This Italian Chicken Cutlet recipe is a crowd-pleaser that’s as simple as it is flavorful. With a crispy, golden crust and tender, juicy chicken inside, it’s a dish that’s perfect for any weeknight dinner. Ready in just 30 minutes, these chicken cutlets are everything you want in a meal: easy, quick, and absolutely delicious!

Why You’ll Love This Recipe

Quick and Easy: You can have this meal on the table in 30 minutes, making it an ideal choice for busy weeknights when you still want something that feels special.
Crispy and Flavorful: These chicken cutlets are coated in a crispy, golden breadcrumb crust that’s packed with flavor. The seasoning is simple yet effective, making every bite delightful.
Versatile: Whether you serve them with pasta, in a sandwich, or alongside a fresh salad, these cutlets work with a variety of sides and can easily be customized to suit your tastes.

Ingredients You’ll Need

To make these Italian Chicken Cutlets, you won’t need a ton of ingredients. Here’s what you’ll need:

Chicken Breasts: The star of the dish. You’ll want to use boneless, skinless chicken breasts that are thinly pounded out for even cooking and a tender texture. If you prefer, chicken thighs can work just as well!
Breadcrumbs: For the crispy coating. You can use traditional breadcrumbs or go for Italian-style breadcrumbs for an extra hit of flavor. Either works beautifully here.
Parmesan Cheese: This brings an amazing savory flavor to the breadcrumb mixture. Freshly grated parmesan will give the best results, but pre-grated is fine if you’re in a rush.
Eggs: Used to help the breadcrumbs stick to the chicken, creating that lovely crispy crust. You’ll need a couple of beaten eggs.
Garlic Powder and Italian Seasoning: These two ingredients are key for flavor. The garlic powder adds richness, and the Italian seasoning brings in that classic Italian taste of herbs like oregano and basil.
Olive Oil: For frying the chicken cutlets to perfection. You want to make sure the oil is hot enough so the cutlets fry up crisp without absorbing too much oil.

Variations

Looking to switch things up? Here are a few variations to try:

Cheese Lovers: Add some mozzarella or provolone cheese on top of the cutlets during the last minute of frying, then cover and let it melt for a cheesy, gooey twist.
Spicy Kick: If you like a bit of heat, add red pepper flakes to the breadcrumb mixture or dip the chicken cutlets in a spicy marinara sauce.
Baked Version: For a lighter option, you can bake the chicken cutlets instead of frying them. Simply coat them and place them on a baking sheet, then bake at 400°F for about 20-25 minutes until golden and crispy.
Herb Infusion: Experiment with fresh herbs like basil or thyme in the breadcrumb mixture for a fragrant, aromatic flavor boost.

How to Make Italian Chicken Cutlets

Step 1: Prepare the Chicken

Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/2 inch. This ensures they cook evenly and stay juicy.

Step 2: Prepare the Breading Station

Set up a breading station with three shallow dishes. In the first dish, place some flour for dredging. In the second, beat a couple of eggs. In the third, mix together the breadcrumbs, parmesan cheese, garlic powder, and Italian seasoning.

Step 3: Coat the Chicken

Dredge each chicken breast in the flour, shaking off the excess. Next, dip it in the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, making sure both sides are well coated with the crispy mixture.

Step 4: Fry the Cutlets

Heat a generous amount of olive oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by adding a small breadcrumb – it should sizzle), add the breaded chicken cutlets. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.

Step 5: Serve

Once the chicken cutlets are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.

Pro Tips for Making the Recipe

Pounding the Chicken: Make sure to pound the chicken evenly to ensure it cooks at the same rate throughout. This also helps keep it tender.
Oil Temperature: Don’t rush the frying! Let the oil heat up properly before adding the chicken so it crisps up without getting soggy. You can check the oil temperature with a small piece of breadcrumb.
Fresh Breadcrumbs: If possible, make your own breadcrumbs by pulsing stale bread in a food processor. Fresh breadcrumbs give an unbeatable texture.
No Overcrowding: If you have multiple cutlets, fry them in batches. Overcrowding the pan will lower the temperature of the oil and prevent the chicken from becoming crisp.

How to Serve

Italian Chicken Cutlets are incredibly versatile and pair wonderfully with many sides. Here are a few ideas:

Classic Pairings: Serve them with spaghetti, pasta with marinara, or even a simple Caesar salad.
In a Sandwich: Place them in a warm, toasted bun with marinara sauce and melted mozzarella for a simple but irresistible chicken Parmesan sandwich.
On a Salad: Serve the crispy cutlets over a fresh arugula or mixed greens salad with a drizzle of balsamic vinaigrette for a lighter option.
With Roasted Vegetables: Pair these cutlets with roasted potatoes, sautéed spinach, or grilled asparagus for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, try placing the cutlets on a baking sheet in the oven at 350°F for about 10 minutes to keep the crust crispy.

Freezing

You can freeze the breaded chicken cutlets before frying. Simply freeze them in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. To cook, just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.

Reheating

To reheat cooked cutlets, place them on a baking sheet in a 350°F oven for about 10 minutes. This will help them crisp up again. If you’re using the microwave, be mindful that the crust may not stay as crispy.

FAQs

1. Can I make the chicken cutlets in advance?
Yes, you can bread the chicken ahead of time and store them in the fridge for a few hours or overnight before frying. This can help the breadcrumbs set better, too.

2. Can I bake these cutlets instead of frying?
Yes, you can bake them! Preheat your oven to 400°F and bake the cutlets for 20-25 minutes, flipping halfway through, until golden brown.

3. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great for this recipe. They’re juicier and have a bit more flavor, making them a fantastic alternative.

4. Can I make this recipe gluten-free?
Yes, simply substitute the regular breadcrumbs with gluten-free breadcrumbs, and you’re good to go!

Final Thoughts

These Italian Chicken Cutlets are the perfect addition to any weeknight dinner rotation. With a crispy, golden crust and tender chicken inside, they’re full of flavor and so satisfying. Whether you serve them with pasta, in a sandwich, or on a salad, this recipe is a guaranteed hit. It’s quick, easy, and makes for the perfect comfort food, so give it a try and enjoy the simple, delicious joy of homemade chicken cutlets!

Italian Chicken Cutlets Recipe