Breaded Italian Chicken Cutlets | Pan Fried or Air Fried

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.

So, you've probably had chicken cutlets before, but you've never had Italian chicken cutlets like these.

Seriously, these are the best chicken cutlets you'll ever try, and they 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 these Italian chicken cutlets cracklingly crisp, but they’re made even more delicious with a coating of parmesan cheese that’s fried right into the crunchy breading. Gah, they're just so good!

Pair them with some garlic bread, air fryer baked potatoes, or this crazy good Little Caesars cheese bread and you’ve got yourself a winner-winner-chicken-dinner the entire family will love! You can even cut it up and add it to this Outback mac and cheese for the ultimate comfort meal.

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.

By the way, if you want a complete Italian meal, you have to make this ricotta pie for dessert!

INGREDIENTS

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!

If you're planning on making this pan fried chicken for a big family dinner, just double or triple the number of ingredients.

Now, if you want, you can add Italian seasonings to the breadcrumb mixture. I don't think it needs it, but if you want to elevate the breadcrumb mixture, a little Italian seasoning is a way to do it.

By the way, you can also use a lot of these same ingredients to make this fried mahi mahi, air fryer catfish, and popcorn shrimp.

And you can use the same pan and oil to cook up some fried jalapenos, fried polenta, or fried pickles to serve alongside your breaded chicken!

HOW TO MAKE CHICKEN CUTLETS

Now, the process of making this pan fried chicken couldn’t be easier.

All you have to do is mix the breading, coat the crispy chicken cutlets, 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: BREADING THE ITALIAN CHICKEN CUTLETS

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 bread crumbs to evenly distribute the breading and ensure it sticks to make thin chicken cutlets.

STEP 2: COOKING THE CHICKEN CUTLETS

Now, once you’ve finished breading all the cutlets, it’s time to start frying.

So take out a large frying pan and add the ¼ cup of extra virgin olive oil to it. 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 to fry chicken cutlets.

Step 3: Serving

Once you cook each one of these Italian chicken cutlets, transfer them to a paper towel-lined plate or wire rack to drain any excess oil.

Finally, serve the crispy fried chicken cutlets warm, and enjoy!

AIR FRYER CHICKEN CUTLETS

As mentioned, you can also air fry chicken cutlets if you don't want to fry them in oil.

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 Italian chicken 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 golden brown and 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 the crispy chicken cutlets and serve them with a side of ranch, Alabama white sauce, or Halal white sauce, along with some air fryer garlic bread, and enjoy!

HOW TO STORE LEFTOVER CHICKEN CUTLETS

Ok, so this recipe for Italian chicken makes 2 fried 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 cutlets, place them in an airtight container and refrigerate for up to 3-4 days.

The best way to get these crispy chicken cutlets 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 crispy Italian chicken cutlets are always a hit at the dinner table, even with picky eaters.

Anyway, I hope you like this Italian chicken 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 Instagram, TikTok, Youtube channel for some quick and easy recipes!

Oh, and by the way, if you're looking for more chicken recipes like this one, you have to give this panko breaded chicken and Olive Garden chicken alfredo a try next!

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