Crispy Breaded Chicken Cutlets (Italian)
Updated Apr 23, 2025, Published Apr 14, 2021
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This is the best recipe for Italian breaded chicken cutlets! These golden, crispy chicken cutlets are tender on the inside, perfectly seasoned, and pan-fried just like my Italian mamma taught me—simple, rustic, and full of flavor- ready in under 30 minutes!
What is a chicken cutlet?
A chicken cutlet is a thin slice of chicken breast pounded flat, lightly breaded, and pan-fried until golden—classic Italian comfort food made simple. Follow this recipe for all the tips and tricks to get crispy and juicy cutlets every single time!
Why you’ll love this family favorite!
This is a recipe I grew up eating in Italy. I remember my Nonna Laura bringing large platters of these pan-fried, breaded chicken cutlets to the table. She always served them with lemon, a green salad, and fresh bread- in true Italian fashion.
One by one, the cutlets would disappear as hands reached across the table to stab a piece with a fork and carry it to their plate. I love mine with extra lemon and a sprinkle of sea salt. The flavor is satisfying and filling.
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 crispy, juicy, tender, and delicious.
Made With AmorE,
Table of Contents
Simple Ingredients
- Boneless skinless chicken breasts (thin or thick cut)
- Extra virgin olive oil
- Butter
- Eggs
- Flour + Cornstarch
- Plain breadcrumbs
- Salt and Black Pepper to taste
- Lemon wedges for serving
Substitutions and Variations
- Gluten-Free: Use gluten-free flour and breadcrumbs—they work just as well!
- Add Flavor: Mix Parmigiano (parmesan cheese) or Italian seasoning into the breadcrumb mixture.
- Fresh Herbs: Sprinkle on top before serving for a fresh finish.
- Make chicken Parmesan: Top with tomato sauce and mozzarella, then broil.
- Breadcrumb Options: Try Panko breadcrumbs, homemade breadcrumbs, or crushed Ritz crackers for different textures.
- Best Oil for Frying: I love using olive oil for frying, but sunflower, vegetable oil, or grapeseed oil work, too.
How to Make Chicken Cutlets
Kids and adults love these easy, crispy chicken cutlets! They are ready in under 30 minutes!
- Pat the pieces of chicken with a clean paper towel. Make sure the chicken pieces are dry before starting! Season chicken with salt and pepper on both sides.
- Coat chicken breasts with flour and cornstarch and shake off any excess breading mixture. It is best to dip the chicken in the flour first and then in the egg.
- Dip chicken breasts in beaten egg mixture.
- Coat chicken breasts with bread crumbs.
- Fry in the olive oil and butter about 4 minutes per side.
How to Make The Breading Stick To Chicken Cutlets?
Sometimes, the coating falls off the fried chicken because the wet egg prohibits the binding function that the bread crumbs and egg coating add to the chicken.
After breading the chicken, lay it on a baking sheet in a single layer and let it sit uncovered (do not wrap) at room temperature for 30 minutes.
My Pro Tip
Recipe Tips
Here are my top Italian tips for making perfect chicken cutlets—just like we do in Italian kitchens:
- Pound the chicken evenly so it cooks at the same rate and stays tender.
- Pat dry before seasoning—dry meat = crispier cutlets.
- Use a three-step dredge: flour and cornstarch → egg → breadcrumbs, and press gently.
- Let breaded cutlets rest for 10–15 minutes before frying to help the coating stick better.
- Don’t overcrowd the pan (cook in batches)—give each cutlet space to crisp up beautifully.
- Serve with lemon wedges for that perfect fresh finish—always a must in Italian homes!
Serving Suggestions
Served with a squeeze of lemon and a orange fennel salad or spinach pasta to create the perfect meal. This a great dish you will make any night of the week! Add this to your weekly rotation ASAP.
Make these breaded chicken cutlets for a quick weeknight meal, or serve on a busy weekend. Serve it with cooked rice, tomato sauce from tomato paste, Italian roasted potatoes, ratatouille, pear gorgonzola salad, or pesto pasta for a well-balanced meal.
Don’t forget dessert! Simple Italian Apple Cake (one bowl), Italian Cream Crumb Cake (sbriciolata alla crema), or BEST Authentic Sicilian Cannoli Recipe.
FAQ’s
For a traditional air fryer- lay the prepared breaded cutlets in the preheated air fryer basket, and then spray the tops with olive oil spray on both sides. Air fry at 400 degrees for 10-15 minutes (depending on thickness), or until chicken is cooked throughout.
Tips: Don’t overcrowd the basket. Flip them half way through cooking time. Generously spray with olive oil cooking spray. Make sure to pre-heat the air fryer. Enjoy!
Perhaps you want a light version of chicken cutlets? To bake the cutlets follow the breading instructions in the recipe. Preheat oven to 375 F. Then, lay them on a prepared baking sheet lined with parchment paper, drizzle with olive oil (or spray evenly with cooking spray).
Bake at 375 F for about 20-30 minutes (depending on thickness), or until chicken is cooked throughout. Flip the cutlets in the middle of cooking to get a nice crust on both sides.
For an exact temperature- 165 F. An easy way to know chicken is done is to cook until it reaches an internal temperature of 165F when you check with a digital food thermometer. The middle of the chicken will be firm to the touch and not sink in as you press down. The safest measurement is to check the internal temperature.
Frying gives that golden, crispy exterior you can’t beat—but baking is a great lighter option.
The oil may not be hot enough, or the pan is overcrowded—both prevent proper crisping.
How to Store and Reheat
Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a skillet or air fryer at 350°F until heated through and crispy—about 5–7 minutes.
Freeze: Let the cutlets cool and transfer them to a freezer bag or container. Freeze for up to 2 months. Reheat them from frozen in the oven or air fryer at 375°F until hot and crispy.
More Chicken Recipes
A chicken dinner that brings everyone to the table! If you love easy chicken recipes, try these: Grilled Chicken Sandwich, Baked Chicken Thighs , Sage Garlic Honey Lemon Grilled Chicken, Chicken Skillet Creamy Chive Mascarpone Sauce, Baked Whole Chicken, Pan-Fried Chicken Tenders, or Stuffed Chicken Thighs (Involtini di Pollo).
More Delicious Recipes for YOU…
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Crispy Breaded Chicken Cutlets Recipe
Ingredients
- 4-5 boneless skinless chicken breasts, about 5-7 oz each breast
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 eggs, very well beaten
- ½ cup all purpose flour , + 1 tablespoon cornstarch
- ½ cup breadcrumbs
- Salt and Pepper to taste
- 1 lemon cut in slices for garnish
Instructions
Prepare the chicken:
- Place boneless skinless chicken breasts on a cutting board. If thick, slice them in half horizontally to create thinner cutlets. Pat each cutlet dry with paper towels—this helps them brown better and get extra crispy.
Flatten the cutlets:
- Place the chicken between two pieces of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until evenly thin (about ¼ inch thick). This ensures even cooking and tenderness.
Season simply:
- Sprinkle both sides with salt and freshly ground black pepper.
Bread the chicken:
- Set up a dredging station with three shallow bowls—flour and cornstarch in one, beaten eggs in another, and breadcrumbs in the third. Dip each cutlet first in flour, then egg, then breadcrumbs, pressing gently so the coating sticks. Place them on a clean tray and let them air dry about 10-20 minutes before cooking. This helps the breadcrumb coating stick!
Pan-fry to golden perfection:
- Heat olive oil and butter in a large skillet over medium heat. Once hot, add the cutlets in a single layer (don’t overcrowd). Fry 3–4 minutes per side or until golden brown and cooked through. The internal temperature for fully cooked chicken cutlets should be 165°F (74°C). Transfer to a paper towel-lined plate.
Serve immediately:
- Enjoy warm with lemon wedges, a crisp salad, or over a bed of arugula with Parmigiano shavings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! The entire family loved and it was so easy!
Yay! It’s always a crowd pleaser at our house, too!
These were so good! Thanks for the recipe!!
You are most welcome! Try the baked chicken thighs next-yum!
Made this yesterday for Sunday dinner and loved it! Thank you!
You are most welcome! Happy you loved them.
A delicious recipe the entire family loves!
Agreed! Happy you love it.