These delicious Italian Chicken Cutlets breaded with tasty crumbs and fried until golden make a perfect weeknight dinner!
Juicy and tender, this is family recipe has amazing flavor using just 5 simple ingredients!!
Table of Contents
Why you'll love this recipe
Italian chicken cutlets are a classic Italian favorite. Adults and children will love these tasty cutlets that are excellent with a salad - like this refreshing Mediterranean Cucumber Salad or a warm veggie side like these Roasted Brussels Sprouts and Carrots.
Quite inexpensive, this chicken cutlet recipe is so versatile you'll want to be making them all the time. Once fried, slice thinly and top a salad for a quick lunch. Or pop into a sandwich with a dollop of nut free pesto and a few slices of roasted peppers. YUM!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
With just chicken breast and a few simple, pantry ingredients you can make this recipe.
- chicken breasts
- Italian bread crumbs - homemade or store bought
- grated Parmesan cheese
- dry white wine
- garlic
- egg
Instructions
- Slice each chicken breast in two or three horizontally.
- Using a meat mallet, pound the chicken breast between two sheets of plastic until thin.
- Whisk together egg, white wine, crushed garlic, salt and pepper.
- Add chicken cutlets turning each over to coat in egg mixture.
- Combine Italian breadcrumbs with parmesan cheese.
- Lift chicken breast pieces out one by one to coat in bread crumbs.
- Turn chicken over in the bread crumbs and press to stick the crumbs.
- Shallow fry in hot oil until golden brown and cooked through.
Tips for success and FAQ's
The success of this chicken cutlet recipe relies on thin cutlets and learning to cut chicken breast into cutlets is essential but easy. You'll need a sharp knife, patience and practice. Just hold the chicken breast flat with the palm of your hand and with the other hand slice through the middle.
Pounding the chicken between two sheets of plastic means less mess and splatters. I like to use a plastic bag which I've slit open.
Don't be overzealous when pounding or the meat will tear. This will still be delicious but just not as pretty. What you are looking for is the same thickness so that the Italian chicken cutlets cook evenly.
Be sure to allow the meat time to marinade in the egg mixture which will ensure juicy, tasty chicken cutlets.
Chicken breast cut in half horizontally into two or even three thinner pieces which are known as chicken cutlets.
Use a wooden rolling pin or the bottom of a heavy skillet if you don't have a meat mallet.
I prefer to use olive oil to fry chicken cutlets. However, sunflower or grapeseed oil are good alternative. Adding a tablespoon of butter to the oil for frying is also delicious.
Yes, these can be baked but the result will be slightly different. To bake, heat a baking sheet covered with non stick paper in the oven. Then place the chicken cutlets onto the hot baking sheet and bake for 15 minutes at 350ºF/180ºC flipping the cutlets over halfway
Yes! Prepare up to and including step 6. Then cover well with plastic wrap and refrigerate for up to a day. Or freeze for longer storage. TOP TIP: separate layers of uncooked chicken cutlets with plastic before freezing for up to 3 months.
Serving suggestions
Excellent with crispy roast potatoes and a Greek couscous salad. Or stuffed into chewy Focaccia Genovese. Don't forget a good squeeze of lemon juice!!
More recipes like this
Braised Chicken
Butterflied Roast Chicken
Honey Baked Chicken Wings
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Recipe
Italian Chicken Cutlets Recipe
Ingredients
- 1 lb (450 grams) skinless chicken breast (approx two chicken breasts without tenders)
- 1 cup Italian bread crumbs homemade or store bought
- ¼ cup grated Parmesan cheese
- 1 garlic clove
- 1 egg
- 1 tablespoon dry white wine
- salt and pepper to taste
- oil for frying see notes
Instructions
- Slice each chicken breast in two horizontally.
- Using a meat mallet, pound between two sheets of plastic until thin.
- Whisk together egg, white wine, crushed garlic, salt and pepper.
- Add chicken breast turning each over to coat in egg mixture. Cover and place in the fridge for anything from 15 minutes to 3 hours to marinate.
- When ready to fry the chicken, combine Italian breadcrumbs with parmesan cheese in a flat shallow plate or baking pan.
- Lift chicken breast pieces out of the egg mixture one by one and lay onto bread crumbs. Turn chicken over in the bread crumbs and press to stick the crumbs.
- Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through.
- Serve with a good squeeze of fresh lemon juice!
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Devon
Great recipe! I cooked for 20 people tonight and everyone loved the chicken!
Can’t wait to make it again!
Marcellina
So glad the chicken cutlets were such a hit, Devon!
Maria
a simple quick but very delicious chicken dish, I make as per recipe but just use a light vegetable oil to cook them, handy to have to make into a parma
Marcellina
Glad you enjoyed our family recipe, Maria!
Stephanie
I think I'm overlooking something. I don't see anywhere on how long to cook this? Just an idea of how long? Can someone help out, please?
Marcellina
Ciao Stephanie! Step #7 in the recipe card says "Heat olive oil in a large frying pan until medium high. Shallow fry in hot oil until golden brown and cooked through." The cooking time will vary depending on how the size and thickness of the cutlets. It's impossible to have all the cutlets exactly the same. I usually fry them for about 2-3 minutes on each side. The second side takes less time typically. Hope that helps.
Mary-Jane Linton
Can you prepare pork cutlets the same way?
Marcellina
Absolutely! I do that all the time, Mary-Jane.
Susie
Other than subbing panko crumbs for bread crumbs I followed this recipes exactly. Incredibly crispy, wonderfully tender cutlets. Marinating in the eggs and wine make these perfect!
Marcellina
Susie, I'm beyond thrilled that you loved this family recipe! Panko crumbs is a wonderful substitution!
Shelley
I have made a lot of chicken cutlets in my days. This was by far the best I ever ate! I never would have thought to marinate and use white wine! fantastic, we all loved it!
Marcellina
Yes, it's a game changer, isn't it? Thanks for coming back to comment!
Pauline
These look really delicious Marcellina. I've never used white wine when crumbing chicken or fish, sounds like a great tip. Happy festive season to you, and a very Happy, Healthy and safe New Year. x
Marcellina
The white wine makes all the difference, Pauline! It's my mother-in-laws tip and she makes amazing chicken cutlets! Best wishes to you this holiday season x
Maureen Jaconetta
My husband is very picky, and this is the ONLY chicken recipe he actually asks me to make! A never-fail, quick, easy, tasty entrée in record time! ⭐️⭐️⭐️⭐️⭐️
Marcellina
Maureen, I'm glad to hear your husband enjoys these chicken cutlets! I have to admit, this is one of my husband's fav meals!
Susan Snyder
I am meal prepping for the week. Is it too long to marinate in egg overnight?
Marcellina
You could marinate overnight. I've never done that but I can't see why not. Be sure to cover with plastic wrap or place in a seal container in the fridge.
Kara
How long do you let the meat marinate in the egg mixture? You mention this in the “tips for success” but its not in the recipe. Thank you!
Marcellina
Kara, you can marinate for just 15 minutes or up to 3 hours in the fridge. I'll update the recipe to indicate this. Thank you!
Wayne
Is there an issue if you marinate longer than 3 hours?
Marcellina
Wayne, you can marinate for longer though I probably wouldn't marinate overnight because the chicken might become mushy. Perhaps 6 to 8 hours at the most.
Steve in Warren, MI
Greetings, Marcellina! I made this recipe exactly as written, no changes.. it came out exceptional! I agree with the reviewer who mentioned the wine as being instrumental for the flavor, I've never made cutlets before with it, but will from now on, using only this recipe. Like, for the rest of my life! Lol.
So, I served this with homemade orecchiette/Alfredo sauce, and fresh tomato salad.. delicious dinner, and very colorful presentation.. Thank you!!!
Marcellina
Hi Steve! I'm so glad you enjoyed this recipe. Yes, I totally agree - wine is the key. This is something my mother-in-law always does and she is an excellent cook. Your dinner sounds amazing!
HS
Just made these, and they came out beyond delicious, even though I forgot to add the parmesan 😣. That little bit of wine in the egg mixture really makes all the difference. These are definitely being added to the rotation
Marcellina
I made these on the weekend as well! Yes, wine is the key ingredient! I'm happy you enjoyed them.
Megan
What kind of white wine should I buy? Excited to try!
Marcellina
Megan, I like a dry white wine but I have to admit I've used a lot of different types over the years. Rosè is something I've used recently with good results also dry sherry works well. It's only a tablespoon so use what you have - I've actually used whiskey a couple of times. Alcohol (I prefer a "white" alcohol as opposed to red wine) seems to tenderize and make the chicken extra tasty. I'm not sure about the science of it though. In any case, enjoy!
Casey
The seasoning was spot on! And pounding out the chicken made all the difference!!
Marcellina
Thanks for letting me know, Casey! My family loves these chicken cutlets too!
Cariann
I was curious as to if I could use Mozzarella as a substitute for the Parmesan because I’m all out?
Thanks so much!
Marcellina
Hi Cariann, no mozzarella wouldn't work because it would burn. Just leave it out. It won't taste quite the same but you could add extra herbs like rosemary or thyme.