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!!
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
Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!
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 Information 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.
Jeff
Very easy and comes out great.
Can use them as chicken parmigiana, in sandwiches, on their own with sides , etc.
Marcellina
Jeff, I'm thrilled that you love these chicken cutlets as much as we do. Yes, they're ideal for chicken parmigiana!
Pauline McNee
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.
Wendy
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.
Marcellina
Sounds like my house, Wendy! So glad you and your husband enjoyed the chicken cutlets!
Anastasia Phillips
Easy and delicious.
D
Yummy and easy!
Marcellina
So happy you enjoyed these!
Christine
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 ?
Marcellina
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!
Toni
I love how crispy it is!! So yummy!
Michaela Graham
I love the added Parmesan! Great chicken recipe
Pam Greer
Our favorite way to cook chicken!
Lindsay
These turned out SO good!
Jeri
These were delicious and so easy to make, my family loved them!