This post may contain affiliate links. Please read our disclosure policy.
Make perfectly crispy Italian breaded chicken cutlets in just 20 minutes. They’re juicy and tender in the middle, super crisp outside, and loaded with parmesan and Italian herb flavoring. A delicious, quick & easy protein for busy weeknights!
Want to save this recipe?
What Are Chicken Cutlets?
Cutlets don’t refer to a part of the chicken. Instead, they’re thin slices of boneless, skinless chicken breast, usually breaded and pan-fried until crispy. Because they are so thin, they cook quickly and taste like a grown-up, extra-large chicken nugget.
This time, I’m cooking classic Italian chicken cutlets, breaded in a mixture of panko breadcrumbs, shredded parmesan, and Italian seasoning, with hints of garlic, lemon, and parsley. They’re delicious and a versatile addition to family meals, potlucks, dinner parties, picnics, and more.
Ingredients for Breaded Chicken Cutlets
You only need simple, pantry-friendly ingredients to make the best chicken cutlet recipe.
- Chicken breasts: You’ll need boneless chicken breasts without the skin. Removing them from the fridge 20 minutes before using them is best.
- Flour: Regular all-purpose flour works fine and makes for an even crispier coating. Use a gluten-free all-purpose flour blend if necessary.
- Breadcrumbs: I highly recommend using panko breadcrumbs for light and crispy breading, though regular breadcrumbs will work in a pinch.
- Parmesan: Use good quality parmesan cheese (like Grana Padano/Parmigiano Reggiano), freshly shredded.
- Eggs: I use large eggs. Milk would work instead.
- Lemon zest: This adds a subtle but noticeable bright depth to the fried chicken cutlets.
- Parsley: For a little pop of fresh flavor.
- Seasonings: You need a combination of several spices to infuse the chicken cutlet recipe with flavor: Italian seasoning, garlic powder, sea salt, and pepper.
- Oil: Use a high-heat cooking oil (with a high smoking point), like vegetable oil, canola oil, or peanut oil. You can also use a 50:50 oil and butter mix.
How to Make Breaded Chicken Cutlets
First, prepare two wide bowls/dishes. In the first, combine the flour, breadcrumbs, shredded parmesan, and all the seasonings and mix well. In the second, whisk the eggs, lemon zest, and chopped parsley. Set them aside.
How to Cut Chicken Breasts into Cutlets
Using a long, sharp knife, slice each of the three chicken breasts in half lengthwise for 6 thinner pieces. It’s best to slice in one clean slice rather than see-sawing through the meat.
Then, use a meat mallet to pound the meat if needed until all the cutlets are equally thin – about 1/4-inch thick. (This is great for working out excess frustration.)
I recommend using a meat mallet, but a clean hammer, rolling pin, or even the bottom of a pan will work too.
Prepare the Coated Cutlets
Pat the chicken dry with paper towels. Then, working one at a time, dip each chicken cutlet into the egg mixture, allowing any excess to drip back into the dish.
Then, transfer it to the flour-breadcrumb mixture, pressing it into the meat for optimal adhering.
How to Fry Chicken Cutlets
Add about ½ an inch of oil to a large, heavy-based skillet and heat it over medium to medium-high heat until it reaches about 350-375ºF/176-190ºC.
Working one or two cutlets at a time, carefully lower them into the hot oil and fry for 2-3 minutes per side (based on the thickness) until cooked through and crisp outside.
The cutlets are very thin, so the cooking time is minimal and depends on their thickness. To ensure they’re fully cooked, use a thermometer inserted into the center of the chicken. The internal temperature should reach 165ºF/74ºC.
Repeat with all the remaining meat, then allow the crispy chicken cutlets to rest for 5 minutes before serving. Enjoy!
What to Serve with Chicken Cutlets
Just like other fried chicken or baked chicken breast, these chicken cutlets are a versatile, all-purpose protein to add to carbs and veggies:
- Corn on the cob or a corn casserole,
- Creamed spinach,
- Mashed potato,
- Rice (including rice pilaf) or quinoa,
- Fries or wedges (including sweet potato fries),
- Pasta – like pasta al Limone, mac and cheese, alfredo, etc.,
- Cooked vegetables (i.e., broccoli, green beans, Brussels sprouts),
- A leafy green side salad.
You can also serve them with a dipping sauce, within sandwiches, burgers, and wraps, turn them into chicken parm, and even use cold leftovers in a salad.
Storing and Reheating
While these will be the crispiest straight out of the pan, they still store, freeze, and reheat well.
Store: Transfer the breaded cutlets to the refrigerator within 2 hours of cooking, and store them in an airtight container for 3-4 days.
Freeze: The best way to freeze these is to first flash-freeze the cutlets across a large tray, not touching. When solid, transfer them to a Ziplock bag for 3-4 months.
Reheat: The best way to reheat the meat is in the oven on a rack or in an air fryer at 350ºF/175ºC until heated through (7-10 minutes in the oven and 3-5 minutes in the air fryer). You can also reheat the cutlets from frozen, adding extra time (somewhere between 15-20 minutes).
FAQs
I recommend pan-frying the meat and then leaving it to drain on a wire rack over a pan (so there’s airflow!) vs. over a layer of paper towels. You can keep them warm in the oven for up to an hour at around 250ºF/120ºC.
Yes, milk will also create the “sticky” surface needed for the breadcrumbs to adhere to the chicken.
Soggy fried chicken usually comes down to oil temperature. The ideal temperature is between 350-375ºF/176-190ºC and will be affected if you overcrowd the pan with food (it’s better to cook in batches).
If you don’t have a thermometer, you can test the correct temperature by dipping the end of a wooden spoon or chopstick into the oil until it bubbles steadily but not vigorously around the wood.
More Quick and Easy Chicken Recipes
- Million Dollar Chicken Casserole
- Chicken Piccata
- Instant Pot Chicken Breast
- One Pan Creamy Mushroom Chicken
- Crockpot Shredded Chicken
If you try this easy chicken cutlets recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Crispy Breaded Chicken Cutlets
Equipment
- Food Thermometer optional
Ingredients
- 25 oz chicken breasts 3 medium-large
- 1 cup flour regular or gluten-free
- 0.8 oz parmesan cheese 1 cup grated
- 4 oz panko breadcrumbs 2 cups; gluten-free if needed
- 3 eggs large
- 1/4 cup vegetable oil or 2 Tbsp oil + 2 Tbsp butter
- 1 tsp Italian seasoning
- 1/2 tsp salt or to taste
- 1/2 tsp garlic powder
- 1/4 tsp black pepper or to taste
- lemon zest from 1/2 lemon
- parsley handful
Instructions
- Prepare two wide bowls. In the first, combine the flour, breadcrumbs, shredded parmesan, and all the seasonings and mix well. In the second, whisk the eggs, lemon zest, and chopped parsley. Set them aside.
- Using a long, sharp knife, slice each of the chicken breasts in half lengthwise for 6 thinner pieces. It's best to slice in one clean slice rather than see-sawing through the meat.
- Use a meat mallet to pound the meat if needed until all the cutlets are equally thin – about 1/4-inch thick (the thinner, the better).I recommend using a meat mallet, but a clean hammer, rolling pin, or pan's bottom will also work.
- Pat the chicken dry with paper towels. Working one at a time, dip each chicken cutlet into the egg mixture, allowing any excess to drip back into the bowl. Then transfer it to the flour-breadcrumb mixture, pressing it into the meat for optimal adhering.
- Add the oil to a large, heavy-based pan and heat it over medium heat until it reaches about 350-375ºF/176-190ºC.
- Working one or two cutlets at a time, carefully lower them into the hot oil and fry for 2-3 minutes per side (based on the thickness) until cooked through and crisp outside.The cutlets are very thin, so they cook quickly. The exact time will depend on their thickness. To ensure they’re fully cooked, use a thermometer inserted into the center of the chicken. It should read 165ºF/74ºC.
- Repeat with all the remaining meat, then allow the cutlets to rest for 5 minutes before serving. Enjoy!
Notes
- Don’t use chickens straight from the fridge: It’s best to allow it to sit at room temperature for 20 minutes first. Otherwise, its cold temperature can affect the oil temperature and cause sogginess.
- Set up the breading station: Get the egg and panko mixtures ready before preparing the chicken so it’s ready to go. To avoid too much mess, use one hand for the egg mixture and one for the breading (or use tongs).
- Experiment with seasonings: If you don’t have to use Italian seasoning, other options, like Cajun seasoning, will work, too. You can also add a little extra flavor with individual spices, like smoked paprika (for smokiness) or cayenne (for spiciness).
- Don’t overcrowd the chicken: It will reduce the oil temperature and lead to a soggy fried chicken recipe. Instead, fry them in batches.
- Ensure the oil is at the right temperature: Keep an instant-read thermometer nearby to monitor the temperature and adjust it if needed. It shouldn’t go below 325ºF while cooking the cutlets.
- Ditch paper towels: Instead, drain the cutlets on a wire cooling rack over a baking tray. This allows air to circulate so the breading doesn’t steam/ soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
