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!
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 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.
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!
- Chicken Saltimbocca – with prosciutto and sage.
- Chicken Valdostana – with fontina, mushrooms, and prosciutto.
- Chicken Francese – with lemon and butter.
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Italian Chicken Cutlets
Ingredients
- 2 cups olive oil or enough to fill pan at least 1-inch high
- 1 pound chicken cutlets thin sliced
- 1/2 cup flour for dredging only
- 1 1/2 teaspoons Diamond Crystal Kosher salt divided
- 1/2 teaspoon black pepper
- 3 large eggs beaten
- 1 cup Italian seasoned breadcrumbs
- 3 tablespoons minced Italian flat-leaf parsley
- 1/4 cup grated Pecorino Romano
- 1 large lemon cut into wedges, for serving
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.
This recipe was originally published on February 11, 2020. It was completely updated on July 27, 2024.
Love this recipe SO MUCH!! DON’T do what I did and try baking instead of frying. Big Mistake!! Just follow recipe just as it and you won’t be disappointed.
A ‘MUST HAVE’ FREEZER ITEM FOR BUSY PEEPS!
We’re so happy you enjoyed the chicken cutlets, Eileen! Thanks for the comment!
Hi, can you bake instead of fry???
Hi Jaime, we haven’t tested this recipe with baking so we can’t say how they would turn out. You could likely do it, but it won’t be as good.
Hi-
Love your recipes and the attention you put into the instructions on how to make them. My question is about preparing chicken ahead of time (whether cutlets or pan frying). I’m having a crowd for Easter dinner and wanted to make chicken cutlets for the kids and another dish (piccata or Marsala) for the adults. I wanted instructions/advice on preparing the chicken a few days prior then instructions on reheating/serving it. Thanks so much!
Hi Missy. You can make the cutlets in advance, but I’m being honest here, they will not be as good as fresh cutlets.
Fry the cutlets and then let them cool completely. Once cool, wrap one layer of cutlets in a dish or tray tightly with plastic wrap so that they don’t lose moisture. When it comes time to reheat, remove from the fridge for at least 1 hour then preheat oven to 350f. Place the cutlets on a wire rack lined baking sheet and cook until just warmed through. Hope this helps and thanks for liking the recipes.
Made these again tonight. So easy and so delicious!
Hello Jim,
I love your web site made quite few of your recipes and they were delicious.
I was wondering if you have a recipe for stuffed squid in tomato sauce my mom would make it for Christmas Eve but I don’t have a recipe. If you have a recipe or point me in a direction to get a recipe I would be most grateful.
Thank You
Marguerite Caliendo
Hi Marguerite, thank you for the comment. Jim does make stuffed calamari but hasn’t written the recipe down or photographed it yet. It’s on his list of recipes to put out. We’re so happy you’re enjoying the recipes!
Hi James, Love your videos and your family. My Italian mother-in-law used to put the cheese in the egg mixture when she fried chicken. When she visited us in Scottsdale from Pittsburgh,I always cooked with her. I learned alot.
Hi Marcia, thanks for the comment and we’re happy to hear you’re enjoying the videos!
Tried this recipe , perfect whole family enjoyed
Hi Maria, I’m so happy the family enjoyed the recipe and really appreciate your comment!
Like you, raised on LI with a Grandma in the house. Never went out to eat- the best food was on the table. Mangia!
Hi Vinny, thanks for the comment and hope you enjoy the recipe!
Jim:
Do you add granulated garlic, garlic powder, or any herbs to the breadcrumb mixture? Or any grated Romano? Thanks,
Joni
Hi Joni, for this recipe I don’t since I used seasoned breadcrumbs, but see the section in the post titled “substitutions” where I mention adding parsley, cheese, etc.
My whole family lives the chicken cutlet!!!
Hi Jilliane, so happy you all enjoyed and thank you for the comment and review!
Can’t wait to try this recipe ! Do the cutlets freeze well ?
Hi Cynthia, you can definitely freeze them but they’ll always be better and crispier when fresh.
Would this work with panko instead of bread crumbs?
Hi Liz. It would definitely work with Panko. When I use them, I normally mix together about a 1/3 panko and 2/3’s regular breadcrumbs.
looking for a recipe that my mother used to make thin chicken cutlet fried then a piece of fresh mozzarella and proseicutto and oilive oil on the crisp italian bread looking for a name of this sandwich was so delicious never left a message like this.
Hey sorry, I do not know the name of that particular sandwich. Sounds delicious though!