These Italian chicken cutlets are perfectly crispy and tender, and just bursting with flavor! With just a few basic steps, you'll have a restaurant grade dish right in the comfort of your own home! I like to enjoy them with a light pasta on the side!
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These golden cutlets are perfect for a quick weeknight meal or crowd-pleasing dish! With very simple ingredients and straightforward steps, you'll have a mouthwatering meal in no time!
If you love this recipe, you are going to absolutely love my Cheesy & Creamy Broccoli Pasta Recipe, Spicy Chicken Wrap & Smashed Burger Tacos!
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Ingredients
- Italian breadcrumbs/Panko breadcrumbs
- Fresh parsley
- Garlic powder
- Smoked paprika
- Salt
- Freshly ground pepper
- Eggs
- All purpose flour
- Boneless skinless chicken breasts
- Extra-virgin olive oil or Vegetable oil (for cooking)
See recipe card for quantities.
How to Make Italian Chicken Cutlets
Pound each chicken breast with a meat mallet.
Combine breadcrumbs with flour & all the seasonings listed below.
Dip chicken in the egg & breadcrumb mixture.
Fry until golden brown on both sides.
1. In a shallow bowl, whisk together 3 eggs, adding a pinch of salt and pepper for enhanced flavor.
2. In a separate shallow bowl, combine breadcrumbs, flour, garlic powder, and smoked paprika. Season with salt and pepper, then mix with your fingers until evenly distributed.
3. On a cutting board, slice the chicken breasts into thin, even pieces.
4. Place each chicken slice on the cutting board, cover with parchment paper, and pound with a meat mallet until about ½ inch thick. Repeat with the remaining pieces.
5. Season both sides of each chicken slice with salt.
6. To bread the chicken, dip each piece into the egg mixture, allowing any excess to drip off.
7. Next, press the chicken into the breadcrumb mixture, ensuring it is thoroughly coated. Place the breaded chicken on a plate and repeat with the remaining pieces.
8. Heat a generous amount of oil in a large non-stick pan over medium heat. Cook 1-3 thin cutlet pieces at a time, depending on the size of your pan, being careful not to overcrowd.
9. Fry until golden brown on both sides, then transfer to a wire rack or a plate lined with paper towels to drain.
10. Serve immediately and enjoy!
Substitutions
Italian Style Breadcrumbs/Panko Breadcrumbs: Substitute with crushed cornflakes, crushed crackers, or homemade seasoned breadcrumbs (from stale bread).
Fresh Parsley: Substitute with dried parsley (use less, about 1 teaspoon for every tablespoon of fresh) or fresh basil/cilantro for a different flavor profile.
Garlic Powder: Substitute with fresh minced garlic (about 1 clove for every ¼ teaspoon of garlic powder) or onion powder for a slightly different taste.
Smoked Paprika: Substitute with regular paprika for a milder flavor or chili powder for a bit of heat.
Salt: Substitute with sea salt, or kosher salt.
Freshly Ground Pepper: Substitute with pre-ground black pepper or white pepper for a milder, less sharp taste.
Eggs: Substitute with buttermilk, plain yogurt thinned with water, or a mixture of flour and water for a vegan option.
All-Purpose Flour: Substitute with whole wheat flour, almond flour, or a gluten-free flour blend.
Boneless Skinless Chicken Breasts: Substitute with boneless skinless chicken thighs for a juicier option, or turkey breast for a leaner alternative.
Extra Virgin Olive Oil or Vegetable Oil: Substitute with pork fat or beef lard, canola oil, or butter for a richer flavor.
Equipment
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Knife
- Non Stick Frying Pan
- Meat Mallet
- Parchment Paper
Storage
Refrigerating: When storing your chicken cutlets allow them to cool completely before storing. Place them in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 3-4 days.
Freezing: To freeze, first cool the cutlets completely. Lay them on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container, with parchment paper between layers. They can be frozen for up to 2-3 months.
Top tips for Success!
- Pound the Chicken Evenly: Ensure your chicken cutlets are pounded to an even thickness to cook uniformly. This prevents some pieces from drying out while others are still undercooked.
- Press the Breadcrumbs Firmly: After dipping the chicken in the egg mixture, press the breadcrumbs firmly onto each piece. This creates a thicker, crunchier coating that sticks better during frying.
- Don’t Overcrowd the Pan: Fry the chicken in batches, leaving enough space between each piece. Overcrowding lowers the oil temperature, leading to soggy, unevenly cooked cutlets.
FAQ
Chicken cutlets are done when they’re golden brown on both sides and the internal temperature reaches 165°F (74°C). You can also check by cutting into the thickest part; the meat should be white with clear juices, not pink.
Related
Looking for other savoury recipes like this? Try these:
Pairing
These are my favourite desserts to serve after these chicken cutlets:
Easy & Delicious Italian Chicken Cutlet Recipe
Equipment
- 2 Medium-Sized Shallow Bowls
- Non Stick Frying Pan
- Tongs
- Whisk
- Meat Mallet
- Parchment Paper
Ingredients
- 3 cups Italian Breadcrumbs/Panko Breadcrumbs
- 2 tablespoon fresh parsley finely minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- Salt & Freshly Ground Pepper to taste
- 3 Large Eggs
- ½ cup All Purpose Flour
- 3 Boneless-Skinless Chicken Breasts thinly sliced
- Extra Virgin Olive Oil or Vegetable Oil
Instructions
- In a shallow bowl, whisk together 3 eggs, adding a pinch of salt and pepper for enhanced flavor.
- In a separate shallow bowl, combine breadcrumbs, flour, garlic powder, and smoked paprika. Season with salt and pepper, then mix with your fingers until evenly distributed.
- On a cutting board, slice the chicken breasts into thin, even pieces.
- Place each chicken slice on the cutting board, cover with parchment paper, and pound with a meat mallet until about ½ inch thick. Repeat with the remaining pieces.
- Season both sides of each chicken slice with salt.
- To bread the chicken, dip each piece into the egg mixture, allowing any excess to drip off.
- Next, press the chicken into the breadcrumb mixture, ensuring it is thoroughly coated. Place the breaded chicken on a plate and repeat with the remaining pieces.
- Heat a generous amount of oil in a large non-stick pan over medium heat. Cook 1-3 thin cutlet pieces at a time, depending on the size of your pan, being careful not to overcrowd.
- Fry until golden brown on both sides, then transfer to a wire rack or a plate lined with paper towels to drain.
- Serve immediately and enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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