Italian Chicken Cutlets
These delicious Italian Chicken Cutlets breaded with tasty crumbs and fried until golden make a perfect weeknight dinner!
Juicy and tender, this family recipe has amazing flavor using just 5 simple ingredients!!
Why you’ll love this recipe
Italian chicken cutlets, known as “cotolette di pollo” in Italy, 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 make them all the time. Once fried, slice thinly and top a salad for a quick lunch. Or pop into a sandwich with a spoonful of nut free pesto and a few slices of roasted peppers. Delicious!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient notes
For this recipe, you just few, simple ingredients.
- Chicken breasts – I like to use whole chicken breasts which I slice into cutlets. However, use thin-sliced, boneless chicken breast if you prefer.
- Italian bread crumbs – homemade are my favorite and much tastier. Storebought breadcrumbs will work well, too, but be sure to check the ingredients. My homemade Italian breadcrumbs include herbs, garlic powder, and onion powder.
- Parmesan or Parmigiano cheese – Be sure to finely grate the cheese to combine well with the breadcrumbs.
- Dry white wine – any dry white wine will work for this recipe. It doesn’t need to be the most expensive. If you have leftover wine from a party, pour it into a small container and freeze for this Italian chicken cutlet recipe.
- Garlic – for extra garlicky flavor! Fresh garlic is available at the grocery store and keeps well in the fridge.
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 sliced chicken breasts 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.
Hint: These can be baked instead of fried, but the result will be slightly different. To bake, heat a baking sheet covered with nonstick paper in the oven. Then place the cutlets onto the hot baking sheet and bake for 15 minutes at 350ºF/180ºC flipping the cutlets over halfway
Substitutions
- Parmesan or Parmigiano cheese – use Pecorino Romano cheese instead.
- Dry white wine – substitute with whiskey or scotch. Surprisingly good!
- Garlic – instead of fresh garlic, use garlic powder or minced garlic in a jar.
Variations
- Spicy – include 1 teaspoon (or to your taste) of red chili flakes in the breadcrumb mixture.
- Beef, veal, or pork cutlets – make the same recipe, substituting thin slices of beef, thin veal, or pork cutlets.
- Chicken pieces – this recipe for Italian chicken cutlets can easily be made with chicken pieces such as chicken legs or thighs. The cooking time will vary accordingly. Use a thermometer in the thickest part to ensure it’s cooked through.
Equipment
A meat mallet is handy for making Italian chicken cutlets. However, use a wooden rolling pin or the bottom of a heavy skillet if you don’t have a meat mallet.
You’ll also need a sharp knife, a large frying pan, or a skillet, plus the usual cooking equipment of bowls, a wooden board, and utensils.
Storage
Store leftovers in a sealed container in the fridge for 2 or 3 days.
Italian chicken cutlets can be made in advance by preparing up to and including step 6. Then cover well with plastic wrap and refrigerate for up to a day. Or freeze for longer storage. Separate layers of uncooked Italian chicken cutlets with plastic before freezing for up to 3 months.
Tips for Success
- 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. Alternatively, buy thin-sliced, boneless chicken breast.
- Pounding the chicken between two sheets of plastic means less mess and splatters. I like to use a plastic freezer bag which I’ve slit open. Nonstick parchment paper also works well.
- Don’t be overzealous when pounding, or the meat will tear. This will still be delicious, but just not as pretty. The result should be Italian chicken cutlets that are the same thickness so that they cook evenly.
- Be sure to allow the meat time to marinade in the egg mixture which will ensure juicy, tasty chicken.
FAQ
Chicken breast is cut in half horizontally into two or even three thinner pieces, which are known as chicken cutlets.
I prefer to use olive oil to fry the chicken. However, sunflower or grapeseed oil are good alternatives. Adding a tablespoon of butter to the oil for frying is also delicious.
Italians do eat chicken cutlets in Italy. This recipe is known as “cotolette di pollo” and is enjoyed by many people in Italy, including my cousins.
Serving suggestions
Italian chicken cutlets can be served 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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Italian Chicken Cutlets Recipe
Ingredients
- 1 pound (450 grams) skinless chicken breast (approx two chicken breasts without tenders)
For marinade
- 1 egg
- 1 garlic clove
- 1 tablespoon dry white wine
- salt and pepper to taste
For crumb coating and frying
- 1 cup Italian bread crumbs homemade or store bought
- ¼ cup grated Parmesan cheese
- olive oil for frying see notes
Instructions
- Slice each chicken breast in two horizontally.1 pound (450 grams) skinless chicken breast
- Using a meat mallet, pound between two sheets of plastic until thin.
- Whisk together the ingredients for the marinade – egg, white wine, crushed garlic, salt, and pepper. Refrigerate until needed.1 garlic clove1 egg1 tablespoon dry white winesalt and pepper to taste
- 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.1 cup Italian bread crumbs¼ cup grated Parmesan cheese
- 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.olive oil for frying
- Serve with a good squeeze of fresh lemon juice!
Notes
- Be sure to use thinly sliced chicken breast for this recipe. Check the instructions which show how to cut cutlets from the chicken breast. Alternatively, buy them from the grocery store.
- For less mess and splatters, place the chicken between two sheets of plastic or parchment paper before pounding.
- Pound evenly but gently so the meat doesn’t tear. The result should be cutlets that are the same thickness to ensure even cooking.
- Let the meat time marinate for at least 15 minutes.
- Olive oil is my preferred oil for frying. However, sunflower oil or your favorite vegetable oil can be used.
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.
Marcella I make cutlets all the time and I pretty much wing it with measuring the ingredients. I saw your recipe on your blog and I loved the fact of marinating in the egg and wine. I was sad to see no wine in my cantina (I now live in my parents house). No wine but there was a hidden lemon vodka…..Amazing cutlets!! When life gives you vodka, you roll
Teresa, that’s a fantastic variation! Sounds amazing. I’m so glad that you love it.
A wow of a dish. For snitzel lovers add a pinch or two of nutmeg.
Sounds like a good variation, Carmine! I’m glad you loved my chicken cutlets recipe.