Lightly breaded and seasoned to perfection, Italian Chicken Cutlets make a delicious and easy weeknight dinner that everyone will love.
I’ve got a simple and satisfying dish for you that’s packed with Italian flair—Italian Chicken Cutlets! These thin cutlets are coated in a golden breadcrumb mixture, seasoned perfectly with Italian herbs, and fried to achieve a yummy crispiness that makes every bite irresistibly good.
Whether you’re gathering around the dinner table on a busy weeknight or hosting a special occasion, these cutlets are sure to impress with their perfect balance of crunch and seasoned, tender chicken.
Italian Chicken Cutlets are not just another chicken recipe; they are a testament to the simplicity and beauty of Italian cooking.
With just a few ingredients and some simple techniques, you can create a meal that is both comforting and sophisticated. So why not give these cutlets a try tonight and bring a taste of Italy to your table?
Common Questions About Italian Chicken Cutlets
What oil should I use for frying?
For frying chicken cutlets, olive oil or vegetable oil are great choices. If you’re aiming for a higher smoke point, canola oil or avocado oil can also be used.
The key is to use enough oil to shallow fry the cutlets and get that delicious golden brown crust.
How do I keep them from getting soggy?
To prevent soggy cutlets, make sure to bring your chicken to room temperature before breading.
Also, after breading, let them sit on a wire rack for 10-15 minutes before frying. This helps the breading stick better and makes sure it crisps up nicely when cooked.
Can Italian Chicken Cutlets be made healthier?
Yes, for a healthier version of Italian Chicken Cutlets, you can bake them instead of frying.
Place them on a parchment paper-lined baking sheet and spray them lightly with a cooking spray. Bake in a preheated oven at 400 degrees Fahrenheit until they are golden brown and reach an internal temperature of 165 degrees Fahrenheit.
Storage
Chances are good that these pan-fried chicken cutlets will be devoured as quickly as you can make them!
Refrigerator
Keep the cooked cutlets in an airtight container; they will stay fresh for up to 3 days.
Freezer
Freeze the breaded, uncooked cutlets on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.
Tips
Don’t worry, this is an easy recipe. I’ve got some tips here that will make everything as smooth as possible!
- Meat Preparation: Use a meat mallet to pound the chicken breasts into thin cutlets for even cooking.
- Breading Station: Set up an assembly line with flour, beaten egg mixture, and breadcrumb mixture for efficient coating.
- Cooking in Batches: Fry the cutlets in a single layer and do not overcrowd the skillet to ensure they cook evenly and get crispy.
- Drain on Paper Towels: To remove excess oil, let the cutlets drain on paper towels immediately after frying.
Ingredients
I don’t know about you, but I like to go a little heavy on the garlic powder. Maybe half again as much as the recipe calls for, haha!
- Boneless chicken breasts
- Eggs
- Flour
- Panko breadcrumbs
- Italian breadcrumbs
- Parmesan cheese
- Garlic powder
- Onion powder
- Dried oregano
- Salt
- Black pepper
- Olive oil
- Lemon wedges
How to Make Italian Chicken Cutlets
Using a meat mallet on your chicken makes a big difference in the tenderness. Sometimes the little things go a long way.
- Place the chicken breasts between plastic wrap or in a zip-top bag and then gently pound them with a meat mallet to an even thickness.
- Remove them and then add salt and pepper.
- Create a breading station with the whisked eggs in one dish and the flour in another.
- Combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and onion powder in a third shallow dish. Stir to combine.
- Dredge the chicken in the flour, shaking off any excess. Dip the coated chicken into the beaten eggs, allowing the excess to drip off, and then coat evenly with the breadcrumb mixture.
- In a large skillet, heat the oil over medium-high heat.
- Add the breaded chicken and cook for 3-4 minutes per side or until golden brown and cooked through.
- Transfer the cooked cutlets to a plate lined with paper towels to absorb the excess oil.
- Serve hot with lemon wedges for a zesty touch.
- Sprinkle extra Parmesan cheese and chopped fresh parsley on top for added flavor.
Kitchen Supplies You’ll Need
Don’t forget to use paper towels to let the chicken drain when done. It goes a long way to keeping them crispy.
- Large frying pan
- Meat mallet
- Three shallow dishes
- Paper towels
- Wire rack
- Large plate
What to Serve With Italian Chicken Cutlets
These crispy delights are versatile and can be served with a range of sides. Pair them with a simple arugula salad, some roasted broccoli rabe, or alongside a tangy tomato sauce for dipping. They also make a great base for chicken Parmesan.
Why You Should Make Italian Chicken Cutlets
Easy food that has a ton of flavor. It’s not hard to see why this chicken is always a big hit with my friends and family!
- Quick and Easy: Ready in just 35 minutes, perfect for a busy weekday.
- Kid-Friendly: A hit with children for its mild flavor and crispy texture.
- Customizable: Easy to adjust herbs and spices to suit your taste preferences.
- Entertaining Staple: Ideal for gatherings as they can be prepared ahead and cooked quickly.
Variations and Add-Ins for Italian Chicken Cutlets
Be sure to tell me how this goes in the comments below. I love answering questions and hearing about your cooking adventure!
- Lemon Zest: Add lemon zest to the breadcrumb mixture for a citrusy punch.
- Spicy Kick: Include a teaspoon of red pepper flakes in the breadcrumb mixture for extra spice.
- Herb Refresh: Mix fresh parsley or basil into the breadcrumbs for a fresh herb flavor.
- Cheese Variation: Swap Parmesan for Asiago or Pecorino for a different cheesy note.
If you love this easy dinner recipe, you’re going to love these other chicken dinners too. Please click each link below to find the easy, printable recipe!
More Great Chicken Recipes
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Italian Chicken Cutlets
Ingredients
- 4 chicken breasts – boneless, skinless
- 1 cup breadcrumbs
- 2 eggs beaten
- ½ cup all-purpose flour
- ½ cup Parmesan cheese grated
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
salt and black pepper, to taste
Olive oil – for frying
Lemon wedges, for serving
Instructions
- Place the chicken breasts between plastic wrap or in a zip-top bag and then gently pound them with a meat mallet to an even thickness.
- Remove them and then add salt and pepper.
- Create a breading station with the whisked eggs in one dish and the flour in another.
- Combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and onion powder in a third shallow dish. Stir to combine.
- Dredge the chicken in the flour, shaking off any excess. Dip the coated chicken into the beaten eggs, allowing the excess to drip off, and then coat evenly with the breadcrumb mixture.
- In a large skillet, heat the oil over medium-high heat.
- Add the breaded chicken and cook for 3-4 minutes per side or until golden brown and cooked through.
- Transfer the cooked cutlets to a plate lined with paper towels to absorb the excess oil.
- Serve hot with lemon wedges for a zesty touch.
- Sprinkle extra Parmesan cheese and chopped fresh parsley on top for added flavor.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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