If you’re craving a meal that’s savory, simple, and family-approved, look no further than these Easy and Delicious Italian Chicken Cutlets! Each bite delivers juicy, tender chicken coated in a golden, crispy crust infused with Italian herbs.
Fun fact: chicken cutlets are a staple in Italian kitchens — and for good reason! They’re versatile, quick, and pair beautifully with almost any side dish. Whether it’s a busy weeknight or a cozy weekend dinner, this dish comes together in under 30 minutes and tastes like something straight from your favorite Italian restaurant.
If you enjoy this recipe, you’ll also love our Spaghetti Aglio e Olio for a simple yet flavorful Italian pairing!
What Are Italian Chicken Cutlets?
“Cutlets” simply refer to thinly sliced pieces of meat — perfect for quick, even cooking. In Italian cuisine, chicken cutlets are known for their crispy breadcrumb coating and subtle seasoning. They’re pan-fried until golden brown and often topped with a sprinkle of fresh parsley or a drizzle of lemon juice for brightness.
This dish is proof that you don’t need complicated ingredients to create a delicious, comforting meal that everyone will love.
Why You’ll Love These Italian Chicken Cutlets
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🕒 Quick & Easy: Ready in just 30 minutes—perfect for busy nights.
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🍗 Crispy Yet Juicy: The breading stays golden and crisp while the chicken stays tender inside.
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💰 Budget-Friendly: Restaurant-quality flavor without the price tag.
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👨👩👧 Family Favorite: Kids and adults alike can’t resist these golden cutlets.
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🌿 Versatile: Serve them with pasta, salad, or your favorite sides for a complete meal.
Ingredients You’ll Need
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4 boneless, skinless chicken breasts
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1 cup all-purpose flour
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2 large eggs
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1 cup Italian-style breadcrumbs
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Salt and pepper, to taste
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1 teaspoon garlic powder
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½ teaspoon dried oregano
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Olive oil, for frying
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Fresh parsley, chopped (for garnish)
How to Make Easy Italian Chicken Cutlets
🥣 Step-by-Step Instructions
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Prep the Chicken:
Place chicken breasts between plastic wrap and pound to ½-inch thickness. This ensures even cooking. -
Season the Flour:
In one shallow dish, combine flour, salt, pepper, and garlic powder. -
Make the Egg Wash:
Beat the eggs in a second dish until smooth. -
Prepare the Breadcrumbs:
Mix breadcrumbs and dried oregano in a third dish. -
Coat the Chicken:
Dredge each piece of chicken in the flour, dip it in the egg wash, and coat with breadcrumbs. Press lightly to help the coating stick. -
Heat the Oil:
Pour enough olive oil into a large skillet to coat the bottom and heat over medium-high heat. -
Fry the Cutlets:
Add chicken and cook 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). -
Drain & Garnish:
Transfer cutlets to a paper towel–lined plate to remove excess oil. Garnish with chopped parsley before serving.
What to Serve With Italian Chicken Cutlets
These crispy cutlets pair wonderfully with:
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🥗 Caesar salad or simple green salad
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🍝 Spaghetti Aglio e Olio or Marinara pasta
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🥔 Garlic mashed potatoes or roasted vegetables
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🍋 A squeeze of lemon for brightness
For a true Italian-inspired dinner, serve with a slice of crusty bread and a glass of sparkling water or red wine.
Tips for Perfect Chicken Cutlets
✅ Get the oil hot enough — A breadcrumb dropped into the oil should sizzle immediately.
✅ Don’t overcrowd the pan — Fry in batches for even crisping.
✅ Press the breadcrumbs firmly to help them adhere.
✅ Add flavor — Try a touch of Parmesan cheese in the breadcrumb mix for extra richness.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Bake at 350°F (175°C) for about 10 minutes to re-crisp the coating.
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Freeze: Wrap cutlets in plastic and foil. Freeze up to 3 months. Thaw overnight before reheating.
Final Thoughts
These Easy and Delicious Italian Chicken Cutlets are the kind of meal that turns ordinary dinners into something special. Crispy, juicy, and full of flavor, they’re a go-to favorite you’ll make again and again.
Italian Chicken Cutlets
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pound to even thickness
- 1 cup all-purpose flour For coating
- 2 large eggs Beaten for egg wash
- 1 cup breadcrumbs Preferably Italian-style
- to taste none salt and pepper For seasoning
- 1 tsp garlic powder Adds flavor to coating
- ½ tsp dried oregano For breadcrumb mixture
- as needed none olive oil For frying
- as needed none fresh parsley, chopped For garnishing
Instructions
Preparation
- Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness (about 1/2 inch).
- In one shallow dish, mix flour with salt, pepper, and garlic powder.
- In a second shallow dish, beat the eggs until well combined.
- In a third shallow dish, combine the breadcrumbs with dried oregano.
Coating
- Dip each chicken breast into the flour mixture, then the egg wash, and finally coat it with breadcrumbs, pressing lightly for an even coating.
Cooking
- In a large skillet, heat a generous amount of olive oil over medium-high heat.
- Carefully add the chicken cutlets to the hot oil. Cook for about 4-5 minutes on each side until they are golden brown and cooked through, ensuring the internal temperature reaches 165°F.
- Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil.
Serving
- Top with fresh parsley before serving for a pop of color and freshness.
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