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!!
Table of Contents
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 presliced chicken cutlets if you prefer.
- Italian bread crumbs – homemade are my favorite and are 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 readily 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 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.
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 chicken 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 check that it’s cooked through.
Equipment
To make Italian chicken cutlets a meat mallet is handy. 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 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 presliced chicken cutlets.
- 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 cutlets.
FAQ
Chicken breast 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 chicken cutlets. 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)
- 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
- olive 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
- Be sure to use thin chicken cutlets for this recipe. Check the instructions which show how to cut cutlets from the chicken breast. Alternatively, buy chicken cutlets from the grocery store.
- For less mess and splatters, place the chicken cutlets 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.
Very easy and comes out great.
Can use them as chicken parmigiana, in sandwiches, on their own with sides , etc.
Jeff, I’m thrilled that you love these chicken cutlets as much as we do. Yes, they’re ideal for chicken parmigiana!
These just look so delicious Marcellina, and reminds me to use egg and breadcrumbs more often. so delicious. I hadn’t thought of using white wine in the egg mix before, a great idea. I just know I’ll be cooking this soon. Thanks for sharing.
Delicious! Leftovers didn’t even make it to the refrigerator-my husband stopped doing the dishes to eat the last one. Good thing I made a double recipe. All eight portions disappeared like magic! Thank you for this great recipe, Marcellina. I look forward to trying some more of your recipes.
Sounds like my house, Wendy! So glad you and your husband enjoyed the chicken cutlets!
Easy and delicious.
Yummy and easy!
So happy you enjoyed these!
Every time I make scallopini the first two turn out great and then starting with the 3rd and so on, they end up with burnt breading . I feel that I should empty the oil and put fresh in. But this is ridiculous I’m wasting my olive oil. Help me what should I do ?
Christine, this sometimes is a problem for me as well. I find that the pan seems to heat up as the cook progresses so maybe try turning the heat down. If the breadcrumbs are gathering at the bottom of the pan and burning then the only thing to do is tip out the oil, wipe out the pan and put fresh oil in. If you have a lot of oil, reserve it and then after it has cooled down strain it through a paper towel lined sieve. This oil is generally fine to use for frying. Hope that helps!
I love how crispy it is!! So yummy!
I love the added Parmesan! Great chicken recipe
Our favorite way to cook chicken!
These turned out SO good!
These were delicious and so easy to make, my family loved them!
This recipe is a favorite weeknight family of mine. Especially because my husband loves chicken cutlets!
Loved how easily this recipe came together and the family devoured it. Thank you!
This looks so delish!
This is a family favourite!
This was a great recipe and my family really enjoyed this, thank you for sharing this!
My family loves these chicken cutlets too!
YUM!! I am always looking for new chicken recipes! thanks
To be honest, I hoped this to be your next step after the bread crumbs you posted ! Absolutely gorgeous !
I usually find chicken breasts to be rather dry, but when sliced thin and breaded are quite delicious. Too bad the Australian border is still closed so we can’t return home yet!
Fran, it is easy to overcook chicken breast making it dry but I agree, thin and breaded is brilliant! Hopefully you will be able to return before too long xx
Oh my, chicken cutlets are staples in our house. I love them. And I totally agree cutting them lengthwise and pounding them out is key to a memorable cutlet. Gets that perfect balance between meat and breading. And I’m definitely with you on the olive oil, too!
A crowd pleaser! They look golden crisp and very delicious.