Breaded Italian Chicken Cutlets | Pan Fried or Air Fried

Six slices of breaded chicken cutlet on a wooden cutting board.

5 from 3 reviews

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.



2 boneless, skinless chicken breast (sliced thinly)

1 cup Parmesan cheese, finely grated 

1 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 1/2 cups panko breadcrumbs

¼ cup olive oil, plus more as needed


  1. Combine the flour, salt and pepper in a bowl.
  2. Whisk the eggs in another bowl.
  3. Mix the parmesan cheese and panko in another bowl.
  4. 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.
  5. Heat oil in a non-stick skillet over medium-high and cook until it’s golden brown on every side.
  6. Serve with Chipotle Mayo.


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