Chicken Cutlets
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Golden, crispy, and packed with garlicky Italian flavor, these Chicken Cutlets are the kind of comfort food that makes weeknights feel fancy. Lightly breaded and pan-fried in olive oil, they’re perfect on their own or layered into a sandwich, salad, or pasta plate. The combination of textures and flavors is what makes breaded chicken cutlets such a timeless classic… getting them on the table in 30 minutes or less is just an added bonus!!
Table of Contents
Chicken Cutlets
If there’s one thing I never say no to, it’s a sizzling pan of golden chicken cutlets. That crisp, crackly crust wrapped around juicy chicken? It’s pure magic.
These cutlets are fried to perfection and practically beg for a squeeze of lemon or a pile of spaghetti. Crunchy on the outside, tender on the inside… what’s not to love??!
And yes, I’ve absolutely eaten them cold, straight from the fridge. No regrets.
You’re not limited to Italian, though! This flavor-packed chicken cutlet recipe goes with anything and everything you like on your plate for dinner… that’s not even an exaggeration!
Try a variety of different sauces, from traditional marinara to alfredo to pesto, or go extra cozy with a side of chicken flavored rice or a pile of fluffy mashed potatoes.
INGREDIENT NOTES
- Boneless Chicken Breasts: If you’re able to find chicken breast cutlets ready to use, that will save you on prep time!
- Eggs: Helps the breadcrumb coating stick to the surface. They’ll be easier to whisk if they’re room temperature.
- Garlic: Freshly minced garlic cloves add bold flavor to the egg wash. Don’t skip it!
- 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 for this chicken cutlet recipe, compensate by throwing those dried herbs into the mixture! - Oil: Extra virgin olive oil gives that authentic Italian flavor, but vegetable or avocado oil works too.
VARIATIONS
Extra Juicy: Swap in boneless chicken thighs if you prefer dark meat.
Parmesan-Crusted: Toss finely grated parmesan with the breadcrumbs before coating each chicken cutlet.
Make It Spicy: Add crushed red pepper flakes or smoked paprika to the breadcrumbs.
Citrus Twist: Include lemon zest in the breadcrumb mixture.
CHICKEN CUTLET FAQ
There are two ways to make cutlets, and it just depends on how much time you have… and how much effort!
I prefer to pound them thin with a meat mallet or rolling pin. But if the breasts aren’t super thick, you can slice them horizontally through the center: a bit like butterflying, but you cut them all the way through.
And if they are super thick, then combine the methods. Slide into thinner halves, then pound those thin!
Be sure that every inch is coated in the flour and egg mixtures, and shake off any excess before moving on to the next bowl.
Once you make it to the breadcrumbs, gently press the mixture onto all sides to help it stick.
If the oil isn’t hot enough when you add them to the pan, the breadcrumbs will just soak up all the oil instead of crisping.
The same thing happens with overcrowding! Too many pieces at once will cause the oil temperature to drop, so work in batches and ensure that the oil gets hot again before adding more chicken.
Over the years, I’ve tried every trick in the book to perfect the chicken cutlet, and trust me. This method delivers.
Pounding the chicken ensures even cooking and a tender bite, while the three-step dredging process guarantees a crisp, flavorful crust that clings.
The real secret? Letting the oil come to a proper shimmer before adding the chicken. That’s when the Maillard reaction kicks in, creating that irresistible golden crunch without greasy sogginess.
And yes, I’ve tested this chicken cutlets recipe in cooking clubs and weeknight madness alike. Foolproof, delicious, and always a hit.
DONNA’S PRO TIPS
- Don’t skip the pounding. It makes the cutlets tender and helps them cook evenly.
- For the crispiest coating, press the chicken firmly into the breadcrumbs.
- Use a splatter screen while frying to keep your stovetop clean.
- Add a thermometer to the oil to keep it around 350°F for optimal frying.
- Let the cutlets rest on a rack or paper towels for a few minutes before serving for the crispiest texture.
TOOLS NEEDED
- Meat mallet or rolling pin
- 3 shallow bowls or pie plates for dredging
- Large skillet (preferably cast iron or stainless)
- Tongs
- Paper towels
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 September 2025
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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