Italian chicken cutlets recipe is a golden, crispy, and tender dish that brings the flavors of Italy straight to your kitchen. Perfect for busy weeknights or weekend family dinners, this recipe delivers a satisfying crunch with every bite. The chicken is marinated for extra juiciness, coated with seasoned breadcrumbs and Parmesan cheese, and pan-fried to perfection. Whether served with fresh lemon, a crisp salad, or over pasta, these cutlets are a versatile favorite. With minimal ingredients and easy steps, you’ll have a flavorful dish that’s both comforting and impressive—ideal for home cooks who love authentic Italian flavors without spending hours in the kitchen.
Why You’ll Love This Italian Chicken Cutlets Recipe
Crunchy exterior, tender interior – A perfect harmony of texture in every bite.
Great for all ages – A dish that wins over both children and adults.
True Italian taste – Parmesan, breadcrumbs, and garlic deliver authentic, time-honored flavors.
Simple ingredients – Most are pantry staples, so no special grocery trip needed.
Quick to make – From prep to plate in under 30 minutes (plus marinating time).
Versatile serving options – Enjoy it as a main course, in a sandwich, or sliced over salad.
Ingredients
For the chicken:
1 pound (450g) boneless, skinless chicken breasts (about 2 large pieces, without tenders)
For the marinade:
1 large egg
1 garlic clove, minced or crushed
1 tablespoon dry white wine
Salt and pepper, to taste
For the coating and frying:
1 cup Italian-style breadcrumbs (homemade or store-bought)
¼ cup grated Parmesan cheese
Olive oil for shallow frying
To serve:
Fresh lemon wedges for squeezing
Step-by-Step: How to Make Italian Chicken Cutlets
Prepare the chicken
Slice each breast in half horizontally to create two thin cutlets.
Lightly pound with a meat mallet until evenly thin, taking care not to tear the meat.
Make the marinade
In a shallow bowl, whisk together the egg, white wine, garlic, salt, and pepper until smooth.
Place the chicken cutlets into the mixture, turning to coat each piece well.
Cover and chill for at least 15 minutes, or up to 3 hours, to enhance flavor.
Prepare the crumb coating
In another shallow dish, mix breadcrumbs with Parmesan cheese.
Coat the chicken
Remove chicken from the marinade one piece at a time, letting excess drip off.
Press each cutlet firmly into the breadcrumb mixture, coating both sides evenly.
Fry to perfection
Warm olive oil in a large frying pan over medium-high heat.
Add cutlets in a single layer, cooking 3–4 minutes per side until golden brown and cooked through.
Place fried cutlets on a paper towel-lined plate to absorb excess oil.
Serve immediately
Enjoy hot with fresh lemon juice squeezed over the top for a burst of brightness.
Helpful Tips
Thickness matters – Uniform thickness ensures even cooking and prevents dryness.
Don’t skip the marinating – While optional, it noticeably boosts both flavor and tenderness—well worth the effort.
Oil temperature – Too cool and your cutlets will be soggy; too hot and the coating will burn before the chicken cooks through.
Fry in batches – Leave space between pieces in the pan for maximum crispiness.
Substitutions and Variations
Gluten-free – Use gluten-free breadcrumbs.
Cheese alternative – Swap Parmesan for Pecorino Romano for a more robust bite.
Herbal lift – Mix in dried oregano or basil with the breadcrumbs for extra aroma.
No wine? – Replace with chicken broth or water with a squeeze of lemon juice.
Baked version – Brush coated cutlets with olive oil and bake at 400°F (200°C) for 18–20 minutes.
Storage Instructions
Refrigerator – Store cooled cutlets in an airtight container for up to 3 days.
Freezer – Freeze individually on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating – For best results, reheat in an oven or air fryer to restore crispiness. Avoid microwaving, which softens the crust.
Nutritional Information (Per Serving)
Calories: 291
Carbohydrates: 21g
Protein: 32g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 119mg
Sodium: 644mg
Fiber: 1g
Sugar: 2g
Calcium: 137mg
Iron: 2mg
Serving Suggestions
Classic Italian dinner – Pair with pasta tossed in marinara sauce.
Light lunch idea – Pair with a fresh arugula salad dressed in balsamic vinaigrette.
Sandwich style – Tuck into ciabatta bread with lettuce, tomato, and mayo.
Party platter – Slice into strips and serve with dipping sauces.
Frequently Asked Questions About Italian Chicken Cutlets
1. Can I make Italian chicken cutlets ahead of time?
Yes, you can bread the cutlets in advance and refrigerate them for up to 4 hours before cooking. This also helps the coating adhere better.
2. What’s the best oil for frying?
Olive oil gives an authentic Italian flavor, but sunflower or vegetable oil works well too.
3. How do I keep the coating from falling off?
Pat chicken dry before marinating, and press breadcrumbs firmly into the meat. Let coated chicken rest for a few minutes before frying.
4. Can I bake instead of fry?
Yes! Bake at 400°F (200°C) for 18–20 minutes, turning once, until golden.
5. Is marinating really necessary?
While optional, marinating noticeably boosts both flavor and tenderness—making it a step worth taking.
Conclusion
Thank you for joining me in making these Italian chicken cutlets—a recipe close to my heart and a staple in many Italian kitchens. I love how something so simple can bring so much joy to the table. Each cutlet is crispy, golden, and bursting with flavor, perfect for sharing with loved ones. I hope you enjoy the ease and taste of this dish as much as I do, and that it becomes a cherished recipe in your home. Wishing you happy cooking, and heartfelt thanks for being part of this food-loving community!
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Italian Chicken Cutlets Recipe
- Total Time: 23 minutes (+ marinating time)
- Yield: 4 servings 1x
Description
Italian chicken cutlets recipe that delivers golden crispiness and juicy, flavorful meat in every bite. Easy to make, perfect for family dinners, and ready in under 30 minutes. Serve with lemon, salad, or pasta for a true Italian touch.
Ingredients
1 pound (450g) boneless, skinless chicken breasts (about 2 large pieces, without tenders)
1 large egg
1 garlic clove, minced or crushed
1 tablespoon dry white wine
Salt and pepper, to taste
1 cup Italian-style breadcrumbs (homemade or store-bought)
¼ cup grated Parmesan cheese
Olive oil, for shallow frying
Fresh lemon wedges, for serving
Instructions
Prepare the chicken
Slice each breast in half horizontally to create two thin cutlets.
Lightly pound with a meat mallet until evenly thin, taking care not to tear the meat.
Make the marinade
In a shallow bowl, whisk together the egg, white wine, garlic, salt, and pepper until smooth.
Place the chicken cutlets into the mixture, turning to coat each piece well.
Cover and chill for at least 15 minutes, or up to 3 hours, to enhance flavor.
Prepare the crumb coating
In another shallow dish, mix breadcrumbs with Parmesan cheese.
Coat the chicken
Remove chicken from the marinade one piece at a time, letting excess drip off.
Press each cutlet firmly into the breadcrumb mixture, coating both sides evenly.
Fry to perfection
Warm olive oil in a large frying pan over medium-high heat.
Add cutlets in a single layer, cooking 3–4 minutes per side until golden brown and cooked through.
Place fried cutlets on a paper towel-lined plate to absorb excess oil.
Serve immediately
Enjoy hot with fresh lemon juice squeezed over the top for a burst of brightness
Notes
For extra flavor, add dried oregano or basil to the breadcrumbs.
Pecorino Romano can be used instead of Parmesan for a sharper taste.
Marinating boosts tenderness and flavor—worth the time if possible.
Fry in batches to keep cutlets crispy.
- Prep Time: 15 minutes (+ marinating time)
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 cutlet
- Calories: 291
- Sugar: 2g
- Carbohydrates: 21g
- Protein: 32g