Italian Chicken Cutlets are made with thin chicken breasts coated in flour, egg, Italian breadcrumbs, Parmesan cheese, and Italian seasoning, then pan-fried until golden and crispy. They’re an easy chicken dinner that’s tender inside with a crunchy Parmesan breadcrumb coating.
Growing up in Central New York, Italian food was always a big part of the meals around me, and a crispy chicken cutlet is one of those simple dishes that never gets old. I like serving them with a squeeze of fresh lemon, but they’re also great with pasta, on a salad, or tucked into a sandwich.
Why I Love Chicken Cutlets:
About the Ingredients ⭐
- Chicken Cutlets: Use thin, boneless, skinless chicken breast cutlets so they cook quickly and evenly.
- Salt and Pepper: Season the chicken before breading so it has flavor all the way through.
- All-Purpose Flour: Creates the first coating and helps the egg stick to the chicken.
- Eggs: Help the breadcrumb mixture adhere to the cutlets.
- Italian Breadcrumbs: Give the chicken its crispy, seasoned coating.
- Parmesan Cheese: Adds salty, cheesy flavor to the breading.
- Italian Seasoning: Adds extra herbs and Italian flavor to the breadcrumb mixture.
- Vegetable Oil: Used for shallow frying the chicken until golden and crispy.
- Lemon and Parsley: Optional, but a squeeze of fresh lemon is especially good over the hot chicken cutlets.
Be sure to check out the full recipe and ingredient list below
How To Make Italian Chicken Cutlets
- Pound Chicken to 1/4″ thickness for even cooking.
- Place the chicken cutlets on a plate or cutting board and season both sides with salt and pepper.
- Set up your breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the Italian breadcrumbs, Parmesan cheese, and Italian seasoning.
- Dredge each chicken cutlet first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in the breadcrumb mixture, pressing lightly to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets (in batches if necessary to avoid overcrowding) and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the cutlets from the skillet and drain on paper towels.
- Serve the chicken cutlets warm, garnished with lemon wedges and fresh parsley if desired. Enjoy!
Tips I Found Helpful 💙
- Keep the chicken thin: Pound the cutlets to about ¼-inch thick so they cook quickly and evenly.
- Pat the chicken dry: Removing excess moisture helps the flour and breading stick better.
- Press on the breadcrumbs: Gently press the breadcrumb mixture onto both sides of the chicken so you get a good, even coating.
- Heat the oil before frying: Make sure the oil is hot before adding the chicken so the coating gets crispy instead of absorbing too much oil.
- Don’t overcrowd the pan: Fry the cutlets in batches so the oil stays hot and each piece gets golden and crispy.
Frequently Asked Questions
More Chicken Recipes I Love
Italian Chicken Cutlets
Italian Chicken Cutlets are thin, tender chicken breasts coated in crispy Italian breadcrumbs and Parmesan, then pan-fried until golden.
Ingredients
- 4 boneless skinless chicken breast cutlets
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Vegetable oil for frying
- Lemon wedges and fresh parsley for garnish (optional)
Instructions
- Pound chicken to 1/4" thickness for even cooking
- Place the chicken cutlets on a plate or cutting board and season both sides with salt and pepper.
- Set up your breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the Italian breadcrumbs, Parmesan cheese, and Italian seasoning.
- Dredge each chicken cutlet first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in the breadcrumb mixture, pressing lightly to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets (in batches if necessary to avoid overcrowding) and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the cutlets from the skillet and drain on paper towels.
- Serve the chicken cutlets warm, garnished with lemon wedges and fresh parsley if desired. Enjoy!
Notes
Keep the chicken cutlets about ¼-inch thick so they cook quickly and evenly. Make sure the oil is hot before frying, and cook in batches to avoid overcrowding the pan. Chicken is done when it reaches 165°F internally.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 762Total Fat: 19gSaturated Fat: 7gUnsaturated Fat: 12gCholesterol: 224mgSodium: 1044mgCarbohydrates: 85gFiber: 4gSugar: 2gProtein: 61g
