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 everything you could ever want in a chicken cutlets recipe – and you can be enjoying it in just 15 minutes!
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 recipe – it’s a game changer!
Chicken Cutlet Recipe
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.
Italian chicken 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!
Chicken Cutlets FAQ
A chicken breast is a specific cut of poultry, whereas a cutlet is a thinner piece that has been sliced off.
A cutlet 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 overcooking 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.
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 cutlets ready to use, that will save you more 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 cutlets themselves!
That goes for any herb, really.
- 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!
How to Make Chicken Cutlets from Chicken Breasts
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 through 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.
Do you love quick Italian chicken recipes? Check out our 10 Best 30-minute Chicken Meals!
- 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!
- Throw out any excess egg, flour, and bread crumbs immediately after use.
They will both 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 and dry out the meat – cook just until the center is warmed.
What goes well with breaded chicken cutlets?
Italian chicken cutlets go 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 this chicken cutlets recipe over Cacio e Pepe (pepper pasta!) or fettuccine with alfredo sauce or my 5 minute simple pasta sauce.
With love, from our simple kitchen to yours.
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Other Quick Italian Recipes
Italian Chicken Cutlet Recipe
- 1 1/2 pounds boneless skinless chicken breasts, see Notes
- sea salt
- freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 3 garlic cloves, finely minced
- 2 tablespoons water
- 2 cups Italian-seasoned panko breadcrumbs, or unseasoned panko
- 1/2-1 cup extra virgin olive oil, see Notes
- 1/3 cup chopped fresh parsley
- Lay a piece of plastic wrap on a cutting board and place one chicken breast on top. Place another piece of plastic wrap over the chicken.
- Using a flat meat mallet or rolling pin, pound the breast down to about ¼-inch thick. Sprinkle salt and pepper on both sides of the breast. Repeat for remaining breasts.
- Prepare a dredging station by setting out three shallow bowls, cake pans, or rimmed plates. Add the flour to one bowl. Add eggs, minced garlic, and water to a second bowl; use a fork to combine the ingredients. Add the breadcrumbs to the third bowl.
- Bread each piece of chicken by dipping it into the flour, coating on both sides. Next dip the chicken into the egg mixture and finally, into the breadcrumbs. Press the chicken down into the breadcrumbs to ensure it is really well coated.
- In a large skillet over medium high heat, add oil about ½” thick. When the oil begins to shimmer, add the breaded chicken pieces, two at a time so the pan is not overcrowded.
- Cook for 3-4 minutes on each side, until the breading is deep golden brown and the chicken is cooked through (165° internal temp).
- Remove cooked chicken cutlets and set on paper towels to drain. Serve with a sprinkle of freshly chopped parsley.
If desired, you can add parmesan cheese to the breadcrumb mixture. Discard any leftover dredging ingredients as they are contaminated by the raw chicken.
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
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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.