Italian Chicken Cutlets (Extra Crispy Chicken Cutlets)

These Italian chicken cutlets are crispy, golden, and absolutely irresistible. Each cutlet is coated in a crunchy layer of Parmesan and panko breadcrumbs, then pan-fried until it’s perfectly crisp on the outside and juicy on the inside. It’s a quick, easy weeknight dinner that tastes straight out of an Italian kitchen. Pair them with pasta, garlic bread, or a simple salad, and you’ve got a family favorite that never misses.

Why I Love These Italian Chicken Cutlets

I’ve made plenty of chicken cutlet recipes over the years, but I wanted to create one that was extra crispy — the kind that crackles when you cut into it. One night, I was making breaded chicken for dinner and decided to experiment with the breading to see how crunchy I could get it. After testing a few versions, I found the secret: a mix of panko breadcrumbs and Parmesan cheese that fries up golden and crisp while locking in the chicken’s juiciness. It’s been my go-to cutlet recipe ever since.

These crispy Italian chicken cutlets are everything you want in a comfort meal — crunchy, flavorful, and perfectly tender inside. The Parmesan cheese doesn’t just add flavor; it melts into the breading as it cooks, creating a layer of savory crispness that’s completely addictive. Honestly, these cutlets are so good that they rarely make it to the table before someone steals a piece straight from the pan.

The best part is how versatile they are. You can serve them as-is with cheese bread, garlic bread, or air fryer baked potatoes, slice them over pasta or salad, or even use them for chicken Parmesan. I’ve even added them to my Outback mac and cheese for the ultimate comfort meal, or paired them with oven baked meatballs and lazy lasagna for an Italian-style feast.

Crispy, cheesy, and unbelievably satisfying — these Italian chicken cutlets are proof that simple ingredients can deliver restaurant-quality results every single time.

Ingredients You'll Need

This Italian chicken cutlets recipe is made with everyday kitchen staples that you probably already have.

Check out what you need for the Italian-style breaded chicken cutlets:

• 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 Italian breadcrumbs
• 2 boneless skinless chicken breasts (sliced thinly)
• ¼ cup extra virgin olive oil or vegetable oil, plus more as needed

If you have any leftover panko from these fried chicken cutlets, you have to make these panko chicken tenders or panko breaded chicken next!

How To Make Italian Chicken Cutlets

Step 1: Prep the breading

 Mix the flour, salt, and pepper in a bowl. Whisk the eggs in another bowl, then mix the Parmesan cheese and panko Italian breadcrumbs in a third bowl.

Step 2: Bread the chicken

Cover the chicken breasts with the flour, then dip them in the egg mixture to cover them, and lastly, transfer them to the breadcrumb mixture and coat them on both sides. Repeat with all cutlets. 

Step 3: Fry chicken cutlets

 Heat oil in a non-stick skillet over medium-high heat. Add the breaded chicken cutlets to the hot oil and cook for a few minutes until they're golden brown on both sides.

Step 4: Serve

Serve these crispy Italian chicken cutlets warm with the sides and a dipping sauce of your choice, and enjoy!

Expert Tips for The Best Italian Chicken Cutlets

• Always pat the chicken dry before breading.
  Moisture is the enemy of crispy coating. Use paper towels to thoroughly pat the chicken breasts dry before dredging. This ensures that the flour, egg, and breadcrumb layers adhere properly and form that crunchy, golden crust.
• Slice the chicken horizontally for even cooking. To get those thin, classic Italian-style cutlets, butterfly or slice the chicken breasts in half horizontally. Thinner pieces cook faster and more evenly, which helps them stay juicy inside while getting perfectly crisp on the outside.
• Pound the chicken for consistent thickness. If your chicken pieces aren’t uniform, gently pound them with a meat mallet or rolling pin until they’re an even thickness — about ¼ inch thick is ideal. This ensures the cutlets cook at the same rate, preventing overcooked edges or undercooked centers.
• Layer flavor right into the breadcrumbs. Mix extra Italian seasoning, garlic powder, or even a pinch of crushed red pepper into your breadcrumb mixture for a burst of flavor in every bite. For a lighter crunch, use panko breadcrumbs; for a denser, nostalgic texture, go for classic Italian-style breadcrumbs. Both work beautifully depending on your preference.
• Press the coating firmly so it sticks. After dredging the chicken in flour, egg, and breadcrumbs, press the coating firmly onto both sides of each cutlet before frying. This step helps the breading adhere better and prevents it from falling off during cooking.
• Use the right oil and temperature. The best oil for frying cutlets is one with a high smoke point — like olive oil, vegetable oil, or peanut oil. Heat your oil to around 350°F (175°C) before adding the chicken. If the oil isn’t hot enough, the cutlets will absorb oil and become soggy; too hot, and they’ll burn before the inside cooks through.
• Don’t overcrowd the pan. Fry in small batches, giving each cutlet space to crisp evenly. Overcrowding drops the oil temperature, resulting in greasy, unevenly browned chicken. Keep the cooked cutlets on a wire rack (not paper towels) to maintain their crunch. 
• Try the air fryer version for less oil. For a lighter alternative, you can make Italian chicken cutlets in the air fryer. Spray both sides of the breaded chicken lightly with oil, place in a single layer, and cook at 390°F (200°C) for 8–10 minutes, flipping halfway through. They come out perfectly golden and crispy with a fraction of the oil.
• Finish with a sprinkle of Parmesan and lemon. Right after frying, dust the hot cutlets with grated Parmesan cheese and a squeeze of fresh lemon juice. The cheese melts slightly into the crust, and the lemon cuts through the richness for that authentic Italian flavor.
• Make them ahead for meal prep. You can bread the chicken up to a day in advance. Arrange the uncooked cutlets on a baking sheet, cover loosely with plastic wrap, and refrigerate. When ready to cook, bring to room temperature first to ensure even frying.

How To Store Chicken Cutlets

• In the fridge: Store any leftover cooked chicken cutlets in an airtight container and refrigerate for up to 3 or 4 days.
• In the freezer: Freeze the chicken (after it has cooled completely) in a freezer-safe bag or an airtight container for up to 3 months.
• Reheating: The best way to get these crispy chicken cutlets crispy again after reheating is to bake them in the oven or air fryer, preheated to 375°F (190°C), for about 5-10 minutes, or until warm. Thaw the frozen chicken in the fridge before reheating, or add more reheating time and let it cool until warm. 

Italian Chicken Cutlets FAQS

Should you flour chicken cutlets?

Yes, and it’s one of the most important steps! Dredging in flour creates a dry surface that helps the egg wash stick to the chicken. Without it, the egg would slide right off, taking the breadcrumbs with it — leaving you with patchy, uneven breading.

How do you keep chicken cutlets from losing their breading?

Start with dry chicken and make sure to coat each piece thoroughly in flour, egg, and breadcrumbs. After breading, let the cutlets rest for 10–15 minutes before frying — this gives the coating time to set and reduces the chance of it separating during cooking. Avoid moving the cutlets too much in the pan while they’re frying; let each side crisp undisturbed before flipping.

What is the best oil for frying cutlets?

Any neutral, high-heat oil works well. Light olive oil, vegetable oil, or peanut oil are great options. They can withstand higher temperatures without burning, giving your Italian chicken cutlets that beautiful golden color and crisp texture.

Can you bake or air fry Italian chicken cutlets?

Yes! For baking, arrange the cutlets on a wire rack over a baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 18–20 minutes, flipping once. For air frying, cook at 390°F (200°C) for about 10 minutes, flipping halfway. Both methods produce deliciously crispy results with less oil.

How do you serve Italian chicken cutlets?

These crispy Italian chicken cutlets are incredibly versatile. Serve them with pasta and marinara, layer them on a sandwich with mozzarella and pesto, or slice them over a Caesar salad. For a full Italian feast, pair them with garlic bread, baked potatoes, or roasted vegetables. For a simple meal, just serve them with your favorite dipping sauce. I love pairing them with this In-N-Out sauce.

Can I make Italian chicken cutlets ahead of time?

Yes — you can prepare and bread the chicken ahead, store it uncooked in the fridge for up to 24 hours, or freeze it on a baking sheet for later. Once frozen solid, transfer to a freezer bag. When ready to use, thaw overnight and fry or bake as usual.