My breaded chicken cutlets are easy to make with just a handful of simple ingredients. I fry them on the stovetop so they crisp up perfectly on the outside and stay juicy on the inside!
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My Favorite Recipe for Italian Chicken Cutlets
I absolutely love Italian food, and one of my personal favorites is breaded chicken cutlets. My mom used to make them when I was growing up, and now I make them for my own family. I’m all about keeping traditions going!
My daughter Leah especially loves them, and now that she’s a little older, she can help me prepare them. She loves grabbing all the ingredients and equipment we need, especially setting up the dredging stations. She’s always so meticulous with it — isn’t it funny watching our kids turn into little versions of ourselves?
In any case, rest assured that if my 8-year-old can make most of this recipe on her own (I handle the raw chicken because, well, germs), that means anyone can! It’s incredibly easy and comes out close to perfect every single time, making it a great option for busy weeknights!
Interested in more chicken recipes? Don’t miss my recipes for baked chicken legs, Tuscan chicken, lemon butter chicken, and oven chicken tenders.
Ingredients for Breaded Chicken Cutlets
- Chicken breasts – I used boneless skinless chicken breasts
- All-purpose flour – to help the egg stick to the chicken
- Eggs – acts as a binding agent to get the breadsticks to stick to the cutlets
- Breadcrumbs – I use Italian seasoned for the best flavor and crispiness
- Parmesan cheese – adds a little richness to the dish
- Olive oil – vegetable oil can also be used
- Salt and pepper – to brighten the natural flavors of all the ingredients
- Fresh parsley and lemon wedges- optional for garnishes
What is a chicken cutlet?
A chicken cutlet is a thin, boneless slice of chicken breast or thigh that’s been pounded to an even thickness. It’s then breaded and fried or baked to give it a crispy texture. Cutlets can be used in a variety of ways — in sandwiches and salads or as a main dish like in my Italian chicken cutlets.
How to Make Chicken Cutlets
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Pound out each chicken cutlet to an even thickness.
STEP TWO: Place the all-purpose flour into a shallow bowl. Whisk the eggs in another bowl, then combine the Italian breadcrumbs with the Parmesan cheese, salt, and pepper in another, separate bowl.
STEP THREE: Evenly coat each piece of chicken in the flour, then the egg, then the breadcrumb mixture.
STEP FOUR: Add the oil to a large skillet over medium-high heat then use tongs to add the chicken in a single layer. Cook for 3-4 minutes on each side until golden brown.
STEP FIVE: Transfer the cutlets to paper towels or a wire rack to cool slightly before serving. Garnish with fresh parsley and lemon wedges if desired and serve immediately. Enjoy!
Tips for the Best Chicken Cutlet Recipe
- I typically use a rolling pin or a meat mallet to pound the chicken. Try to get the pieces to a uniform thickness of about ¼-inch for the best results!
- Pat the chicken dry before breading. It sticks so much better when I remember to do this! Removing any excess moisture also keeps it from going soggy when fried.
- When breading the chicken, I like to keep one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet ones (the eggs). It helps keep my hands clean!
- Test the oil temperature by dropping a few breadcrumbs into it. If they sizzle, it’s ready for the chicken. Remember the temp should be 350 degrees F.
- Resist the urge to cook all of the cutlets at once. The oil temperature may fluctuate if the pan is overcrowded. The cutlets fry up so quickly anyway… so there really isn’t a need to stuff them all in at the same time.
- I prefer to rest the chicken on a wire rack instead of paper towels. They stay so much crispier!
Fried Chicken Cutlets Variations and Substitutions
- Use chicken breasts that are cut horizontally. I do this when I can’t find any cutlets at the store.
- Double-coating the chicken will make it even crispier! My husband in particular loves the added crunch, so sometimes he’ll ask me to double up.
- Or, add a pinch of baking powder to the all-purpose flour. I know not everyone loves a super crunchy crust. The baking powder produces bubbles when fried, making the whole thing a lot lighter.
- I like incorporating a pinch or two of cayenne pepper or chili flakes into the breadcrumbs for some heat. We love spicy food in my house!
- Make Parmesan-crusted cutlets by increasing the amount of parm used in the batter. My kids also love cheese, so I often make them this variation.
- Replace half the breadcrumbs with shredded coconut for crispy coconut cutlets. A bit of lime zest would pair perfectly!
- Instead of Italian seasoned breadcrumbs, panko would make for an even crunchier texture. Or, if carbs are a concern, a mixture of almond flour and pork rinds is low-carb-friendly.
What to Serve with This Chicken Cutlet Recipe
I usually pair this recipe with my famous twice baked mashed potatoes and some coleslaw or roasted broccoli and cauliflower. It’s also tasty with French fries or on top of a fresh salad for something lighter! Leftovers are great in a sandwich or a wrap.
Breaded Chicken Cutlets FAQs
How do you get chicken cutlet breading to stick?
To get the breading to stick to the cutlets, make sure to dredge them in the correct order. Start with the flour, then the beaten eggs, and then press into the breadcrumbs. The flour helps soak up any remaining moisture on the cutlet, while the eggs bind to the breadcrumbs to help them adhere.
Is it better to fry or bake breaded chicken cutlets?
It depends! I generally prefer to fry my cutlets as they come out a lot crispier. That said, making them in the oven requires a lot less excess oil, so when I’m in the mood for something lighter, I’ll bake them. I’ve also created air fryer chicken cutlets too!
Should you flour Italian chicken cutlets before breading?
Yes! The flour is a key part of the dredging stations. It helps create a dry surface for the egg wash to adhere to, which helps the breadcrumbs stick a lot better. Well-coated cutlets come out the best when fried!
How should I store and reheat fried chicken cutlets?
Store leftover cutlets in an airtight container in the fridge for up to 3-4 days. To reheat, place on a wire rack and bake at 375 degrees F for about 10-15 minutes to crisp them up again. I don’t usually like to use my microwave as it makes the breading soggy.
Easy Breaded Chicken Cutlets
Equipment
- Meat pounder optional
Ingredients
- 1½ pounds chicken cutlets or chicken breasts sliced in half horizontally (boneless and skinless)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 3 large eggs beaten
- 1 cup Italian seasoned breadcrumbs
- ⅓ cup Parmesan cheese grated
- ½ cup olive oil or vegetable oil for frying
- Fresh parsley optional
- lemon wedges optional
Instructions
- Place each piece of chicken between plastic wrap and pound to an even thickness of about ¼-inch using a rolling pin or meat pounder.
- Arrange three shallow plates or bowls: one with flour mixture, one with egg mixture, and one with a mixture of breadcrumbs, Parmesan cheese, kosher salt (½ teaspoon), and pepper (¼ teaspoon).
- Coat each thin slice of chicken breast in the flour mixture, then dip it in egg mixture, removing the excess egg, then press it into the breadcrumb mixture, ensuring complete coverage for a crispy crust.
- Heat the oil in a large skillet over medium-high heat. Once the hot oil is ready (350 degrees F), use tongs to add the chicken pieces in a single layer. Cook the first batch for 3-4 minutes on the first side until golden brown. The cooking time is about 3-4 minutes per side until your crispy breaded chicken reaches an internal temperature of 165 degrees F.
- Transfer the fried chicken cutlets to a wire rack or paper towels, then garnish them with parsley and serve with lemon wedges (optional).
Notes
- Pat the chicken breast dry before breading to help the flour stick to it better.
- Test the oil temperature by dropping a few breadcrumbs into it. If they sizzle, it’s ready for the chicken. Remember the temp should be 350 degrees F.
- Resist the urge to cook all of the cutlets at once. The oil temperature may fluctuate if the pan is overcrowded. The cutlets fry up so quickly anyway… so there really isn’t a need to stuff them all in at the same time.
- Store leftover cutlets in an airtight container in the fridge for up to 3-4 days. To reheat, place on a wire rack and bake at 375 degrees F for about 10-15 minutes to crisp them up again.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
