Italian Chicken Cutlets Recipe
Get ready to fall in love with Italian Chicken Cutlets: a classic, crowd-pleasing recipe that delivers golden, crispy chicken bursting with flavor in every bite. This dish transforms simple pantry staples into something spectacular, with tender chicken coated in a flavorful, cheesy breadcrumb crust. Whether you’re looking for a speedy weeknight dinner, a hearty addition to your favorite salad, or a delicious base for a sandwich, these Italian Chicken Cutlets always come through. You’ll want to make extra—they disappear fast!
Ingredients You’ll Need
Making delicious Italian Chicken Cutlets is delightfully simple and just requires a handful of classic ingredients. Each element—from the juicy chicken breasts to the zest of Parmesan—plays an important role in bringing this iconic Italian comfort food to life.
- Boneless skinless chicken breasts: Use four, pounded to ½-inch thick for fast, even cooking and perfect tenderness.
- All-purpose flour: This creates a light base layer so the egg and breadcrumbs stick beautifully.
- Large eggs: Two eggs bind the coating while adding richness and moisture.
- Milk: Just a tablespoon, whisked in with the eggs to help the breading adhere and keep things extra juicy.
- Italian-style breadcrumbs: Seasoned and ready to go, they offer the classic crunch and herby notes you crave.
- Grated Parmesan cheese: Adds a salty, nutty punch and that irresistible cheesy depth to your cutlets.
- Garlic powder: Infuses savory flavor throughout each crispy bite.
- Dried oregano: Delivers that unmistakable Italian aroma and subtle earthiness.
- Salt: Enhances flavors and brings everything together.
- Black pepper: A little goes a long way for warmth and balance.
- Olive oil: A half-cup for pan-frying, giving the cutlets their inviting golden color.
- Lemon wedges and fresh parsley: Optional, but they finish the dish with brightness and a pop of color.
How to Make Italian Chicken Cutlets
Step 1: Set Up Your Breading Station
You’ll want three shallow bowls lined up for an easy assembly line. Fill the first with all-purpose flour. In the second, whisk the eggs and milk until smooth. In the third, mix together breadcrumbs, Parmesan, garlic powder, oregano, salt, and black pepper. This setup will make coating your Italian Chicken Cutlets a breeze.
Step 2: Bread the Chicken
Pound each chicken breast to an even ½-inch thickness for the perfect crisp-to-tender ratio. Dredge each piece first in flour, shaking off excess. Next, dip into the egg mixture, making sure it’s well-coated. Finish by pressing the chicken into the breadcrumb mixture, gently pressing so the breading clings to every inch. This triple-layer technique is the secret to the irresistible texture of Italian Chicken Cutlets.
Step 3: Fry to Perfection
Heat olive oil in a large skillet over medium heat. Once the oil shimmers, place the breaded cutlets in batches—don’t crowd the pan! Fry each piece for 3 to 4 minutes per side until golden brown and cooked through. The aroma alone will have everyone peeking into the kitchen. After frying, lay the cutlets on a paper towel-lined plate to drain off any excess oil and keep them wonderfully crispy.
Step 4: Serve and Enjoy
Arrange your hot Italian Chicken Cutlets on a platter. Squeeze fresh lemon juice over the top and sprinkle with a little parsley, if desired. These are shining stars just as they are, or as the foundation for countless creative meals.
How to Serve Italian Chicken Cutlets
Garnishes
Nothing complements these cutlets quite like a handful of chopped fresh parsley and a few lemon wedges. The citrus brightens the savory flavors and the parsley adds a fresh, vibrant finish. For a dash of extra indulgence, try a drizzle of extra virgin olive oil or a light grating of more Parmesan right before serving.
Side Dishes
Italian Chicken Cutlets are incredibly versatile. Pair them with a simple arugula salad tossed in lemon and olive oil, some buttery garlic mashed potatoes, or your favorite pasta tossed in a light tomato sauce. For a homestyle touch, serve with roasted vegetables or a crisp Caesar salad—every side finds its perfect match here!
Creative Ways to Present
Take your Italian Chicken Cutlets to the next level by transforming them into a loaded sandwich with provolone and roasted red peppers, or slice and toss them over a bed of greens for a hearty salad. Feeling classic? Layer them with marinara and mozzarella for a speedy chicken parmigiana. They also make a delicious protein for grain bowls or picnic lunches.
Make Ahead and Storage
Storing Leftovers
Any leftover Italian Chicken Cutlets can be cooled to room temperature and refrigerated in an airtight container for up to 3 days. They’ll still taste fantastic and can be revived to perfect crispiness with a few simple tricks.
Freezing
If you’re planning to freeze, let the cutlets cool completely first. Place them on a baking sheet to freeze individually so they don’t stick, then transfer to a freezer-safe bag or container. Properly stored, Italian Chicken Cutlets will keep well for up to 2 months—ideal for quick future meals!
Reheating
For best results, reheat cutlets in a 350°F (175°C) oven for about 10 minutes or until hot and crispy. Skip the microwave if you can—it softens the breading. An air fryer is a great alternative for restoring that just-fried crunch in mere minutes.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! While traditional Italian Chicken Cutlets use breasts for their delicate, even texture, boneless, skinless chicken thighs can add a richer flavor and juicy bite. Just be sure to pound them to an even thickness for even cooking.
Is there a gluten-free version?
You can easily make gluten-free Italian Chicken Cutlets by swapping out the all-purpose flour and Italian breadcrumbs for your favorite gluten-free alternatives. The texture and crispiness will still shine, especially with a gluten-free panko.
Can I bake instead of fry?
Yes—if you’d prefer to bake, arrange the breaded cutlets on a lightly oiled baking sheet, spray them with a little olive oil, and bake at 425°F (220°C) for about 15-20 minutes, flipping halfway through. The result is lighter but still delivers fantastic crunch!
What are the best breadcrumbs for this recipe?
Italian-style breadcrumbs are a time-saver and bring built-in seasoning to the cutlets. For extra crunch, try combining with some panko, or create your own mix with herbs and spices if you like more control over the flavor.
Why chill the breaded cutlets before frying?
Chilling your breaded Italian Chicken Cutlets for 20 minutes before frying sets the coating, helping it adhere firmly to the chicken while creating an ultra-crispy crust that won’t slide off in the pan. This small step yields big results!
Final Thoughts
There’s something simply magical about Italian Chicken Cutlets, from their crispy edges to their juicy center. Give this recipe a try—whether for a family meal or an easy weeknight treat—and you’ll see why it’s such a beloved classic. Enjoy every bite and don’t be surprised when everyone starts asking for seconds!
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Italian Chicken Cutlets Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Italian Chicken Cutlets are crispy, flavorful, and perfect for a quick and delicious dinner. Pounded chicken breasts are coated in a savory breadcrumb mixture and fried until golden brown. Serve with lemon wedges and fresh parsley for a burst of freshness.
Ingredients
Chicken Cutlets:
- 4 boneless skinless chicken breasts (pounded to ½-inch thickness)
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Frying:
- ½ cup olive oil
Optional for Serving:
- lemon wedges and fresh parsley
Instructions
- Prepare the Breading: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast first in the flour, then dip in the egg mixture, and finally coat in the breadcrumb mixture, pressing gently to help the coating stick.
- Fry the Cutlets: Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and cooked through.
- Serve: Drain on a paper towel-lined plate. Serve warm with lemon wedges and parsley if desired.
Notes
- These cutlets are versatile and great for sandwiches, salads, or paired with pasta.
- To achieve extra crispiness, chill the breaded cutlets for 20 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 130mg
