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!
Chicken Cutlets
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
- 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 Breaded 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, cook for 2 minutes 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 freeze 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 Cooked Cutlets: 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 Breaded 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 Breaded 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
Easy cooking. I can follow you and understand Thank You
Thank you for your feedback, Janice!
It’s perfect!!! I didn’t have any chicken cutlets, but I did have beaten pork cutlets so I figured, why not?! It was perfect! A bit of applesauce blended fabulously with the crunchy coating. Loved it!
GREAT RECIPE, CAN USE FOR ALLKINDS OF DISHES
I’m looking to buy some healthy non stick pans. What would you recommend?
Hi Jessica, I have my favorite pans along with all myfavorite kitchen tools in our Amazon Affiliate Shop HERE.
I’ve never been disappointed with Natasha’s recipes. Came out crispy on the outside and tender and moist on the inside. Absolutely delicious! Thank you Natasha. Will definitely be making this again.
Great recipe. Easy, really quick. Definitely will be reusing this.
This was so easy and extremely delicious. My whole family raved about it. Definitely going into my rotation! Thank You!
That’s wonderful, Sonia! So glad to hear it made it to your repeat list.
Can you cook the Crispy Italian Chicken cutlets in the oven I dont l ike the grease thank you so much. Your recipes are delish but I dont like grease
Hi Janet! I always pan-fry these for the best texture but I think you could bake or air fry but I would suggest a cooking spray so they get that golden crispy color and crunch.
Can I fry them in a Daddy Fryer or does it have to be a pan?
Hi Alene! I assume it would be ok to use a deep fryer too. Let us know how it turns out.
I made these and absolutely love them! My husband loved them! The chicken was moist inside and crunchy on the outside. The only change I made was instead of using panko bread crumbs I used Italian seasoned bread crumbs.
Thank you for sharing that with us, Deniese!
It came out perfectly. Thank you for the recipe.
You’re welcome! I’m so happy you enjoyed it, Ronit!
These were so good and I even omitted the cheese!
Thank you so much for sharing that with me, Marwa!
Were gobbled up in a second by my family! Amazingly juicy! The recipe goes into my favorites! Thanks!
I’m so happy they were a hit!
Delicious! I ran out of egg wash and bread crumb mixture after 6 cutlets (had 8) and had to make more of each. However, the cutlets were great! Crunchy on the outside, tender on the inside . Thanks for the recipe.
Thank you for sharing that with us! I’m glad you enjoyed the recipe!
When you say flash freeze, etc and bake in oven are you saying bread raw chicken then freeze.So don’t pan fry ?
Hi Sandy! In my make ahead notes above I gave instructions for both options. You can freeze it raw or freeze after cooking.
This is a good and easy recipe. Our whole family looks forward to this delicious way of cooking chicken.
Hi Julie, I’m so happy to hear your family loves the Chicken Cutlets!
Sounds yummy! I am trying not to fry anything. Could these be baked in the oven for a more healthier version?
Hi Kim, I always pan-fry these for the best texture but I think you could bake or air fry but I would suggest a cooking spray so they get that golden crispy color and crunch.
Great chicken recipe. Had some friends over and I made this yesterday. Everyone loved it. How about try to make Lean Cuisine’s original Glazed Chicken recipe? The one that they foolishly decided to discontinu .
I’m so glad you loved the recipe. Thank you for the recipe suggestion. I’ll make note of it.
Thank you so much for mentioning Gf flour. My husband and I have been having issues with gluten intolerance for the past few years and we love to cook. Always looking for something yummy that won’t cause stomach problems. This looks delicious and I will be making it.
You’re welcome, Ann! I hope you love the recipe.
I usually cook the chicken cutlet in the oven and or fry-pan, both are good. Thank you for sharing