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!

Titled: Italian chicken cutlet recipe close up


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! 

ingredients for breaded chicken cutlets

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!
chicken breast pounded thin into cutlet

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.
dredging chicken cutlets in egg

Italian Chicken Cutlets FAQ

What is a chicken cutlet vs chicken breast?

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!

What makes chicken cutlets tough?

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.

chicken cutlet in bowl of breadcrumbs

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.

pan frying breaded chicken cutlets

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

italian crusted cutlets with fresh parsley

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breaded cutlet over pasta and red sauce

sliced italian chicken cutlet

Crispy Breaded Italian Chicken Cutlet Recipe

Donna Elick
My Chicken Cutlet Recipe creates a scrumptious Italian dinner! In just 15 minutes, you can be enjoying the perfect breaded chicken cutlets!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Italian
Method Stovetop
Servings 4


  • 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.

Donna’s Notes

Store leftovers in an airtight container in the refrigerator and use them within 3-4 days.
Chicken breast cutlets can be made by either pounding boneless skinless chicken breasts to reduce their thickness, or by cutting a chicken breast in half horizontally, creating 2 thinner breast pieces. Cutlets cook more evenly and more quickly than a chicken breast does.
You can use olive oil, vegetable oil, or avocado oil to fry the cutlets. Olive oil adds a more distinct Italian flavor.
If desired, you can add parmesan cheese to the breadcrumb mixture.
Discard any leftover dredging ingredients as they are contaminated by the raw chicken.


Serving: 1 | Calories: 649cal | Carbohydrates: 35g | Protein: 45g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 202mg | Sodium: 457mg | Sugar: 2g | Fiber: 2g | Calcium: 91mg | Iron: 4mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): Italian chicken cutlet recipe

Originally published September 2022, updated and republished August 2023

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  1. 5 stars
    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.

  2. 5 stars
    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 !

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