My family's Italian Chicken Cutlets are the best! I'm giving up all our secrets so you can make breaded chicken cutlets that are juicy, tender and delicious. Don't miss this recipe!
I took these Italian chicken cutlets for granted my whole life. Then, I realized not everyone makes them the way my family does!
I want you to experience what you may have been missing. So I'm giving up all the secrets right here! Hint: Homemade bread crumbs are a game-changer!
Are you ready to learn how to make the most tender, juicy, flavorful pan-fried cutlets?
Recipe ingredients
It starts with chicken cutlets — boneless, skinless chicken breasts sliced thinly. You can buy them already thin, or purchase whole, boneless, skinless chicken breasts and slice them yourself.
Either way, you'll need to pound the chicken to about ¼-inch thickness. This will tenderize the cutlets and make them cook quickly and evenly. I use a meat mallet (affiliate link), for this, but you also could use a heavy-bottomed pan.
The next key ingredient is the Italian bread crumb mixture. We're adding Parmesan, Romano and seasonings to plain bread crumbs to make them absolutely delicious.
And...we're using homemade bread crumbs for the X-factor that'll make these the best chicken cutlets of your life. Oh, yes, my friends.
Next, we're using eggs to dip the chicken before breading them. Unlike chicken Milanese, these Southern Italian chicken cutlets aren't dipped in flour.
Finally, we're using olive oil to pan-fry them, like we do with breaded pork chops. Olive oil provides the best flavor for the cutlets, but it will darken after frying the first batch. You'll need to wipe out your pan and replenish the oil.
Tips for the best Italian chicken cutlets
- Using homemade bread crumbs will take your cutlets over the top! The post I linked to will give you four easy methods to choose from.
- To save yourself a step, buy boneless, skinless chicken breasts already sliced into thin cutlets. You can ask the store's butcher to do that for you, if you don't see any on the shelves.
Breading and frying the cutlets
Set up an assembly line with the chicken, beaten eggs and bread crumb mixture. Dip each cutlet in the eggs, then the bread crumbs, making sure to coat each side.
Once all the chicken is breaded, it's time to fry it up! You just need enough oil to coat the bottom of the pan.
When the oil is sizzling, add the chicken in a single layer and cook until golden brown on both sides.
YUM!!!
How to serve them
These Italian chicken cutlets are awesome served as the main dish, with a side of roasted peppers, pan-fried eggplant, sautéed escarole or sautéed mushrooms and some crispy Parmesan potatoes with onions. And, you have to try them with these Sautéed Italian Peas.
You also could layer them with breaded eggplant, prosciutto and melted provolone to make Chicken Sorrentino.
But, every Italian knows you have to serve the leftover cutlets in a sandwich! We spread my Homemade Basil-Garlic Mayonnaise on Italian bread and top the chicken with mozzarella...so good!
A pound of chicken yields six cutlets, so I often double the recipe, to make sure we can all have a bello sangwich the next day!
You can decide whether to double the recipe. Just make these breaded Italian chicken cutlets — with the homemade Italian bread crumbs — and let me know what you think!
I promise, it'll be worth it.
Frequently asked questions
My family uses olive oil to fry our cutlets, because it tastes delicious. However, olive oil has a low smoke point, and will turn dark once you've fried a panful of cutlets. You'll need to wipe out the pan and replenish it with clean olive oil to fry the next batch.
You can use canola or vegetable oil instead of olive oil, if you prefer. Canola and vegetable oils have a higher smoke point than olive oil and won't darken as quickly.
Once the oil is sizzling hot, add the cutlets and fry the first side for nearly three minutes, or until they are golden brown. Flip the cutlets and fry the second side for another couple of minutes, or until they are golden brown.
You certainly can, although the texture won't be as good as with the crumbs you grate yourself. If you bought seasoned Italian bread crumbs, just add the Parmesan and Romano to them and omit the other bread crumb ingredients in the recipe.
More chicken recipes
If you love these Italian chicken cutlets, don't miss these 29 Thinly Cut Chicken Breast Recipes! You'll also enjoy these Parmesan chicken drumsticks, chicken thighs with sun-dried tomatoes and these Pesto Chicken Breasts.
And don't miss my Chicken Marsala, Nonna's chicken meatball soup or this One-pan Roasted Chicken Thighs and Vegetables.
Finally, you have to try my Italian meatloaf with chicken and my Hungarian Chicken Paprikash!
Enjoy!
Italian Chicken Cutlets (The Best!)
Ingredients
Bread Crumb Mixture
- ¾ cup plain bread crumbs (ideally homemade) (see notes)
- ¼ cup grated Pecorino Romano cheese (use freshly grated for best results)
- ¼ cup grated Parmesan cheese (use freshly grated for best results)
- ⅓ teaspoon dried basil
- ⅓ teaspoon garlic powder
- ⅓ teaspoon black pepper
- ¼ teaspoon salt
Chicken Cutlets
- 1 pound thin, boneless, skinless chicken breast cutlets (or 3 skinless, boneless chicken breasts)
- 2 extra large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons olive oil (divided use) (for pan frying; see notes)
Instructions
- Grate the cheeses, if needed. Mix the bread crumb ingredients in a bowl.
- If starting with thin chicken cutlets, proceed to the next step of pounding them. If starting with thick chicken breasts, you'll need to slice them thinly. On a large cutting board, use a large, straight-edged knife to thin the chicken breasts by slicing through them to cut them in half. (See the photo in the post.) It helps to place one hand flat on top of the chicken breast, while using the other hand to hold the knife while cutting through the chicken with a sawing motion. You will end up with two halves connected in the middle like a butterfly. Vertically slice through the center to separate the two halves.
- To pound your chicken cutlets, cover them with a large sheet of plastic wrap (to prevent a mess). Use a meat mallet or the bottom of a heavy frying pan to pound the chicken so that it is no more than ¼ inch thick. (It might be a bit thinner than that.) Lift the plastic, flip the chicken over, cover it again with plastic wrap, and pound the other side. Discard the plastic wrap and wash your hands well if you touched the raw meat.
- Crack your two eggs and add them to a small bowl, such as a pasta dish. Season the eggs with the salt and pepper and beat the eggs with a fork.
- Set up an assembly line from left to right with your chicken, the bowl of eggs, your bread crumb mixture and a clean platter. Use a fork to pierce a cutlet, dip it in the egg, then in the bread crumbs. Cover the breast with the bread crumbs and pat them onto the chicken with the fork or your hands. Flip the chicken over and bread the other side. Place the breaded cutlet onto the platter and continue until you have breaded all of your chicken. Discard any leftover egg mixture and any breadcrumbs that had raw chicken dipped in it.
- On the stove, heat your largest skillet on medium high. Add 3 tablespoons of olive oil to the pan and let it get hot. When the oil is sizzling, add some chicken cutlets to the pan in a single layer. You will probably need to cook them in two batches, since they won't all fit. Cook the chicken on the first side for almost three minutes, then flip the chicken over and cook it for another two minutes. The chicken should be golden brown on both sides.
- Transfer the cooked chicken to a clean platter. (You can cut into one to make sure it's done. It should not be pink inside.) Cover the chicken loosely with foil.
- If the olive oil has turned dark after cooking the first batch, remove the pan from the heat and wipe out the pan with paper towels. Add another 3 tablespoons of olive oil so you can cook the next batch of cutlets in clean oil.
- Continue cooking the rest of the cutlets. Let the cutlets rest under the foil for at least five minutes before serving, to help keep them juicy.
- Store leftover Italian chicken cutlets in the refrigerator for 3-4 days. The leftovers are great in sandwiches.
Video
Notes
- The cutlets are amazing with homemade bread crumbs, but use what you have. If starting with seasoned Italian bread crumbs, just add the Parmesan and Romano and skip the other bread crumb ingredients.
- My family uses olive oil to fry our cutlets, because it tastes delicious. However, olive oil has a low smoke point, and will turn dark once you've fried a panful of cutlets. You'll need to wipe out the pan and replenish it with clean olive oil to fry the next batch. If you prefer, you can use canola or vegetable oil, which have higher smoke points.
Nutrition
(Recipe Source: Adapted from my Mom's method. Originally published on July 11, 2016 and updated now with new text, additional photos and a video.)
Gail says
I make my cutlets like that also - no flour - now the leftover egg mixture - sometimes I use 3 eggs - mix with the breadcrumbs and shape them like little round pies - My MIL used to call them egg pies - delicious. Try it. So good - never any leftovers.
Mamma C says
Hi Gail - Oh, that sounds good!
Kathy says
Another winner! We had these for dinner tonight, and I think I will take them to a church luncheon next week. So delicious!
Mamma C says
Hi Kathy - I love hearing that! I crave these chicken cutlets!
Raffaele says
Absolutely perfect! These are now my go-to for chicken cutlets. No need to search for any other recipes.
Mamma C says
Hi Raffaele - I'm so happy to hear that! Thanks so much for leaving a review.
Jane says
Soooo easy, quick, and tasty!
Mamma C says
Hi Jane - I'm so glad you enjoyed the cutlets, Jane! Thanks for letting me know.
Ann says
Halved the recipe as only had 1 chicken breast and came out beautifully, light, delicious. Can’t wait to make them again adding Pecorino Romano too not just Parmesan I had on hand.
Mamma C says
Hi Ann - I'm so happy you enjoyed the chicken cutlets! You will love them with the Pecorino.