These Italian chicken cutlets are tender and juicy with an addictively crunchy and cheesy breading. They’re ready and on the table in less than 30 minutes and are made with just a few common ingredients! Seriously, chicken cutlets don't get better than this recipe.
- The Best Italian Chicken Cutlets
- HOW TO MAKE CHICKEN CUTLETS
- HOW TO STORE LEFTOVER CHICKEN CUTLETS
- FAQ’S ABOUT THIS CHICKEN CUTLETS RECIPE
- WRAPPING IT ALL UP
The Best Italian Chicken Cutlets
These breaded chicken cutlets are the kind of dinner recipe that can make everyone at the table happy.
I mean, who doesn't love a chicken recipe that's crispy on the outside, and juicy on the inside?
And not only are they cracklingly crisp, but they’re made even more delicious with a coating of parmesan cheese that’s fried right into the crunchy breading.
Best of all though, this chicken cutlet recipe has less than 10 ingredients and is ready in 45 minutes.
And as a bonus is you can make them on the stovetop or in the air fryer.
So, you only need 8 ingredients for this chicken cutlet recipe, and practically all of them are common kitchen staples that you probably already have.
Plus, anything that you don’t have on hand is definitely in stock at your nearest grocery.
Here’s what you need for the breaded chicken:
- 1 ¾ ounces Parmesan cheese, finely grated (1 cup)
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- 2 boneless, skinless chicken breast (sliced thinly)
- ¼ cup olive oil, plus more as needed
And that’s everything!
Now, if you're planning on making these chicken cutlets for a big family dinner, just double or triple the amount of ingredients.
HOW TO MAKE CHICKEN CUTLETS
Now, the process for making these chicken cutlets couldn’t be easier.
All you have to do is mix the breading, coat the chicken, and shallow fry or air fry them to perfection.
Before anything else though, don’t forget to slice your chicken breast into two or three cutlets. You can also gently flatten them with a meat mallet or the bottom of a heavy pan to make them nice and even.
Anyway, with all that said, let’s dive into the recipe!
STEP 1: HOW TO BREAD CHICKEN
First, prepare three shallow bowls. These will hold the three mixes we need for our breading.
In the first bowl, combine the all-purpose flour, salt, and pepper. Break the eggs into the second bowl and stir them until well-combined. Then, in the third bowl mix the grated parmesan cheese and panko breadcrumbs.
Now, cover the chicken breasts with the seasoned flour first, then coat them with the beaten egg mixture.
Lastly, gently press both sides of the coated chicken in the parmesan cheese and panko breading to evenly distribute the breading and ensure it sticks.
STEP 2: FRYING & SERVING THE CHICKEN
Now, once you’ve finished breading all the cutlets, it’s time to start frying.
Bring out a non-stick skillet and add the ¼ cup olive oil. Heat it to medium-high and let the oil come to 350°F (175°C).
If you don’t have an oil thermometer, you can check if your oil is ready by sticking a wooden chopstick or the handle of a wooden spoon into the oil. If bubbles steadily form around it, it’s ready (if they’re bubbling too rapidly though, that means your oil is too hot).
Next, cook the breaded chicken cutlets on both sides until they’re golden brown all over. It should take you about 3-5 minutes per side.
Let the finished chicken cutlets drain on a drying rack or a plate lined with paper towels.
Serve, and enjoy!
AIR FRYER CHICKEN CUTLETS
As mentioned, you can also bake the breaded chicken cutlets in the air fryer.
So, after you’ve breaded the chicken, evenly spray both sides with olive oil or another neutral cooking spray.
Preheat the air fryer to 400°F (200°C), and air fry the breaded cutlets for 8-12 minutes depending on their thickness. By the way, you’ll want to do this in batches if you don’t have enough space in your air fryer.
Anyway, after 5 minutes, flip the chicken over and spray any dry spots with more olive oil. Then, let the chicken continue baking until cooked throughout.
You’ll know they're ready if you poke them at the thickest part and the juices run clear. Try not to overcook them so they don’t dry out.
Finally, plate and serve them with a side of chipotle mayo!
HOW TO STORE LEFTOVER CHICKEN CUTLETS
Ok, so this recipe makes 2 chicken cutlets - or four, if your chicken breast is extra thick and you slice it in half. And you can easily double or triple the recipe for a bigger group.
To store any leftover breaded chicken, place them in an airtight container and refrigerate for up to 2 days. The best way to get them crispy again after reheating is baking them in the oven or air fryer preheated to 375°F (190°C) for 4 minutes.
FAQ’S ABOUT THIS CHICKEN CUTLETS RECIPE
Should you flour chicken cutlets?
Flouring your chicken cutlets is a pretty important step because it helps the egg wash cling to the meat. Without it, the slippery egg would just slide off the chicken, taking the breading along with it.
What is the difference between a chicken breast and a chicken cutlet?
Although chicken cutlets are made from chicken breast, the main difference is that a cutlet is a thin slice of the breast - about one-half or one-third of the whole chicken breast.
What is the difference between a chicken cutlet and breaded chicken?
A chicken cutlet is a thin slice of chicken breast. It’s usually prepared breaded and fried, so “breaded chicken cutlet” and “chicken cutlet” are often used interchangeably.
Breaded chicken can refer to any chicken that’s been coated in breading then fried or baked for a crispy exterior. The term “breaded chicken” can apply to chicken cutlets, chicken tenders, or even fried chicken, but it’s commonly used to refer to breaded chicken cutlets.
WRAPPING IT ALL UP
Well, that’s how to make breaded chicken cutlets that come out perfectly crispy and delicious every single time!
This is seriously one of the most addictive chicken cutlet recipes I’ve ever made, and it’s insanely easy to make.
Seriously, these cheesy Italian chicken cutlets are always a hit at the dinner table, even with the picky eaters.
Anyway, I hope you like this chicken cutlet recipe as much as my family and I do.
Be sure to leave a comment below if you try it and let me know what you think!
Also, don’t forget to check out our Youtube channel for some quick and easy recipes!Print
Breaded Italian Chicken Cutlets | Pan Fried or Air Fried
These chicken cutlets are tender and juicy with an addictively crunchy and cheesy breading. They’re ready and on the table in less than 30 minutes and are made with just a few common ingredients! Italian chicken cutlets don't get better than this recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
2 boneless, skinless chicken breast (sliced thinly)
1 cup Parmesan cheese, finely grated
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
1 ½ cups panko breadcrumbs
¼ cup olive oil, plus more as needed
- Combine the flour, salt and pepper in a bowl.
- Whisk the eggs in another bowl.
- Mix the parmesan cheese and panko in another bowl.
- Cover the chicken breasts with the flour, then transfer to the egg to cover it and transfer to the panko and parmesan bowl, press so it’s fully covered in the breading. Repeat with all cutlets.
- Heat oil in a non-stick skillet over medium-high and cook until it’s golden brown on every side.
- Serve with Chipotle Mayo.
- Serving Size: 4 servings
- Calories: 556
- Fat: 24
- Carbohydrates: 56
- Protein: 30
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