Easy & Delicious Italian Chicken Cutlets Recipe

Why You’ll Love This Recipe

Easy & Delicious Italian Chicken Cutlets are crispy, juicy, and bursting with savory Italian flavor. Lightly breaded and pan-fried to golden perfection, these cutlets are quick to make and incredibly versatile. Serve them on their own, over pasta, in sandwiches, or sliced over salads—they’re a weeknight dinner favorite that feels like a restaurant-quality meal.

ingredients

this Recipe

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

boneless skinless chicken breasts (pounded thin)eggsItalian-style breadcrumbsgrated parmesan cheesegarlic powderonion powderdried oreganosaltblack pepperolive oil or vegetable oil (for frying)lemon wedges (for serving)fresh parsley (optional, for garnish)

directions

Slice chicken breasts in half lengthwise, then pound to an even thickness using a meat mallet.

Season both sides with salt, pepper, garlic powder, onion powder, and oregano.

In a shallow bowl, whisk the eggs. In another bowl, combine breadcrumbs and parmesan cheese.

Dip each chicken cutlet in the egg mixture, then coat thoroughly in the breadcrumb mixture.

Heat oil in a large skillet over medium heat. Once hot, add chicken cutlets in batches—do not overcrowd the pan.

Fry each cutlet for 3–4 minutes per side, or until golden brown and cooked through (internal temp should be 165°F).

Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with a squeeze of lemon and a sprinkle of fresh parsley.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Add crushed red pepper to the breadcrumb mix for a little heat.

Use panko breadcrumbs for extra crunch.

Swap parmesan for pecorino romano for a sharper cheese flavor.

Serve with marinara and melted mozzarella for a Chicken Parm twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or oven at 350°F to keep the breading crispy.
Avoid microwaving if possible, as it can soften the coating.
Cutlets can be frozen after cooking—reheat in the oven straight from frozen.

FAQs

Can I bake instead of fry?

Yes, bake at 425°F for 20–25 minutes on a wire rack-lined baking sheet, flipping halfway through.

Can I use chicken thighs?

Yes, boneless, skinless thighs work well—just pound them thin.

How do I get an even crust?

Make sure the chicken is dry before breading and press firmly into the breadcrumbs.

Can I prep these ahead?

Yes, bread the cutlets and refrigerate for up to 24 hours before cooking.

Can I make them gluten-free?

Use gluten-free breadcrumbs and check your other ingredients for gluten content.

What oil is best for frying?

Olive oil gives flavor, but vegetable or avocado oil are also great options.

Is this kid-friendly?

Very! It’s mild, crispy, and perfect for picky eaters.

Can I add herbs?

Yes, add fresh chopped parsley or basil to the breadcrumb mixture.

Can I make this in the air fryer?

Yes, air fry at 400°F for 10–12 minutes, flipping halfway.

What sides go well with this?

Pasta, mashed potatoes, salad, or roasted vegetables are all great options.

Conclusion

Easy & Delicious Italian Chicken Cutlets bring all the flavor of traditional Italian cooking with minimal effort. Whether served as a main dish, layered in a sandwich, or topped with sauce and cheese, they’re a crowd-pleaser that’s simple enough for any night of the week. Crispy, golden, and full of flavor—you’ll want to make them again and again.

Print