Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Italian Chicken Cutlets

Italian Chicken Cutlets

Italian Chicken Cutlets are quick, crispy, and flavorful chicken cutlets featuring classic Italian herbs, Parmesan, and garlic. This tender and juicy dish comes together in under 30 minutes and is perfect for family dinners or casual gatherings. The golden breading provides a satisfying crunch while the fragrant herbs and cheese add depth, creating a comforting meal that pairs well with pasta, salad, or roasted vegetables.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts (thinly sliced or pounded to about ¼ inch thick)

Breading

  • ½ cup all-purpose flour (or gluten-free flour for GF option)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (Italian-seasoned or plain; gluten-free if needed)
  • ½ cup grated Parmesan cheese (or Pecorino Romano as variation)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
  • Salt and pepper, to taste (for both breading and chicken)

For Cooking

  • Olive oil or butter, for frying

Instructions

  1. Prepare the Chicken: Slice the chicken breasts horizontally or pound them evenly to create thin cutlets about ¼ inch thick. This ensures quick, even cooking and tender results.
  2. Set Up the Breading Station: Arrange the flour on one plate, beaten eggs in a shallow bowl, and mix the breadcrumbs with Parmesan cheese, garlic powder, Italian herbs, salt, and pepper on a third plate. This three-step process guarantees an even, flavorful crust.
  3. Coat the Chicken: Dip each chicken cutlet first into the flour, shaking off any excess. Then dip into the beaten eggs. Finally, press both sides of the cutlet firmly into the breadcrumb mixture until fully coated. Place coated cutlets on a clean plate.
  4. Cook the Cutlets: Heat a generous layer of olive oil or butter in a large skillet over medium heat. Fry the cutlets for 3-4 minutes on each side, or until they develop a golden brown crust and are cooked through. Avoid overcrowding the pan to keep them crispy.
  5. Drain and Serve: Remove the cooked cutlets and place them on a wire rack or paper towels to drain excess oil. Serve immediately with your choice of sides or garnishes like lemon wedges or fresh parsley.

Notes

  • Thin for tenderness: Pound chicken evenly to ensure juicy, tender cutlets that cook fast.
  • Season each layer: Add salt and pepper not only to the breading but also directly on the chicken for depth.
  • Use fresh Parmesan: Grated fresh cheese sticks better and melts nicely within the crust.
  • Hot oil is key: Make sure your pan and oil are hot enough to get a perfect golden crust without greasy results.
  • Rest before serving: Let the cutlets rest a couple minutes to keep juices locked inside.
  • Variations: For a gluten-free option, use gluten-free flour and breadcrumbs. To make it dairy-free, omit Parmesan or substitute with nutritional yeast. Baking at 425°F for 15-20 minutes on a greased sheet offers a lighter alternative.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian
  • Diet: Gluten Free (if using gluten-free flour and breadcrumbs)

Nutrition

  • Serving Size: 1 cutlet
  • Calories: 350 kcal
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Keywords: Italian chicken cutlets, crispy chicken, quick chicken dinner, Italian herbs chicken, Parmesan chicken, breaded chicken cutlets