These Easy Italian Chicken Cutlets are a delicious easy dinner recipe! We love these for a weeknight meal.
These chicken cutlets are very versatile and can be served with a variety of dishes for a delicious dinner.
I love an easy, delicious, and fast recipe - and these chicken cutlets are it!
Each bite is packed with flavor thanks to the Italian flavored breadcrumbs on thin, fried chicken cutlets.
I love serving this dish with a simple side salad or with roasted vegetables. It would also be delicious with a white or red pasta sauce!
Here are the ingredients you will need for this recipe:
- Chicken breasts - boneless and skinless
- Italian breadcrumbs
- Parmesan cheese - grated
- Black Pepper
- Onion Powder
- Canola Oil
Let's make these Italian chicken cutlets together!
Step 1 - Slice Chicken
Slice chicken breasts in half. Pound the chicken slices thinly with a meat mallet.
Step 2 - Prepare Chicken
Combine the Italian breadcrumbs and parmesan cheese in a bowl. Set aside. Combine eggs, salt, pepper, and onion powder in a bowl. Whisk well and coat chicken with egg mixture, then dredge in breadcrumb mixture.
Step 3 - Fry
Heat canola oil in a large pan over medium heat. When oil is shimmering, add chicken and cook for three minutes per side, until chicken is golden brown and reaches an internal temperature of 165 degrees F.
Step 4 - Serve
Let chicken rest on a plate lined with paper towels. Top with coarse salt and serve.
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Frying Pan - I recommend a good quality, large frying pan for this recipe,
Mixing Bowls - A good set of mixing bowls are needed in any kitchen!
Tongs - It's easiest to mix the cutlets using tongs - it's one of my best tricks to avoid your hands getting full of breadcrumbs!
Here are some common recipe substitutions and variations for this easy recipe.
Spices - You can add any spices you'd like to this recipe. Just add them in with the breadcrumbs and parmesan cheese. Dried rosemary, thyme, or sage would all be great additions of flavor.
Breading Substitution - You can swap the breadcrumbs with panko or gluten free breadcrumbs in this recipe.
Oil Substitution - You can use any other high smoke point oil, such as vegetable oil or grapeseed oil, or sunflower oil.
Frequently Asked Questions
A chicken cutlet is a portion, often half, of the chicken breast. It is sliced thinner and often pounded thin.
Breading will stick to chicken cutlets by dipping the chicken in beaten eggs before dredging in a breadcrumb mixture. The egg helps the breadcrumbs adhere to the chicken.
Chicken cutlets are traditionally fried.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Dinner Recipes to Try
Check out some of our easy dinner recipes:
Easy Italian Chicken Cutlets
- 2 lb Chicken breasts
- 1 cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon salt plus more for serving
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ¼ cup canola oil
- Slice chicken breasts in half. Pound each chicken breast thinly with a meat mallet.
- Combine Italian breadcrumbs and grated parmesan cheese in a medium bowl and set aside.
- Combine eggs, salt, black pepper, and onion powder in a bowl. Whisk well, and coat both sides of chicken in egg mixture.
- Dredge both sides of the chicken in bread crumb mixture.
- Heat a large pan over medium heat. Add oil until shimmering. Add chicken slices to the oil, working in batches if necessary, to not overcrowd the pan.
- Cook 3 minutes per side until golden brown, or until chicken reaches an internal temperature of 165 degrees.
- Let chicken rest on a plate lined with paper towels. Top with a sprinkle of salt and serve.