner using a meat mallet and plastic wrap.
- All-purpose flour: The first step in breading the chicken that helps to keep the breadcrumbs adhered.
- Large eggs: The essential ingredient that binds the breading to the chicken breast.
- Italian-style breadcrumbs: We opt for the already seasoned breadcrumbs that have herbs like oregano or Italian seasoning mixed in. You can also use panko breadcrumbs here as well for extra crunch.
- Freshly grated Pecorino romano cheese: Seasons the breadcrumb mixture with delicious cheesy flavor.
- Olive oil: The oil to fry the cutlets in. We don’t use a lot of oil here, it’s a shallow fry which keeps the inside of the chicken moist, but makes the breadcrumb coating extra golden brown and crispy.
- Butter: We love adding a tablespoon to the pan while the cutlets are frying for a little extra richness in flavor.
- Lemon wedges: For garnishing, the juice squeezed over to finish adds bright fresh flavor.
How to Make Italian Chicken Cutlets
- If needed, pound the chicken cutlets to an even thickness for even cooking.
- Set up three shallow bowls or dishes for breading.
- In the first bowl, combine the flour with a generous pinch of salt and black pepper.
- Beat the eggs in the second bowl.
- In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.
- Season the chicken cutlets lightly on both sides with salt and black pepper.
- Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.
- Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.
- In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.
- Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.
- If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.
- Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.
Expert Tips
- Buy pre-cut chicken cutlets for ease. They save time and effort, and if needed, lightly pound them to about ¼-inch thick for even cooking.
- Rest the breaded cutlets before frying. This helps the coating adhere better and results in a crispier crust. You can even bread them in advance and keep them lightly covered in the fridge, then fry when you’re ready to enjoy.
- Let the chicken come to room temperature. Cold cutlets can cook unevenly and make the breading soggy.
- Cheese options. You can substitute Parmigiano Reggiano for Pecorino Romano if preferred.
- Allow the cutlets to drain on a wire rack after frying. Place cooked cutlets on a wire rack set over a baking sheet to rest. This keeps the bottoms from getting soggy and allows air circulation. You can place the rack in a 200°F oven to keep them warm for serving.
What to Serve with Italian Chicken Cutlets
There are so many options! Here are some classic pairings my family enjoys:
Storage
Store any leftovers in the fridge for up to 3 days. Reheat in the oven (or even better the air fryer) for a few minutes until warmed through and crispy again.
Italian chicken cutlets are truly the best make-ahead meal. They’re my kids favorite, so we make a lot of them! We like to set up a big dredging station on Sundays for weekly meal prepping. After all of the cutlets are cooked, we store them in the freezer for up to 2 months.
Freezing the cutlets makes them so easy to reheat for a quick dinner on a busy night. We love adding them to pasta or serving them with roasted veggies. Give our recipe a try and we guarantee it’ll be on your weekly dinner list.
FAQs
Yes they do! They use them as a base for chicken parmigiana, on sandwiches, or serve with salad to make the dish milanese-style.
Shallow fry them in olive oil or avocado oil with a little pat of butter for extra decadent flavor.
You want to bread in flour, egg, and then breadcrumbs. Oftentimes, it’s best to then refrigerate the chicken for 30 minutes to help the breading to adhere.
Chicken cutlets are a broader term for chicken breast that is breaded and then shallow fried. Chicken milanese is chicken breast that is pounded to 1/4-inch thickness, breaded, and then also fried.
More Delicious Italian Dinner Recipes
Italian Chicken Cutlets
Equipment
- large skillet
- Shallow bowls for breading
- Wire rack and baking sheet
- Meat mallet
Ingredients
- 2 pounds thin chicken cutlets pounded to about 1/4-inch thick
- salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup freshly grated Pecorino Romano cheese
- 3 tablespoons olive oil plus more as needed
- 2 tablespoons butter
- fresh parsley chopped, optional
- lemon wedges for serving
Instructions
- If needed, pound the chicken cutlets to an even thickness for even cooking.
- Set up three shallow bowls or dishes for breading.
- In the first bowl, combine the flour with a generous pinch of salt and black pepper.
- Beat the eggs in the second bowl.
- In the third bowl, combine the breadcrumbs and Pecorino Romano cheese.
- Season the chicken cutlets lightly on both sides with salt and black pepper.
- Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture until evenly coated on both sides.
- Place the breaded cutlets on a wire rack or baking sheet and let rest for 10–15 minutes before frying. This helps the coating stick and creates a crispier cutlet.
- In a large skillet, heat the olive oil and butter over medium heat. Once hot, cook the cutlets in batches, being careful not to overcrowd the pan.
- Cook for 3–4 minutes per side, adjusting heat as needed, until deeply golden brown and cooked through. Add more olive oil between batches if needed.
- If using thicker chicken breasts instead of thin cutlets, transfer to a baking sheet and finish in a 350°F oven for 5–7 minutes, or until cooked through.
- Let the cutlets rest for a few minutes before serving. Serve with lemon wedges and fresh parsley if desired.
Notes
- Buy pre-cut chicken cutlets for ease — they save time and effort, and if needed, lightly pound them to about ¼-inch thick for even cooking.
- Rest the breaded cutlets before frying — this helps the coating adhere better and results in a crispier crust.
- Let the chicken come to room temperature — cold cutlets can cook unevenly and make the breading soggy.
- Cheese options: You can substitute Parmigiano Reggiano for Pecorino Romano if preferred.
- Resting after frying: Place cooked cutlets on a wire rack set over a baking sheet to rest. This keeps the bottoms from getting soggy and allows air circulation. You can place the rack in a 200°F oven to keep them warm for serving.
- Serving ideas: Delicious with a simple arugula salad, over pasta, or tucked into a sandwich with mozzarella and marinara.
The Family loved this chicken!!
I’m so happy to hear that! Always my favorite when the whole family loves it. Thanks for trying the Italian Chicken Cutlet recipe!