This easy and delicious recipe for Italian Chicken Cutlets, known at “cotoletta di pollo,” is perfect for a simple weeknight dinner or whenever you want to make tasty chicken breasts that everyone will love!
Classic Italian Chicken Cutlets is a simple recipe for making the most amazing breaded chicken cutlets using your favorite breadcrumb mixture!
If you love Italian chicken recipes be sure to try this Penne alla Vodka with Chicken or my fan-favorite Chicken Risotto. Leftover chicken cutlets would be great for using in this simple 5-ingredient Chicken Parmesan Casserole!
Italian Chicken Cutlets
Italian chicken cutlets, or “cotoletta di pollo,” are thin slices of chicken breast that are breaded and fried until golden and crispy, and are a staple in Italian cuisine.
The chicken is pounded to an even thickness, then coated in flour, dipped in beaten eggs, and finally coated with seasoned breadcrumbs mixed with Parmesan cheese and herbs.
The cutlets are pan-fried in olive oil, resulting in a crispy exterior and a juicy, tender interior. I like to serve them with a squeeze of lemon and they pair perfectly with a green salad, pasta, or side of vegetables.
You’ll Love This Recipe!
If you love crispy chicken cutlets that are easy to make and full of flavor, you need to give this recipe a try. Made with just a few ingredients, this is sure to be your go-to chicken recipe.
The key to making Italian-style chicken is to use very thin cutlets. You can do this by carefully cutting the chicken in half lengthwise and then pounding it extra thin.
While you could use store-bought Italian breadcrumbs, I recommend making your own using my Italian Breadcrumbs Recipe. It’s easy to make and so flavorful.
You’ll love that this recipe comes together fast and, because you are using thin chicken cutlets, it cooks much faster and more evenly than whole chicken breasts. Plus, it’s a great main course or side for any Italian dinner.
So, if you love crispy breaded cutlets, be sure to give this recipe a try. You’re going to love it!
Ingredients and Substitutions
- Chicken: use boneless skinless chicken breasts.
- Flour: all purpose flour works great.
- Eggs: use large room temperature eggs for the coating.
- Breadcrumbs: Italian bread crumbs work best. If using plain bread crumbs or panko breadcrumbs, add in Italian seasoning and grated parmesan cheese.
- Salt: kosher salt and black pepper can be used to season the chicken.
- Olive oil: use olive oil or a neutral oil like canola oil for frying. Butter can also be used or is great in combination with the oil.
- Lemon: fresh lemon juice is the classic way to finish off these delicious Italian Chicken Cutlets. A sprinkle of fresh parsley and side of marinara sauce is great too!
How to Make Italian Chicken Cutlets
Italian Chicken Cutlets are truly the best chicken cutlets around using simple ingredients. Thin chicken breast is coated with flour, eggs, and breadcrumbs and then pan fried for a delicious and crispy finish.
Step 1: flatten the chicken
Place a chicken breast on a cutting board. Use a sharp knife to slice the chicken horizontally into two even halves. Repeat with the remaining chicken.
Working with one piece of chicken at a time, place it between two pieces of plastic wrap or parchment paper and use a rolling pin or the flat part of a meat mallet to pound the chicken into a uniform thickness, about ¼ inch thick. Repeat with remaining chicken and set aside.
Step 2: prepare the coating
Arrange three wide shallow bowls or rimmed plates. Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in the third.
Step 3: coat the chicken
Working with one piece of chicken at a time, sprinkle with a bit of kosher salt. Use tongs or your hands to coat the chicken on both sides in the flour, tapping off any excess flour. Then dip the chicken in the beaten eggs, letting the excess drip off.
Lastly, place the chicken the breadcrumbs and press gently to help the crumbs stick to both sides of the cutlets. Place the chicken on a parchment paper or a wire rack and continue with remaining pieces.
Step 4: pan fry the chicken cutlets
Heat a large saute pan over medium heat. Add in the oil and heat until it starts to shimmer, near the point of smoking.
Working in batches, add the chicken to the pan and cook until golden brown on both sides, about 3-4 minutes per side, using a set of tongs to carefully flip the chicken. Use a meat thermometer to ensure the internal temperature of the chicken is at 165 degrees.
When done, place the chicken on a plate lined with paper towels to drain. Repeat with remaining chicken adding more oil if needed.
For best results, serve immediately with sliced lemon and a sprinkle of parsley if desired.
Tips for Making Thin Cutlets
To make thin chicken for cutlets, follow these steps:
- Start with boneless, skinless chicken breasts. For even cooking and easy handling, use breasts that are similar in size.
- Place the chicken breast on a cutting board and, using a sharp knife, carefully slice the breast in half horizontally to create two thinner pieces. You can also use chicken breast tenders or smaller cuts for convenience.
- Place each chicken piece between two sheets of plastic wrap or parchment paper. Using a meat mallet, rolling pin, or the bottom of a heavy pan, gently pound the chicken to an even thickness, about ¼ inch thick. Be sure to pound from the center outwards to keep the thickness consistent.
- Lightly season the chicken with salt, pepper, or any other desired seasonings before breading or cooking.
What to serve with Italian Chicken Cutlets
Italian chicken cutlets pair wonderfully with a variety of sides. You can serve them with a fresh green salad drizzled with olive oil and lemon, or alongside a simple pasta dish like spaghetti aglio e olio for a classic Italian meal.
Roasted vegetables, mashed potatoes, or a light risotto also make excellent side dishes. Consider serving with these side dishes:
How to Reheat Chicken Cutlets
Italian Chicken Cutlets are great the next day. Reheat using one of the methods listed below, but avoid microwaving, as it can make the cutlets soggy.
Oven: To reheat chicken cutlets while keeping them crispy, place them on a baking sheet and warm them in a preheated oven at 350 degrees for about 10-15 minutes, or until heated through.
Skillet: Alternatively, you can reheat them in a skillet over medium heat with a small amount of oil, flipping occasionally until they are hot and the coating is crisp again.
Air fryer: To reheat chicken cutlets in an air fryer, preheat the air fryer to 350 degrees. Place the cutlets in a single layer in the air fryer basket, making sure they don’t overlap. Heat for about 3-5 minutes, or until the cutlets are warmed through and the coating is crispy. Check halfway through and flip them if needed to ensure even heating.
More Classic Italian Recipes
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Italian Chicken Cutlets
Equipment
- large sauté pan
Ingredients
- 4 boneless, skinless chicken breasts (about 8 ounces each)
- 1 cups all purpose flour
- 3 large eggs (beaten with a fork)
- 3 cups Italian breadcrumbs
- ¼ teaspoon kosher salt
- ¾ cup olive oil (for frying)
- lemon wedges and parsley for serving (optional)
Instructions
- Place a chicken breast on a cutting board. Use a sharp knife to cut the chicken horizontally into two even halves. Repeat with the remaining chicken.
- Working with one piece of chicken at a time, place it between two pieces of plastic wrap and use a rolling pin or the flat part of a meat mallet to pound the chicken into a uniform thickness, about ¼ inch thick. Repeat with remaining chicken and set aside.
- Arrange three wide shallow bowls or rimmed plates. Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in the third.
- Working with one piece of chicken at a time, sprinkle with a bit of kosher salt. Use tongs or your hands to coat the chicken on both sides in the flour, tapping off any excess flour. Then dip the chicken in the beaten eggs, letting the excess drip off. Lastly, place the chicken the breadcrumbs and press gently to help the crumbs stick to both sides of the cutlets. Place the chicken on a parchment paper or a wire rack and continue with remaining pieces.
- Heat a large sauté pan over medium heat. Add in the oil and heat until it starts to shimmer, near the point of smoking. Working in batches, add the chicken to the pan and cook until golden brown on both sides, about 3-4 minutes per side, using a set of tongs to carefully flip the chicken. When done, place the chicken on a plate lined with paper towels to drain. Repeat with remaining chicken adding more oil if needed.
- Serve immediately with sliced lemon and a sprinkle of parsley if desired.
