Crispy Italian Chicken Cutlets

There's something irresistibly delicious about crispy chicken cutlets. These breaded and fried chicken breasts are a crowd-pleaser, combining tender, juicy chicken with a perfectly seasoned, crunchy golden brown coating. Whether you're making them for a quick weeknight dinner or serving them at a family gathering, this easy recipe will surely become one of the favorite recipes in your household.

Italian chicken cutlets are not only delicious but also versatile. They can be enjoyed on their own, added to a sandwich, or turn them into chicken parmesan with tomato sauce and melted mozzarella on top.

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🧾 Ingredients

• Chicken Breasts: Boneless, skinless chicken breasts are the best choice for this recipe. You can also use chicken thighs if you prefer dark meat. Pound the chicken breasts covered with plastic wrap with a meat tenderizer or rolling pin to an even thickness for consistent cooking. This ensures they cook evenly and remain juicy.
• Flour: All-purpose flour is used to coat the chicken before dipping it in the egg mixture. It helps the egg adhere to the chicken.
• Eggs: Beaten eggs act as a binding agent, ensuring the breadcrumbs stick to the chicken. You can use whole eggs or only egg whites if you prefer.
• Breadcrumbs: Italian-style bread crumbs are recommended for their flavor and texture. You can also use panko breadcrumbs for extra crunch.
• Parmesan Cheese: Grated Parmesan adds a savory, cheesy flavor to the breadcrumb mixture.
• Garlic Powder: Adds a hint of garlic flavor without overpowering the dish.
• Paprika: Add an extra kick of flavor to the breadcrumb coating.
• Salt and black Pepper: Essential for seasoning the chicken and breadcrumb mixture.
• Olive Oil: Used for frying the cutlets, giving them a rich flavor and crispy texture. You can also use other vegetable oils with high smoke point such as avocado oil.

See the recipe card for quantities.

🍳 Substitutions

If you want to change some ingredients for this chicken cutlets recipe for dietary restrictions, these are the recommendations:

• Gluten-Free: Substitute regular flour and breadcrumbs with gluten-free alternatives.
• Dairy-Free: Omit the Parmesan cheese or use a dairy-free cheese substitute.
• Egg-Free: a mixture of non-dairy milk and a tablespoon of flour as a substitute for beaten eggs (or check this guide for more egg substitutes).
• Veal: Use veal cutlets instead of chicken for the classic Cotolette alla Milanese.

🥣 Variations

These breaded chicken cutlets can be customized in different ways to suit your taste and preferences.

• Herb-Crusted Cutlets: Add fresh herbs like parsley, basil, or thyme to the breadcrumb mixture for a fresh, aromatic flavor.
• Spicy Cutlets: Add a pinch of red pepper flakes or cayenne pepper to the breadcrumb mixture for a spicy kick.
• Lemon Zest: Add lemon zest to the breadcrumbs for a zesty, bright flavor that pairs well with the chicken.
• Chicken tenders: Cut the chicken breast into long stripes before breading to make chicken tenders.

📋 Instructions with Photos

Step 1. Pound the chicken breasts on a cutting board until they have an even thickness. This will ensure even cooking.

Step 2. Prepare 3 shallow bowl, with whisked eggs, with flour seasoned with salt and pepper and one with breadcrumbs seasoned with Parmesan cheese, salt, pepper, and paprika.

Step 3. Drench the chicken pieces in the flour mixture, then dip them into a bowl with whisked eggs.

Step 4. Finally coat them with the seasoned breadcrumbs.

Step 5. In a large skillet, drizzle the olive oil and turn to medium-high heat. Add the cutlets to the hot oil and fry until they're golden on both sides.

Step 6. Add the cooked cutlets on paper towel to absorb the excess oil and check a piece of chicken to make sure it's fully cooked before serving.

🍽 Serving Suggestions

These crispy Italian chicken cutlets are incredibly versatile. Serve them with a side of Italian Garlic Mashed Potatoes and a simple italian salad for a classic Italian meal. They also make excellent sandwiches when layered with fresh mozzarella, tomato, and basil on a crusty roll. For a lighter option, serve the cutlets over a bed of mixed greens with a balsamic vinaigrette or make a crunchy caesar salad.

🔪 Equipment

• Meat tenderizer or mallet: For pounding the chicken breasts to an even thickness.
• Wireless Smart Meat Thermometer: Optional but useful to make sure the chicken is cooked through.
• HexClad 12 inch skillet: A large skillet it perfect for frying the chicken cutlets.
• Mixing Bowls: For preparing the flour, egg, and breadcrumb mixtures.
• Tongs: For flipping the chicken in the batter and the cutlets during frying.

❄️ Storage & Reheating

Fridge: Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Freezer: To freeze, place the cooked and cooled cutlets on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 20-25 minutes, or until crispy and heated through.

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