There’s nothing better than a plate of Italian Chicken Cutlets! These golden fried beauties can be used for anything, from sandwiches to salads to chicken parm, they’re even good just as they are with a squeeze of lemon!
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Editor’s Note: Originally published on February 11, 2020. Updated with all new pictures, expanded information, and improved recipe on July 27, 2024.
These Italian chicken cutlets are truly a busy person’s best friend.
I find myself making big batches (double or triple this recipe!) of these when the kids go back to school because they’re versatile enough to send on sandwiches for lunch, but also make a great weeknight dinner along with some rice pilaf or rosemary lemon smashed potatoes, and sauteed greens like broccoli rabe, garlic spinach, or a simple arugula salad with lemon and Parmigiano Reggiano.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Look for thinly sliced chicken breasts; if using full breasts, you’ll need to fillet and pound them to no more than 1/2 inch thick. Many grocery stores will sell ultra-thin cutlets, so if you can find those you’ll save time.
- Oil. You can use olive oil, though that will be pricier, or a neutral oil such as canola, vegetable, or peanut oil.
- Breadcrumbs. I like to use Italian seasoned breadcrumbs for chicken cutlets but you can also use plain.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Start by pounding 1 pound of chicken cutlets flat to a 1/2 inch or thinner to ensure uniform thickness throughout and pat dry to remove any excess moisture. Mince 3 tablespoons of flat-leaf Italian parsley and grate 1/4 cup of Pecorino Romano.
- Set up a frying station with 3 bowls or baking trays. In the first bowl add 1/2 cup of flour, 3/4 teaspoon of Diamond Crystal kosher salt, and 1/4 teaspoon of black pepper and mix to combine. In the second bowl, beat 3 large eggs. In the third bowl, add 1 cup of Italian-seasoned breadcrumbs, 3/4 teaspoon of Diamond Crystal kosher salt, 1/4 teaspoon of black pepper, the parsley, and Pecorino Romano, and mix to combine. Dredge the chicken cutlets in the flour and shake gently to remove any excess.
- Place the dredged cutlets into the eggwash and make sure the egg completely coats the flour. Allow any excess egg wash to drip off.
- Place the egg dipped cutlets into the breadcrumbs to coat well on both sides.
- Place the breaded chicken cutlets onto a parchment paper-lined baking sheet. If making multiple batches, you may wish to place these in the refrigerator while you prepare the other batches.
- In a large cast iron or heavy pan pour approximately 2 cups of olive oil (about 1 inch high) and heat until the temperature reaches 360f. Place the cutlets in the oil to fry.
- Fry for ~3 minutes per side working in batches to prevent overcrowding. Note: 1-inch high oil in the pan will speed up the frying process over shallow frying. Shallow frying (about a 1/4-inch of oil) can be done too, but if you make multiple batches you will need to add more oil.
- When the cutlets are done frying, set them on a wire rack or paper towel-lined plate to drain. Serve the cutlets warm with some arugula, shaved Parmigiano Reggiano, and a squeeze of lemon, or allow them to cool and then store in the refrigerator to use for sandwiches, chicken parmigiana, or to add to salads.
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Top tips
- Make a lot! Walk into any Italian-American grandma’s kitchen and you’re likely to find a pile of Italian Chicken cutlets. In fact, I bet the nonna was the original meal prepper! While my recipe is for 1 pound of cutlets, you can easily scale it up for much more to use throughout your week for dishes like Chicken Milanese, etc. I always make a lot. A couple of years ago in our chicken parmigiana YouTube video, I made about 8 pounds of cutlets!
- Use an oil thermometer. 350-360f is the ideal temperature to fry Italian chicken cutlets. Using an oil thermometer is the foolproof way to ensure you’re frying at the proper temperature.
- Save your oil. If your oil is relatively clean, you can strain it through a coffee filter or fine mesh strainer, place in a marked bottle, and reuse 1-2 more times.
More recipes you’ll love
Here are a few more of my favorite recipes using chicken breasts. I hope you love them!
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Italian Chicken Cutlets
Ingredients
- olive oil for frying, enough to fill pan at least 1-inch high
- 1 pound (454g) chicken cutlets thinly sliced
- 1/2 cup (65g) flour for dredging only
- 1 1/2 teaspoons Diamond Crystal Kosher salt divided
- 1/2 teaspoon black pepper
- 3 large eggs beaten
- 1 cup (100g) Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat-leaf parsley
- 1/4 cup (23g) grated Pecorino Romano
- 1 large lemon cut into wedges, for serving
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Instructions
- Set up a frying station with 3 bowls or baking dishes. In the first large bowl, combine the flour with half of the salt and pepper. In a second large bowl beat the eggs. Finally, in the third large bowl, combine the breadcrumbs, Pecorino, parsley, and remaining salt and pepper.
- Dredge dry chicken cutlets into flour, shake off excess and place into eggwash. Make sure egg completely coats the flour and bring it out of the bowl allowing excess to drip off. Place the chicken into the breadcrumbs. Coat on both sides and set the breaded chicken cutlets onto a parchment paper-lined baking sheet.
- Pour oil 1-inch high into large cast iron or heavy pan and heat until the temp reaches 360f.
- Fry chicken cutlets for 3-4 minutes per side. Work in batches and do not crowd. When cutlets finish cooking set on wire rack or plate lined with paper towels.
- Serve chicken cutlets by themselves or with an arugula salad or lemon wedges. Enjoy!
Notes
- If you need a touch more breadcrumbs, flour or another egg just add it in as required. The thickness of the chicken cutlets will dictate how much of these ingredients are needed for the breading.
- Fillet the chicken cutlets and pound out to no more than 1/2″ thick. The thinner, the better. A lot of grocery stores sell ultra thin cutlets these days.
- 360f is the target temp for frying cutlets. An oil thermometer is a good kitchen tool to have.
- Cutlets can be breaded ahead of time and stored in the fridge before cooking for up to 24 hours.
- Storing and Leftovers – The cooked cutlets can be stored for up to 3 days in the fridge. Reheat at 325 for 12-15 minutes when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on February 11, 2020. It was completely updated on July 27, 2024.
Delish!!!! Thank you
So happy you enjoyed, Jackie!
Tried this today. Subbed breasts for cutlets, Parmesan, and and mice of parsley and Italian seasonings. Kids ate it up, and wifey approved as well. Also used a mallet to thin out the breasts.
So happy you enjoyed, Fredo!
The recipe is perfect. Love the tips about the amount of oil to use and the temp of the oil. I’ve been making chicken cutlets for years and never realized I should put more oil in at the start so I didn’t have to keep replacing it. As I don’t have a thermometer, the wooden spoon test is quite helpful. Your simple recipe is a staple in this Nonna’s house! Thanks Jim!
We’re so happy you enjoyed the recipe, Rose!