Try these Italian Chicken Cutlets for a simple and satisfying meal. Thin chicken breasts are coated in a crispy breadcrumb mixture with Parmigiano Reggiano and parsley, then fried to golden perfection. Serve them as a main dish or with your favorite sides, and enjoy the delicious, crunchy flavor of this classic Italian favorite.
Italian cooks have a deep love for pasta, but what might surprise you is their equal affection for chicken cutlets! These crispy delights are a staple in Italian lunches and family dinners, distinct from the Italian-American classic, "chicken parmigiana."
A great dish to serve these cutlets with would be this mixed vegetable risotto (it has 9 vegetables in total!). My mom serves this the risotto as a primo (first course) then the cutlets as a secondo (second/main course) along with a vegetable side like carciofi alla romana.
Italian chicken cutlets, known as "cotoletta," are made using eggs, flour, parsley, Parmigiano Reggiano, good frying oil, and seasoned with salt and pepper. They bear a very similar resemblance to Bavarian chicken schnitzel!
This dish is all about simplicity, with no tomato sauce or mozzarella involved. Instead, you'll enjoy a light, crunchy, and flavorful breaded chicken breast thats surprisingly easy to make! If you're looking for another classic Italian chicken recipe, definitely give these Italian baked chicken thighs a try!
Dredge thinly sliced chicken breast in seasoned flour, then cover with a thin coating of egg. The chicken then gets coated in a mixture of breadcrumbs and parmesan cheese and then fried in a light layer of oil in a skillet until deliciously crispy and golden brown while the chicken stays tender on the inside.
Traditional chicken cutlets can be served alongside pasta or as a straightforward main course, complemented by roasted potatoes, seasoned vegetables, or a refreshing salad. Plus, if you somehow end up with leftover chicken cutlets, they make a fantastic panino for a delicious next-day lunch.
These Italian chicken cutlets are a delightful, straightforward way to enjoy chicken breast in many different ways. Don’t forget to try this Italian Mushroom Chicken and Chicken Soup for even more Italian chicken flavor!
Why You’ll Love This Recipe
- This recipe is a breeze to make, with simple ingredients and straightforward steps, making it perfect for a busy weeknight dinner.
- You'll love the irresistible crunch of the perfectly breaded chicken cutlets, which are fried to golden-brown perfection.
- Enjoy them as a stand-alone main course, or pair them with your favorite sides, such as roasted potatoes, seasoned veggies, or a fresh salad.
- Get a taste of authentic Italian cuisine with these chicken cutlets, which are a beloved staple in Italian households, offering a delightful departure from the usual pasta dishes.
Ingredients You’ll Need
- Boneless Skinless Chicken Breast - Serves as the main protein, providing a lean and tender base for the breaded cutlets.
- All-Purpose Flour - Acts as the first layer in the breading process, helping to create a crisp and adherent coating on the chicken.
- Eggs - When beaten, serve as the second layer of breading, acting as a binding agent to make sure the breadcrumb mixture sticks to the chicken.
- Milk - Adds moisture and richness to the breading, enhancing the texture and flavor of the cutlets.
- Breadcrumbs - Provide the signature crispy texture to the chicken cutlets, forming a golden-brown crust when fried.
- Parmigiano Reggiano -Contributes a savory, nutty flavor to the breading, elevating the overall taste of the dish.
- Parsley - Adds a fresh and herbaceous element to the breading, infusing the cutlets with a burst of vibrant flavor.
- Frying Oil - Used to fry the chicken cutlets, creating that irresistible crispy exterior while keeping the chicken moist and juicy.
- Salt and Pepper - Enhance the flavor of the chicken and the breading, ensuring a well-balanced and delicious dish.
How To Make Authentic Italian Chicken Cutlets
Prepare chicken breasts: Cut chicken breasts in half horizontally and between saran wrap or in a ziploc bag. Use a meat tenderizer or a rolling pin to pound to approximately ¼" thickness using the smooth side.
Prepare the dredging station: In a shallow dish or bowl, beat eggs, milk, salt, and pepper together. In a separate dish, combine bread crumbs, Parmigiano Reggiano, and parsley. Add flour to a separate dish.
Heat up the frying oil: Add the oil to a shallow pan and heat it up over medium heat. How much oil you use will depend on how big your pan is. Aim for the oil to be about ½-1" deep.
Coat the chicken breast: Dredge the cutlets in flour on each side. Shake off any excess. Transfer chicken to the eggs, turning to coat. Move the chicken to the breadcrumb mixture and coat on both sides.
Fry the chicken: Add the coated chicken breasts to the pan with hot oil. Fry on each side for 3-4 minutes. You may need to cook in batches. Once each piece is finished, place it on a paper towel-lined plate to absorb any excess oil.
Garnish and serve: Serve warm with your favorite side dishes. Top with finishing salt and a squeeze of fresh lemon juice. Enjoy!
Recipe Tips
- To ensure even cooking, slice the boneless, skinless chicken breasts in half horizontally. This will result in thinner cutlets that cook more quickly and evenly.
- Use a meat tenderizer or a bottle of wine to flatten the chicken cutlets to about ¼-inch thickness. This uniform thickness will help them cook uniformly and achieve that desirable crunch.
- When coating the cutlets, make sure to shake off any excess flour before dipping them into the egg mixture. This prevents clumps of flour from forming in the breading.
- Beat the eggs and milk together thoroughly. This ensures that the egg mixture evenly coats the chicken, promoting good adherence to the breadcrumbs.
- When frying the chicken cutlets, the amount of oil you use will depend on the size of your pan. Aim for the oil to be about ½ to 1 inch deep, ensuring the cutlets are partially submerged for even frying.
- Use a neutral-tasting oil with a high smoke point for frying, such as canola oil, sunflower oil, vegetable oil, or peanut oil. This prevents the oil from imparting unwanted flavors to the cutlets.
- Fry the cutlets in batches to avoid overcrowding the pan, which can lead to uneven cooking. Give each cutlet enough space to cook and achieve that perfect crispy exterior.
- While frying, maintain a medium heat level to avoid burning the breadcrumbs. Typically, 3-4 minutes per side is sufficient for achieving a golden-brown finish.
Variations
- Add extra flavor to your breading by mixing in dried herbs like oregano, thyme, or basil with the breadcrumbs for a Mediterranean twist.
- For those who enjoy a bit of heat, mix some red pepper flakes into the breadcrumb mixture to give your chicken cutlets a spicy kick.
- If you're gluten-sensitive, use gluten-free breadcrumbs and a gluten-free flour blend to create a delicious gluten-free version of this recipe.
- Swap traditional breadcrumbs for panko breadcrumbs for an even crispier and lighter coating on your chicken cutlets.
- Enhance the citrus flavor by adding some grated lemon zest to the breadcrumb mixture.
- Marinate the chicken breasts in a mixture of minced garlic, olive oil, and your favorite herbs for a few hours before breading and frying to infuse the meat with extra flavor.
- Top your fried cutlets with a spoonful of fresh tomato bruschetta for an Italian-inspired twist, adding a burst of freshness and acidity to each bite.
Storing & Freezing
Storing: To store leftover chicken cutlets, place them in an airtight container or wrap them tightly in aluminum foil and refrigerate for up to 3 days. To maintain their crispiness, consider placing a piece of parchment paper between the cutlets to prevent them from sticking together. Reheat in an oven or toaster oven for a few minutes to restore their crunchiness.
Freezing: Individually wrap the cooked and cooled chicken cutlets in plastic wrap or aluminum foil. Then, place them in a freezer-safe zip-top bag or airtight container, ensuring they are well-sealed to prevent freezer burn. Frozen chicken cutlets can be stored for up to 3 months. To reheat, allow them to thaw in the refrigerator overnight and then reheat in the oven or toaster oven to regain their crispy texture.
FAQ
While chicken breasts are the traditional choice, you can use chicken thighs if you prefer. Keep in mind that thighs may have a slightly different texture and will require adjusted cooking times.
If you don't have Parmigiano Reggiano, you can substitute it with other hard cheeses like Pecorino Romano or Asiago for a similar savory flavor in the breading.
Yes, you can bake the chicken cutlets in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping them halfway through until they are golden and crispy.
While it's best to bread and fry the cutlets just before serving for the crispiest results, you can prepare the breadcrumb mixture in advance and store it in an airtight container for up to a week to save time on the day of cooking.
Serving Suggestions
Serve your Italian chicken cutlets with the following meals!
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Recipe
Italian Chicken Cutlets
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all purpose flour
- 2 eggs
- ¼ cup milk
- 1 cup plain breadcrumbs
- ¼ cup grated parmigiano reggiano
- 2 teaspoon parsley finely chopped
- 2 cups oil for frying peanut, canola or sunflower oil (see notes)
- Salt and pepper to taste
Instructions
- Cut chicken breasts in half horizontally and between saran wrap or in a ziploc bag, pound to approximately ¼" thickness with the smooth side of a meat tenderizer.
- In a shallow dish or bowl, beat eggs, milk, salt and pepper together. In a separate dish combine bread crumbs, parmigiano reggiano and parsley. Add flour to a separate dish.
- Add the oil to a shallow pan and heat it up over medium heat. How much oil you use will depend on how big your pan is. Aim for the oil to be about ½-1" deep.
- Dredge the cutlets in flour on each side. Shake off any excess. Transfer chicken to the eggs, turning to coat. Move chicken to the bread crumb mixture and coat.
- Add chicken to the pan, working in batches, and fry each cutlet 3-4 minutes per side. Transfer to a plate lined with paper towel to absorb excess oil.
- If desired, top with finishing salt and fresh lemon juice. Serve and enjoy!
Recipe Video
Recipe Notes
- To ensure even cooking, slice the boneless, skinless chicken breasts in half horizontally. This will result in thinner cutlets that cook more quickly and evenly.
- Use a meat tenderizer or a bottle of wine to flatten the chicken cutlets to about ¼-inch thickness. This uniform thickness will help them cook uniformly and achieve that desirable crunch.
- When frying the chicken cutlets, the amount of oil you use will depend on the size of your pan. Aim for the oil to be about ½ to 1 inch deep, ensuring the cutlets are partially submerged for even frying.
- Use a neutral-tasting oil with a high smoke point for frying, such as canola oil, sunflower oil, vegetable oil, or peanut oil. This prevents the oil from imparting unwanted flavors to the cutlets.
- Fry the cutlets in batches to avoid overcrowding the pan, which can lead to uneven cooking. Give each cutlet enough space to cook and achieve that perfect crispy exterior.
- While frying, maintain a medium heat level to avoid burning the breadcrumbs. Typically, 3-4 minutes per side is sufficient for achieving a golden-brown finish.
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