These homemade Italian Chicken Cutlets are crunchy and flavorful on the outside and juicy on the inside, and they cook up in under 30 minutes. So easy, tasty, and make-ahead friendly! Serve with nearly any combination of sides for a great crowd-pleasing meal in minutes!
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These Italian Chicken Cutlets are kid-friendly (like giant Chicken Nuggets). And everyone loves the Parmesan crumb coating flavored with Italian seasoning and garlic. Crunch!
Chicken Cutlets Recipe Video
Don’t miss my tips for making the best chicken cutlet recipe, so you get juicy and crunchy chicken every time. Make and freeze for an even easier main dish!
Easy Chicken Cutlets Recipe
We’re a family on the go, so I love a crowd-pleasing 30-minute meal that my kids will love and can fit our schedule. I bread the chicken with perfectly seasoned panko breadcrumbs and saute it to perfection. The recipe was inspired by Barbara Costello’s Cookbook. Simple and so tasty!
Chicken cutlets are a versatile main dish that pairs with nearly any side or vegetable, similar to my Baked Chicken Breast, Pan-Seared Steak, or my Roasted Pork Tenderloin, making a complete meal in minutes.
Ingredients for Italian Chicken Cutlets
You probably already have every ingredient you need for breaded Chicken Cutlets in your pantry and refrigerator.
- Chicken – You’ll need 4 chicken breasts or about 2 lbs of boneless, skinless chicken breasts, trimmed of any fat using a sharp knife or kitchen shears. You can substitute chicken tenders if that’s what you have on hand (those don’t need any extra prep).
- All-Purpose Flour – creates a base for the breading to stick (you can use a gluten free 1:1 flour)
- Egg and water make the egg wash to help the breading stick
- Breading ingredients – panko breadcrumbs (or Italian breadcrumbs, or even GF crumbs), parmesan cheese, garlic powder, and Italian seasoning.
- Garnish – flaky salt, parsley leaves, and lemon wedges brighten up the pan-fried cutlets.
Pro Tip:
The difference between Panko and Italian Bread crumbs – while both will give you a delicious breaded chicken cutlet, Panko is preferred for its crispiness when pan-fried.
How to Make Chicken Cutlets
My recipe for chicken cutlets is so simple and takes under 30 minutes!
- Prep the chicken – Slice the chicken into cutlets lengthwise, and then use a meat mallet to pound each to 1/4″ thickness inside a zip-top bag or between plastic wrap.
- Make the breading stations – Set out 3 separate shallow dishes. In the first, add flour; in the second, beat together eggs & water; and in the third bowl, combine the breadcrumb ingredients.
- Bread the cutlets – working with 1 cutlet at a time, first lightly coat it in flour, then dip it in egg wash, and then finally cover it in breadcrumb mixture. Place aside to rest for 5-10 minutes.
Natasha’s Pro Tip
Letting the breaded chicken rest for 10 minutes before frying will help the crumb layer stick better while cooking. I learned this tip from a food stylist who helped with the Natasha’s Kitchen Cookbook!
- Pan-fry – Heat oil in a skillet to medium heat (350-375°F), and then when it’s hot, saute the breaded cutlets for about 2 minutes per side until golden brown. Transfer to a wire rack and immediately sprinkle with salt, parsley, and a fresh squeeze of lemon over the top!
Tips for the Best Chicken Cutlets
This recipe for breaded chicken cutlets is simple, but here are a few tips to keep the chicken moist and crunchy.
- Avoid overcooking – Since the cutlets are thin, it really takes just 2 minutes of cooking per side. Use a thermometer to cook the chicken to 165°F, ensuring it stays moist.
- Heat the oil – Keep the oil between 350-375°F for the perfect crispiness – The breading should sizzle, not smoke. Also, don’t overcrowd the pan, which can cool the skillet down too quickly.
- Salt and lemon – add a sprinkle of coarse salt, like Maldon Salt, and a squeeze of fresh lemon juice right after frying. It makes a difference!
Make-Ahead and Storage Tips
Leftovers keep really well to enjoy later in the week, or you can bread and freeze the cutlets for a quick chicken dinner.
- Make-Ahead: Bread the chicken, place in a single layer on a parchment-lined baking sheet, and freeze until firm (1–2 hours). Transfer to a freezer-safe zip-top bag or airtight container and store up to 1 month. Bake from frozen at 450°F for 20–25 minutes, or until the internal temperature reaches 165°F. When ready to cook, spray with oil and bake in a 450°F oven for 20-25 minutes from frozen.
- To Refrigerate: Let cooked cutlets cool to room temperature (within 2 hours), then store in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or air fryer until heated through.
- Freezing: After cooling fully, flash-freeze cooked cutlets on a baking sheet in a single layer. Once solid, transfer to a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months. Reheat from frozen in a 375°F oven until the chicken reaches 165°F.
What to Serve with Chicken Cutlets
This chicken cutlets recipe is so versatile – this is why every cook should know how to make this recipe. Here are some of my favorite serving ideas:
- With Veggies – Roasted Asparagus, Caesar Salad, or Greek Salad
- Grain/Starch – Rice, Homemade Pasta, Mashed Potatoes, Air Fryer Baked Potatoes
- As Chicken Sandwiches – on Homemade Burger Buns or Sourdough Bread
- With Dip – BBQ sauce, Marinara Sauce, Buttermilk Ranch, Avocado Ranch
- More ideas – Serve over Lemon Chicken Pasta, in Chicken Parmesan, or Greek Chicken Bowls
My easy breaded Chicken Cutlets recipe takes just 30 minutes from start to finish, so you can have a crispy, juicy main dish in no time! Pair with a veggie and carb side for a satisfying meal your family will love.
Crispy Chicken Cutlets
Ingredients
- 4 medium boneless, skinless chicken breasts (about 2 lbs total, 8 oz each)
- 1 1/2 tsp fine sea salt, divided
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, plus 1 Tbsp water
- 1 1/2 cups panko breadcrumbs, or Italian breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- Extra light olive oil, or a neutral oil like canola, or avocado
- Lemon wedges, chopped parsley and coarse salt, for serving
Instructions
- Prep the chicken: Slice each chicken breast in half horizontally to make 8 thin cutlets. Place between sheets of plastic wrap or parchment and pound to 1/4-inch thickness. Season all over with 1 tsp salt and 1/2 tsp black pepper.
- Make the breading station: In the first dish, add the plain flour. In the second dish, whisk together the eggs and water. In the third dish, combine panko, Parmesan, garlic powder, Italian seasoning, and the remaining 1/2 tsp salt.
- Bread the cutlets: Dredge each cutlet lightly in the flour, shaking off excess. Dip in the egg wash, then press into the breadcrumb mixture so it adheres. Place on a tray and repeat. Let breaded cutlets rest 5–10 minutes to help the coating set.
- Pan-fry: Add enough oil to a large skillet so it comes about halfway up the sides of the chicken. Heat over medium until the oil is shimmering and hot (a breadcrumb should sizzle immediately when dropped in. Keep the oil between 350-375˚F. Sauté about 2 minutes per side or until deep golden and the center reaches 165˚F on an instant thermometer. Transfer to a wire rack or paper towels and sprinkle with a pinch of flaky salt. Squeeze on some lemon juice and serve with more lemon wedges and parsley for garnish.
Notes
Nutrition Per Serving
Filed Under
More Easy Chicken Dinners (30 minutes or less)
If you love this Chicken Cutlet recipe, try these chicken dinners for a quick, but satisfying weeknight menu:
- Honey Garlic Chicken
- Baked Chicken Tacos
- Pizza Chicken Recipe
- Air Fryer Chicken Thighs
- Creamy Tuscan Chicken
- Spinach Stuffed Chicken
- Cilantro Lime Chicken
