Crispy Breaded Italian Chicken Cutlet Recipe
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My Chicken Cutlet Recipe creates a scrumptious Italian dinner! The Italian seasoned breading is outrageously crispy, and the pan seared chicken is juicy to the center! This is easily the best chicken cutlet recipe — and you can be enjoying it in just 15 minutes!
I’m pretty much obsessed with the golden brown goodness of these crispy chicken cutlets.
I make this recipe as a main dish all the time, and it’s such an easy way to cook thin chicken cutlets.
Turns out that breaded cutlets are not only easily to make, but they’re one of my favorite recipes for a quick weeknight meal.
And yes, you can even reheat leftovers of this easy recipe for the next day!
Once the juicy chicken cutlets are cooked, you can pair this good recipe with potato salad or top it with tomato sauce and fresh chopped parsley for a simple spin on chicken parmesan.
Don’t forget to sprinkle on some parmesan cheese and squeeze some fresh lemon juice on top for a fun new flavor and taste!
Table of Contents
Chicken Cutlet Recipe
In my mind, nothing compares to a quick dinner that’s packed with flavor.
If you think chicken is a boring protein, I dare you to try this chicken cutlet recipe — it’s a game changer!
With your first mouthful of breaded chicken cutlets, you’ll notice the perfect crunchy crust with the amazing flavor of Italian herbs.
Next, you’ll get the tender juiciness that only comes from perfectly pan seared chicken!
The combination of textures and flavors is what makes Italian chicken cutlets such a timeless classic.
Chicken breast cutlets is one of the easiest and most versatile meals you can make! Serve it over pasta, chicken flavored rice, or on a pile of fluffy mashed potatoes…
No matter how you serve it, I guarantee your family will love it!
Ingredient Notes and Substitutions
- Boneless Chicken Breasts – The measurements in this chicken cutlet recipe are based on using 1 ½ pounds of breast meat.
If you’re able to find chicken breast cutlets ready to use, that will save you on prep time! - Fresh Parsley – This is tossed right on top as a tasty garnish, but you can also add it to the egg mixture and bake the flavor into the breaded chicken cutlets themselves!
- Italian Breadcrumbs – These breadcrumbs come pre-seasoned with your basic blend of oregano, rosemary, thyme, and basil.
If you’re using plain or panko breadcrumbs, compensate by throwing those dried herbs into the mixture! - Olive Oil – Vegetable oil and avocado oil are two possible substitutions, but these lack the distinct Italian flavor that you find in extra virgin olive oil.
So, use high-quality olive oil for the best chicken cutlet recipe results!
How to Make Chicken Breast Cutlets
There are two ways to make cutlets:
- Slice each breast horizontally, through the center. Don’t cut them in half — what you want is to create two thinner pieces of breast meat.
It’s like butterflying, but instead of stopping, continue cutting all the way through the poultry to create two separate pieces. - Pound them thin. The second option is to use a flat meat mallet to pound each breast down to an even thickness across.
Then, continue pounding the breast until it’s thin and large enough to slice into two separate pieces.
Italian Chicken Cutlets FAQ
A chicken breast is a specific cut of poultry, whereas a cutlet is a thinner piece that has been sliced off.
Cutlets can also be a chicken breast that’s been pounded until it’s thin and tender — so sometimes they’re the same thing!
Overcooking is the number one cause of tough chicken! The best way to avoid it is to determine doneness by internal temperature, not by the appearance of the meat.
As soon as the center of the meat reaches 162°F, remove it from the heat.
Immediately transfer the breaded chicken cutlets to a plate and lightly tent them with foil to keep them warm.
Allow the meat to rest for at least 5-10 minutes, and it will continue cooking to a safe 165°F.
Best Chicken Cutlet Recipe Tips
- Don’t crowd the pan.
Make sure the cutlets are not touching each other in the pan. Also, leave them alone until it’s time to flip.
This is the best way to avoid losing the breaded coating while searing!
- Toss any excess egg, flour, and breadcrumbs.
All of your dredging ingredients will be full of bacteria from the raw chicken, so don’t let them sit around — toss them out right away.
Storing and Reheating Breaded Chicken Cutlets
Italian chicken cutlets will keep for up to 4 days in the fridge, but the breading will become soggier with each day — so try to eat them sooner rather than later!
You could also freeze these for up to 3 months, breading intact and ready to be reheated after an overnight thaw in the fridge.
To reheat, throw these cutlets back into the pan with a bit more olive oil. Don’t leave them in too long or you’ll dry out the meat — cook just until the center is warmed.
Serving Suggestions
This chicken cutlet recipe goes with anything and everything you like on your plate for dinner — that’s not even an exaggeration!
Chicken tastes great with any side, and the garlicky, peppery breadcrumb crust can truly match any dish.
I recommend serving Italian chicken cutlets over Cacio e Pepe (pepper pasta!) or fettuccine with alfredo sauce or my 5 minute simple pasta sauce.
Enjoy!
With love, from our simple kitchen to yours.
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Other Quick Italian Recipes
Chicken Cutlets
Ingredients
For the Cutlets:
- 1 1/2 pounds boneless skinless chicken breasts, pounded to ¼-inch thickness
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 3 cloves garlic, finely minced (about 1 tablespoon)
- 2 cups Italian-seasoned panko breadcrumbs, or unseasoned panko with 1 tablespoon Italian seasoning
- 1/2 to 1 cup extra virgin olive oil, for frying
- 1/3 cup chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: Place one chicken breast between two sheets of plastic wrap. Pound to ¼-inch thickness using a flat meat mallet or rolling pin. Season both sides with salt and pepper. Repeat with remaining chicken.
- Set Up a Dredging Station: Add the flour to one shallow bowl. In a second shallow bowl, whisk together the eggs, water, and minced garlic. In a third bowl, add the breadcrumbs.
- Bread the Chicken: Dredge each chicken cutlet in flour, coating both sides. Dip into the egg mixture, then press firmly into the breadcrumbs to fully coat. Repeat for all cutlets.
- Heat the Oil: Pour about ½ inch of olive oil into a large skillet and heat over medium-high until shimmering. A pinch of breadcrumbs should sizzle on contact.
- Cook the Cutlets: Add chicken cutlets to the skillet, working in batches to avoid overcrowding. Fry for 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F.
- Drain and Garnish: Transfer cooked cutlets to a paper towel-lined plate. Sprinkle with chopped parsley. Serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2022, updated and republished August 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These are a weekly meal in my house because they’re simple and can go with anything. I’ve made these with rice, and with pasta. I used your homemade pasta sauce too and it was amazing.
yesyesyes ! every one loved it ( the Italian chicken cutlets were yummy and so easy glad it was suggested not to over cook cause they were done quickly !
Hi Elizabeth!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn