Italian Chicken Cutlets Recipe

This crispy Italian chicken cutlets recipe delivers golden brown, pan-fried chicken with a juicy center and a perfectly seasoned coating, all in under 30 minutes. Made with thin-sliced skinless chicken breasts and simple ingredients, these classic breaded cutlets are easy, reliable, and endlessly versatile for weeknight dinners or Italian-inspired meals.

If you’re looking for an easy recipe that works for a lot of people and fits right into busy schedules, this chicken cutlet recipe deserves a spot in your regular rotation. Whether you serve them on their own, turn them into chicken parmesan, or tuck them into a chicken cutlet sandwich, the first bite delivers crisp edges, tender meat, and big flavor.

What Is a Chicken Cutlet?

A chicken cutlet is a thin piece of meat made by slicing whole chicken breasts horizontally and pounding them to an even thickness. This step is key because it allows the chicken to cook quickly and evenly without drying out.

Chicken cutlets are most often made with skinless chicken breasts, though chicken thighs can also be used. Because the cutlets are thin, the cooking time is short—usually just 2–3 minutes per side—which makes them perfect for easy meals, quick lunches, and busy weeknight dinners.

Breaded cutlets are especially popular in Italian cooking and are often used as the base for Italian chicken cutlets, chicken parmesan, or layered sandwiches.

Why You’ll Love This Recipe

• Crispy without being greasy: Pan-frying at medium-high heat creates crispy chicken cutlets with a golden brown crust that stays light.
• Simple ingredients, big payoff: This recipe relies on pantry staples and a classic breading station that always works.
• So many ways to serve it: From pasta nights to sandwiches and salads, these cutlets fit into almost any meal plan. I like mine “girl dinner” style with a pile of kale caesar salad on top, a side of fries, and a crisp Diet Coke!

Ingredients

Chicken

• Whole chicken breasts or pre-cut chicken cutlets
• Skinless chicken breasts work best, but chicken thighs can be used with slightly longer cooking time

Seasonings

• Kosher salt
• Black pepper
• Garlic powder
• Paprika
• Italian seasoning (optional for extra flavor)

Breading Station

• Eggs
• Water (for the egg wash)
• All-purpose flour
• Italian breadcrumbs or Italian bread crumbs
• Parmesan cheese, finely grated
• Panko bread crumbs or panko breadcrumbs for extra crunch

For Frying

• Olive oil, vegetable oil, or canola oil
• Choose a neutral oil with a higher smoke point if needed

Garnishes

• Fresh parsley
• Lemon wedges or a squeeze of fresh lemon juice

How To Make Chicken Cutlets

Preparation

Start by slicing whole chicken breasts in half horizontally using a sharp knife on a cutting board. If you’re starting with thicker cutlets, this step ensures even thickness and prevents dry spots.

Place each piece of chicken between pieces of plastic wrap or parchment paper and gently pound with a meat mallet or meat pounder until about ¼-inch thick. Even thickness is critical for consistent cooking.

Season the chicken on all sides with kosher salt, black pepper, garlic powder, and paprika.

Set up your breading station using shallow bowls or pie plates. In a large shallow bowl, combine the flour with half of the seasoning mixture. Next, in another bowl, whisk the eggs and water to create the egg wash. Finally, in a third bowl, mix Italian breadcrumbs, parmesan cheese, and any remaining seasoning to form the breadcrumb mixture.

Dredge each piece of chicken first in the flour, then dip it into the egg wash, and finally press firmly into the bread crumb mixture. Place the breaded cutlets in a single layer while you finish the rest.

Frying

Heat olive oil or vegetable oil in a large skillet or large frying pan over medium-high heat. The oil should shimmer but not smoke, and if it starts splattering heavily, lower the heat to medium.

Carefully place the breaded cutlets into the bottom of the skillet, working in batches to avoid crowding. Fry for 2–3 minutes per side until golden brown and cooked through.

Use an instant-read thermometer to confirm the internal temperature reaches 165°F. Transfer cooked cutlets to a wire rack set over a baking sheet or a paper towel-lined plate to drain excess oil.

Finish with flaky salt, fresh parsley, and lemon wedges just before serving.

Optional: Baking or Air Fryer Options

Baking:
Arrange breaded cutlets on a parchment-lined sheet pan, drizzle with extra virgin olive oil, and bake in a 400°F oven until crisp and cooked through, flipping once halfway.

Air Fryer:
Place cutlets in a single layer in the air fryer basket, spray lightly with oil, and cook until crispy. This method uses less oil while still delivering great texture.

Expert Tips

• Pound chicken evenly to avoid dry spots
• Let breaded cutlets rest briefly before frying to help the coating stick
• Use a wire rack instead of stacking to keep them crispy
• Fry in batches to maintain oil temperature
• Swap in panko bread crumbs for extra crunch
• Always test doneness with an instant-read thermometer

What to Pair With It

• Fresh salads: Pair chicken cutlets with my grinder salad or a kale Caesar salad to balance the crispy texture with something fresh and light.
• Classic comfort sides: Mashed potatoes or sautéed broccoli rabe are easy, cozy options that work well for weeknight dinners.
• Pasta dishes: Serve alongside pasta tossed in a light white wine sauce or olive oil and parmesan cheese for a more filling meal, or in this lemon chicken pasta salad.
• Italian-inspired mains: Layer the cutlets with marinara and sharp provolone to make classic chicken parmesan.
• Sandwich night: Tuck a crispy cutlet into a crusty roll for an easy chicken cutlet sandwich that’s perfect for a quick lunch or piled onto my chicken caesar garlic bread.

Frequently Asked Questions

More Chicken Recipes To Try

Oven Roasted Spatchcock Chicken

Blackened Chicken Recipe

Broccoli Cheddar Chicken Pot Pie

Sheet Pan Chicken Shawarma