Why You’ll Love This Recipe

These Easy & Delicious Italian Chicken Cutlets are crispy on the outside, juicy on the inside, and packed with savory Italian flavors. Perfect for a quick weeknight dinner or as a crowd-pleasing party dish, they’re made with simple ingredients and come together in no time. Serve them with pasta, salad, or as a sandwich—you’ll love the versatility and comfort they bring to your table.

ingredients

Easy & Delicious Italian Chicken Cutlets Recipe

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

boneless, skinless chicken breasts (thinly sliced or pounded)eggsItalian-style breadcrumbsgrated Parmesan cheesesaltblack peppergarlic powderonion powderfresh parsley (optional for garnish)olive oil or vegetable oil (for frying)lemon wedges (optional for serving)

directions

Prepare the chicken by slicing or pounding to an even 1/4-inch thickness.

In a shallow bowl, beat the eggs and season with a pinch of salt and pepper.

In another bowl, combine the Italian breadcrumbs, Parmesan cheese, garlic powder, onion powder, and a bit more salt and pepper.

Dip each piece of chicken into the egg mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture. Press firmly to adhere.

Heat oil in a large skillet over medium heat until hot and shimmering.

Fry the chicken cutlets in batches, without crowding the pan, for about 3-4 minutes per side, or until golden brown and cooked through.

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

Garnish with chopped fresh parsley and a squeeze of lemon if desired.

Servings and timing

This recipe yields 4-6 cutlets.Preparation time: 10 minutesCooking time: 15-20 minutesTotal time: 25-30 minutes

Variations

Use Panko breadcrumbs for extra crunch.

Add dried oregano or basil to the breadcrumb mix for more Italian herb flavor.

Top with mozzarella and marinara, then broil for Chicken Parmigiana.

Slice and serve over salad for a lighter option.

Make a sandwich with ciabatta, arugula, and aioli.

storage/reheating

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over low heat or in the oven at 350°F until warmed through for best texture.To freeze, place cooled cutlets in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work great—just adjust cook time slightly.

Do I have to use Italian-style breadcrumbs?

No, plain breadcrumbs can be used with added Italian herbs.

Can I bake instead of fry?

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

Can I make them ahead of time?

Yes, bread the cutlets and refrigerate up to 1 day in advance before frying.

What oil is best for frying?

Vegetable, canola, or olive oil all work well for shallow frying.

How do I know when the chicken is done?

The internal temperature should reach 165°F and the coating should be golden brown.

What can I serve with these?

Great with pasta, mashed potatoes, salad, or in sandwiches.

Can I air fry them?

Yes, cook at 400°F for about 10-12 minutes, flipping halfway through.

Why are my cutlets soggy?

Make sure oil is hot enough and avoid overcrowding the pan.

How can I make them gluten-free?

Use gluten-free breadcrumbs and ensure other ingredients are certified gluten-free.

Conclusion

Easy & Delicious Italian Chicken Cutlets are a classic comfort food that’s both simple and satisfying. With their crispy coating and juicy interior, they make a perfect addition to any meal plan. Whether fried, baked, or air-fried, these cutlets are bound to become a go-to recipe in your kitchen.