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There’s something about crispy chicken cutlets that always feels right—whether it’s a busy weeknight or a special occasion. I love how these Italian Chicken Cutlets, coated in herbs, cheese, and breadcrumbs, strike a balance between flavor and ease. The crispy exterior gives way to juicy, tender chicken with every bite, and the aroma of Italian herbs and cheese filling the kitchen is irresistible.
You’ll need about 40 minutes to get this quick and easy recipe on the table. And, if you’re like me, you’ll appreciate that you can prepare the cutlets up to two days in advance and refrigerate until you’re ready to cook. Leftovers? Lucky you! They reheat beautifully in a skillet, making them just as delicious the next day.
Table of Contents
Ingredients for Italian Chicken Cutlets
- Flour: All-purpose flour works perfectly here.
- Eggs: Large or extra-large eggs will do the job.
- Panko Breadcrumbs: I prefer panko for a lighter, crispier crust, but regular breadcrumbs will also work.
- Parmesan Cheese: You can swap in Pecorino Romano if you like a sharper flavor.
- Dried Italian Seasoning: Use your favorite blend—whatever you enjoy most.
- Boneless Skinless Chicken Breasts: Look for breasts that are similar in size, around 5 to 6 ounces each, for even cooking.
- Butter: Both salted and unsalted work fine. I usually go with what I have on hand.
- Vegetable Oil: Avocado oil or another high-heat oil works well. If you’re using extra virgin olive oil, just keep in mind its lower smoke point—it’s more likely to burn.
- Fresh Italian Parsley: Flat-leaf parsley adds a fresh garnish.
- Lemon: Fresh lemon wedges, optional but great for a little brightness.
- Kosher Salt and Freshly Ground Black Pepper
4 Recipe Tips
- Skip slicing the chicken: Many chicken cutlet recipes call for cutting chicken breasts in half horizontally and pounding them to 1/4″ thickness. I’ve found that I’m just as happy skipping the slicing step and pounding them closer to 1/2-inch thick. You still get even, quick cooking, but the chicken stays juicier and there’s less risk of overcooking. Bonus: it doesn’t take as long to pound!
- Keep thickness consistent: Try to pound your chicken breasts into cutlets of similar thickness so you don’t end up with burned or unevenly cooked areas.
- Don’t overcrowd the pan: Don’t be tempted to pan fry all of the cutlets at once. Crowding them in the skillet means they’ll steam instead of crisping up properly. It’s worth cooking them in batches. Keep the first batch warm in a low oven while you cook the rest.
- Reheat like a pro: If you have leftover cutlets, they reheat beautifully in a little hot oil in a skillet—the breading crisps back up, and the chicken stays juicy.
Serving Ideas
Italian Chicken Cutlets are wonderful on their own as a main course, but that’s not the only way to enjoy them. Why not make a chicken cutlet sandwich by stacking a warm cutlet on a crusty roll with your favorite sandwich toppings? Or arrange sliced cutlets over a tossed green salad to make it a meal.
Whether you’re preparing these Italian Chicken Cutlets for a quick weeknight dinner or a special gathering, their crispy exterior and juicy interior are sure to impress. With just a few simple steps, you’ll have a flavorful and versatile dish that’s bound to become a regular in your rotation.
Menu for an Italian Feast!
- Cocktail: Campari Spritz or Peach Bellini
- Appetizer: Prosciutto Wrapped Asparagus
- Vegetable: Rapini with Raisins and Hazelnuts or Garlic Butter Green Beans
- Side: Italian Roasted Potatoes or Roasted Baby Potatoes
- Dessert: Affogato or Chocolate Panna Cotta
More Must Try Italian Main Course Recipes
How to Make Italian Chicken Cutlets
To get started, preheat your oven to 200˚F to keep cooked cutlets warm on a baking sheet with an oven safe rack inside while you pan fry the rest. Pound chicken breasts inside a plastic zip-top bag (or layers of plastic wrap) on a work surface to 1/2-inch thickness and season both sides with salt and pepper. (Choices for pounding below.)
Bread each cutlet in flour, then beaten egg, then breadcrumb mixture (each breading element in a separate shallow bowl) and transfer to a clean plate or platter.
In a large non-stick skillet, cook 2 of the 4 chicken cutlets in 1 tablespoon of the butter and 3 tablespoons of the vegetable oil until golden brown and cooked through; transfer to prepared baking sheet in warm oven and repeat with remaining cutlets. Divide chicken breasts among 4 dinner plates and finish with kosher salt and fresh parsley. Serve hot with lemon wedges if desired.
Italian Chicken Cutlets
Ingredients
- 1/3 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried Italian seasoning
- 4 boneless skinless chicken breasts 5 to 6-ounces each
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons butter divided
- 6 tablespoons vegetable oil divided (such as avocado oil or other high heat oil), or olive oil (see recipe note)
- finely chopped fresh Italian parsley for garnish
- 1 lemon cut into wedges for serving, optional
Instructions
- Preheat oven to 200˚F.
- Place an oven-safe rack inside a baking sheet.
- Set out three shallow bowls. Place flour in one, beaten eggs in the second, and combine the breadcrumbs, parmesan cheese and Italian seasoning in the third.
- Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to 1/2-inch thickness. Repeat with remaining chicken breasts. Season each chicken breast on both sides with salt and pepper.
- Working with one chicken breast at a time, dredge in flour, shaking off excess. Then dip into beaten eggs, allowing excess to drip off. Finally, coat both sides in breadcrumb mixture, gently pressing to adhere. Transfer to a clean plate or platter as you go.
- Heat 1 tablespoon of the butter and 3 tablespoons of the vegetable oil in a large non-stick skillet over medium heat until hot; carefully place 2 of the chicken breasts in the oil mixture and cook until chicken is cooked through and crust is golden brown and crispy, 3 to 5 minutes per side. Transfer chicken breasts to baking sheet and place in preheated oven. Add remaining butter and vegetable oil to skillet and cook 2 remaining chicken breasts 3 to 5 minutes per side, until crisp, golden brown and cooked through.
- Place 1 chicken breast each on 4 dinner plates. Sprinkle lightly with kosher salt and garnish with parsley; serve immediately with lemon wedges if desired.
Notes
- You can pan fry these cutlets in olive oil, but keep a close eye on it as it burns more easily than high heat vegetable oils.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds great, but how long in the oven?
Hi there, Chris! The time in the oven is just enough to keep your first batch warm while you cook the second.
I eat a lot of chicken, so I’m always on the hunt for new, delicious chicken recipes to try and this one just went to the top of my list!! I love a good cutlet and yours look so crispy and perfect!!! Gimme gimme!!!!
aww thanks so much, Cheyanne! I hope you’ll love them.
Oh, these sound like a fantastic dinner idea! And I love how they can be prepped in advance, too. Perfect for busy weeknights when we’re trying to cram everything in! 🙂
haha..so true! Thanks, David.