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Crispy chicken cutlets are thin pieces of chicken breast that get a three-step coating of flour, egg and seasoned breadcrumbs mixed with Parmesan, garlic and herbs for plenty of vibrant flavor. The coated chicken is then pan fried in olive oil so the crumb coating turns golden brown and the cheese in the crust toasts just a little. Enjoy chicken cutlets as they are with a zesty lemon wedge, make chicken parmigiana, slice them over a salad, or whip up a chicken parm sandwich.
Why You’ll Love It
Chicken cutlets are thin chicken breasts coated in flour, egg and Parmesan seasoned breadcrumbs, then pan fried until golden.
Crust with real flavor: Parmesan, garlic powder and dried herbs season the breadcrumbs so the coating tastes like more than just plain crumbs.
Straightforward ingredients: Chicken, breadcrumbs, Parmesan and dried herbs make the base, with a short list of pantry seasonings you probably already have on hand.
A versatile recipe: Eat the cutlets as they are, layer with tomato sauce and cheese or slice and use in salads and sandwiches.
Also try my spicy chicken tenders, lemon herb chicken patties, chicken limone and these creamy lemon chicken thighs.
Crispy Italian Breaded Chicken Cutlets Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless skinless chicken breasts: Lean meat that can be pounded into thin cutlets for quick, even cooking.
All purpose flour: Creates a dry layer that helps the egg cling to the chicken.
Eggs: Bind the flour layer to the breadcrumbs so the coating adheres.
Italian breadcrumbs: Form the crisp outer coating during frying.
Parmesan cheese: Adds salty depth in the crust and browns along with the breadcrumbs. I suggest using freshly grated Parmesan for best flavor and melting.
Garlic powder: Adds a savory note that blends into the coating.
Dried herbs: Parsley adds mild herb flavor and green flecks through the breading and oregano adds a slightly earthy herb note that complements the Parmesan.
Olive oil: Fries the cutlets and browns the coating evenly.
Lemon wedges: Add acidity when squeezed over the cooked cutlets.
How to Make the Best Chicken Cutlets
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Pound the chicken: Place chicken between parchment or plastic wrap and pound until evenly thin.
Set up the coating: Put flour in one dish, beaten eggs in a second and breadcrumbs mixed with Parmesan, garlic powder, dried parsley and oregano in a third.
Bread the cutlets: Coat chicken in flour, dip in the egg mixture, press into breadcrumbs until fully covered.
Fry: Heat olive oil in a skillet and fry chicken cutlets until the coating is golden and the chicken is cooked through.
Drain: Move your authentic Italian chicken cutlets to a paper towel lined plate to remove excess oil.
Substitutions and Variations
Gluten-free variation: Use gluten-free flour and gluten-free breadcrumbs. Check that the Parmesan and seasonings are labeled gluten-free.
Dairy-free variation: Skip the Parmesan and use dairy-free Parmesan style shreds or add extra breadcrumbs plus dried herbs to replace the volume.
Different protein: Try veal or pork cutlets instead of chicken.
Cooking oil: You can use any kind. Olive oil, vegetable oil and avocado oil are just some examples.
Chicken thighs: Use boneless skinless thighs and pound them thin with a meat mallet before breading.
Different crumb mix: Use plain breadcrumbs and add your own dried herbs or Italian seasoning to control the seasoning level. I tried a batch with panko bread crumbs and the crunch was absolutely delicious.
Added seasoning: You can season the chicken with salt and pepper before coating if liked.
Keto version: Swap the Italian breadcrumbs for pork panko!
Air fryer method: Arrange the breaded cutlets in a single layer in the basket and spray both sides lightly with oil. Air fry at 400°F for 8 to 10 minutes, turning halfway through, until the coating is golden and the chicken is cooked through. If the cutlets are slightly thicker, add another 1 to 2 minutes as needed.
Baked method: Bake at 425°F on a wire rack for about 20 minutes, flipping halfway.
Serving Suggestions
With a salad: Pair your chicken cutlets with a fennel orange salad or tomato burrata salad.
In a sandwich: Chicken cutlets are really good in a sandwich, perhaps using homemade sourdough bread or Irish soda bread.
With veggies: Serve them with garlic mashed potatoes and roasted Brussels sprouts or roasted cauliflower carbonara.
How to Store
Store: Refrigerate in an airtight container for up to 3 days.
Freeze: Freeze cooked cutlets in a single layer, then transfer to a sealed container for up to 2 months.
Thaw: Thaw in the refrigerator until fully defrosted.
Reheat: Reheat in an oven or air fryer at 375°F until hot and the crust is crisp again.
Top Tips
Even thickness: Pound to a consistent thickness so the cutlets cook at the same rate.
Firm pressure on crumbs: Press the breadcrumb mixture on so it adheres well before frying.
Steady oil heat: Keep the oil hot enough to brown the coating without scorching the crumbs.
Space in the skillet: Cook in batches so the coating browns instead of turning soft.
One flip: Let the first side brown before turning so the crust sets. This helps get the crispiest crust.
Crispy Breaded Chicken Cutlets FAQs
Yes. Keep the breaded cutlets covered in the refrigerator until ready to fry.
The cutlets may have been damp, the flour layer may have been skipped or the crumbs weren’t pressed on firmly enough.
Italian Chicken Cutlets Recipe
Chicken Cutlets
Equipment
- Skillet Large
- Microplane or Cheese Grater
Ingredients
- 2 Pounds chicken breasts, boneless, skinless
- 1 Teaspoon salt, plus more to taste
- ½ Teaspoon black pepper
- 1 Cup all-purpose flour
- 3 eggs, large
- 2 Tablespoons water
- 2 Cups Italian-style breadcrumbs
- ¾ Cup Parmesan cheese, freshly grated
- 1 Teaspoon garlic powder
- 1 Teaspoon dried parsley
- ½ Teaspoon dried oregano
- ½ to ¾ Cup olive oil, for frying
Optional Garnishes
- fresh lemon wedges
- fresh parsley, finely chopped
Instructions
- Place the chicken breasts between two pieces of parchment paper or plastic wrap and pound to an even thickness, about ¼ inch thick.
- Set up a breading station with flour seasoned with salt and pepper in one shallow dish, eggs whisked with water in a second dish, and breadcrumbs mixed with Parmesan, garlic powder, parsley, and oregano in a third dish.
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip into the egg mixture, then press firmly into the breadcrumb mixture to coat well.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Working in batches, add the chicken cutlets without overcrowding the pan.
- Cook for 3 to 4 minutes per side, until golden brown and cooked through.
- Transfer to a paper towel lined plate to drain excess grease.
- Let cool for about 5 minutes before serving.
Notes
Firm pressure on crumbs: Press the breadcrumb mixture on so it adheres well before frying.
Steady oil heat: Keep the oil hot enough to brown the coating without scorching the crumbs.
Space in the skillet: Cook in batches so the coating browns instead of turning soft.
One flip: Let the first side brown before turning so the crust sets. This helps get the crispiest crust.
Nutrition
Chicken cutlets are thin pieces of chicken breast with a breadcrumb and Parmesan crust that browns in olive oil. The flavor comes from the seasoned crumb mix, with oregano and parsley in the background and garlic powder in the coating. Lemon squeezed over the top shifts the taste from rich fried crumbs to something sharper. Parsley scattered over the cutlets adds a fresh green note that fits the lemon finish. Make a chicken cutlet salad or sandwich or pair the cutlets with your preferred sides for the kind of dinner you’ll want again and again.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
