Italian Chicken Cutlets Recipe

This crispy chicken cutlets recipe delivers golden, pan-fried chicken with a tender, juicy center and perfectly seasoned coating in under 30 minutes. Made with thin-sliced chicken breasts and simple pantry ingredients, these classic chicken cutlets are versatile, family-friendly, and perfect for weeknight dinners, sandwiches, salads, or pasta dishes.

Course Appetizer, dinner, lunch, Main Course

Cuisine American, Italian

Keyword chicken cutlets recipe, comfort food, kid-friendly, pan-fried, quick

Prep Time 15

Cook Time 10

Servings Servings

Calories 484kcal

Author Bon Appeteach

Ingredients

2 large Chicken Breasts sliced in half horizontally
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Paprika
1/2 cup Flour
1.5 cups Italian Style Bread Crumbs
1/4 cup Parmesan Cheese grated
2 Eggs
1 tbsp Water
1/2 cup Olive Oil or neutral oil for pan frying

Garnishes

Fresh Parlsey minced
Lemon Wedges

Instructions

Seasoning: Combine the salt, pepper, garlic powder, and paprika. Add half to the flour and set aside. Use the other half to season the chicken.
Prep the Chicken: Place the chicken between sheets of plastic wrap or parchment paper and pound to an even ¼-inch thickness. Season the chicken on all sides with half the mixture from above.
Set Up Breading Station: Place flour and remaining seasonings in a shallow bowl. In a second bowl, whisk eggs with water. In a third bowl, combine breadcrumbs and Parmesan (if using).
Bread the Cutlets: Dredge each piece of chicken in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture until fully coated.
Pan-Fry: Heat the oil in a large skillet over medium-high heat. Once shimmering, add chicken cutlets in batches (do not overcrowd). Cook 2–3 minutes per side until golden brown and cooked through (internal temp 165°F). If the oil is splattering or smoking, reduce the heat as needed to prevent burning.
Drain & Serve: Transfer to wire rack lined pan to cool briefly. Finish with a squeeze of lemon, a little flaky salt, and garnish with parsley if desired.

Notes

For extra crunch, use panko breadcrumbs.
Keep cooked cutlets warm on a rack in a 200°F oven while frying remaining batches.
Serve with mashed potatoes, a simple salad, over pasta, or in a sandwich.

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