Why You’ll Love This Recipe

Italian Chicken Cutlets are crispy, golden, and bursting with flavor. These pan-fried chicken breasts are coated in a seasoned breadcrumb mixture and cooked to perfection—tender on the inside, crunchy on the outside. Perfect for serving over pasta, in sandwiches, or alongside a fresh salad, they’re a classic Italian comfort dish that’s simple yet irresistibly delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts (thinly sliced or pounded thin)eggsItalian-style breadcrumbsparmesan cheese (grated)flourgarlic powderonion powderdried oreganofresh parsley (chopped)saltblack pepperolive oil (for frying)lemon wedges (for serving)

directions

Pound chicken breasts to an even 1/4-inch thickness if needed.

Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mix of breadcrumbs, parmesan, garlic powder, onion powder, oregano, and parsley.

Dredge each chicken piece in flour, then dip in the egg, then coat evenly with the breadcrumb mixture.

Heat olive oil in a large skillet over medium heat.

Fry the cutlets 3-4 minutes per side, until golden brown and cooked through.

Drain on a paper towel-lined plate.

Serve hot with lemon wedges and your choice of sides.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes

Variations

Use panko breadcrumbs for extra crunch.

Add crushed red pepper flakes for a spicy version.

Top with mozzarella and marinara for a chicken parm-style dish.

Serve on a toasted bun with arugula and aioli for a sandwich.

Substitute gluten-free breadcrumbs and flour if needed.

storage/reheating

Store cutlets in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet or oven at 350°F to retain crispiness. Avoid microwaving to prevent sogginess.Cutlets can also be frozen—cool completely, wrap individually, and store for up to 2 months.

FAQs

Can I bake instead of fry them?

Yes, bake at 425°F on a greased rack for 20 minutes, flipping halfway.

What oil is best for frying?

Olive oil or avocado oil work well for shallow frying.

Can I prep these ahead?

Yes, bread the cutlets and refrigerate for a few hours before cooking.

What’s the best cut of chicken?

Thinly sliced breasts or cutlets work best for even cooking.

Can I make them dairy-free?

Yes, skip the parmesan or use a dairy-free alternative.

Are these kid-friendly?

Absolutely! They’re crispy, flavorful, and easy to enjoy.

Can I use pre-seasoned breadcrumbs?

Yes, but reduce the added herbs and salt accordingly.

Do I need to pound the chicken?

It helps cook evenly and quickly, but thin-cut breasts also work.

What sides go well with this?

Pasta, mashed potatoes, or a crisp green salad are great options.

How do I keep them crispy?

Drain on paper towels and avoid stacking cutlets while hot.

Conclusion

Italian Chicken Cutlets are a timeless, crowd-pleasing favorite that brings Italian flavor and comfort to your table. Crispy, tender, and versatile, they’re easy enough for a weeknight dinner yet elegant enough to impress guests. Serve them your favorite way and enjoy a taste of Italy in every crunchy, savory bite.