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Italian Chicken Cutlets

Enjoy a taste of Italy with these delicious Italian chicken cutlets! Their crispy coating and savory seasonings are perfect as a main course or in sandwiches, salads, or pasta dishes.

This easy chicken recipe uses simple ingredients and is done in less than 30 minutes! Perfect for busy weeknights when you need a quick flavorful dinner that everyone will enjoy.

Two Italian Chicken Cutlets on a white plate with a bite on a fork.

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These Italian chicken cutlets are seasoned with salt, pepper, breadcrumbs, parmesan cheese, garlic powder, dried oregano, and dried basil for tons of flavor.

If we have any leftovers, I like to slice the chicken and serve it in a salad the next day. It's so good and makes a quick, easy lunch.

If you don't have chicken breasts on hand you can use chicken thighs. You'll need to pound them to an even thickness for uniform cooking. Keep in mind that dark meat may take slightly longer to cook so you'll need to adjust the cooking time.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Italian Chicken Cutlets set out on the counter.
  • Chicken Cutlets - You can purchase chicken cutlets at the grocery store, or you can create them by slicing a chicken breast in half.
  • Seasonings - The chicken cutlets are seasoned with dried oregano, dried basil, garlic powder, salt and pepper.
  • Flour - All-purpose flour helps provide extra crispiness to the breading.
  • Eggs - The eggs are the binding agent allowing the flour to stick to the chicken.
  • Breadcrumbs - I prefer using regular breadcrumbs and adding herbs to them, but feel free to use Italian breadcrumbs instead.
  • Parmesan Cheese - Finely grated Parmesan cheese works best. I like to buy a block of parmesan and shred it myself.
  • Oil- Use your favorite, vegetable, canola, avocado.

How To Make Italian Chicken Cutlets

Start by seasoning the chicken breasts with salt and pepper, then set aside.

There is raw chicken on a plate, a shallow dish with eggs, another with flour, and one with breadcrumbs and seasonings.

Next, you'll need three shallow dishes. Add the flour to the first one. Whisk together the eggs in another. Combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and dried basil in the third shallow dish.

Chicken breast dredged in flour in a shallow dish.
Flour-covered chicken breast dredged in eggs in a shallow dish.
Floured chicken breast dredged in eggs and then breadcrumbs in a shallow dish.

Take each chicken breast and dredge them in the flour, shaking off any excess. Then, dip it in the egg mixture. Last step is coating it thoroughly in the breadcrumb mixture.

Italian Chicken Cutlets in a frying pan with oil.
Fried Italian Chicken Cutlets in a frying pan garnished with parsley.

Place oil in a large skillet and heat over medium heat. Once the oil is hot, add the chicken cutlets in batches, try not to overcrowd the pan. Fry on each side for about 4 to 5 minutes until golden brown and the internal temperature reaches 165°F.

Once cooked, transfer the chicken cutlets to a serving platter.

Two Italian Chicken Cutlets served on a white plate.

Can I bake these chicken cutlets instead of frying?

Absolutely! For the oven option, bake them on a greased or lined baking sheet in a preheated 400°F oven for 20-25 minutes or until golden brown and the internal temperature reaches 165°F.

Prepare Ahead Of Time

To prepare ahead of time, you can prepare and bread the cutlets, then refrigerate them for a few hours before frying. For best results, let them sit at room temperature for 15 minutes before cooking for even frying.

Recipe Substitutions

  • Chicken Cutlets: Try turkey cutlets or thinly sliced pork loin. You can still use a regular boneless skinless chicken breast, it will just take longer to cook due to the thicker chicken.
  • All-Purpose Flour: Use a gluten-free flour blend, almond flour, or chickpea flour for a gluten-free or grain-free alternative.
  • Seasoned Breadcrumbs: Panko breadcrumbs for extra crunch, or for a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free cereal.
  • Grated Parmesan Cheese: Nutritional yeast for a dairy-free, cheesy flavor, or use a vegan Parmesan cheese substitute.
  • Garlic Powder, Dried Oregano, Dried Basil: Fresh minced garlic and fresh herbs can be used for more vibrant flavors; increase the quantity as fresh herbs are less potent than dried.

Storing, Freezing and Reheating

Italian Chicken Cutlets should be stored in an airtight container in the refrigerator for up to 3 days.

To Freeze: Wrap cooled chicken cutlets individually in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For a quicker option, reheat directly from frozen, adding a few extra minutes to the reheating time.

To Reheat: Reheat in a 350°F oven for 10-15 minutes, or until heated through, for best texture. The microwave will make the crust soggy.

Italian Chicken Cutlets on a plate and a bite on a fork.

Here are a few more delicious chicken recipes to try.

These Italian Chicken Cutlets are moist on the inside and crispy on the outside. I hope you enjoy our family favorite chicken recipe.

Two Italian Chicken Cutlets served on a white plate with a bite on a fork.

Italian Chicken Cutlets Recipe

Author: Judy Wilson
These delicious Italian chicken cutlets have a crispy coating and savory seasonings and are perfect as a main course or in sandwiches, salads, or pasta dishes.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 503 kcal

Ingredients
  

  • 4 thin boneless, skinless chicken cutlets
  • 1 cup all-purpose flour
  • salt and pepper to taste
  • 2 eggs
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • vegetable oil for frying
  • fresh parsley for garnish (optional)

Instructions
 

  • Season both sides of each chicken breast with salt and pepper. Set aside.
  • Place flour in a shallow dish. In another shallow dish, whisk together the eggs. In a third shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and dried basil.
  • Dredge each chicken breast in the flour, shaking off the excess. Dip into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing to adhere.
  • Heat a large skillet over medium heat and add enough oil to lightly coat the bottom. Once hot, add the chicken cutlets in batches, being careful not to overcrowd the pan. Fry on each side for about 4 to 5 minutes until golden brown and the internal temperature reaches 165°F.
  • Transfer the cooked chicken cutlets to a serving platter. Serve hot, garnished with a sprinkle of fresh parsley.

Notes

For the oven option, bake them on a greased or lined baking sheet in a preheated 400°F oven for 20-25 minutes or until golden brown and the internal temperature reaches 165°F.
Italian Chicken Cutlets should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 503kcalCarbohydrates: 46gProtein: 50gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 202mgSodium: 646mgPotassium: 791mgFiber: 2gSugar: 2gVitamin A: 288IUVitamin C: 2mgCalcium: 200mgIron: 4mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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Esme Slabbert

Monday 25th of March 2024

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