Crispy Italian Breaded Chicken Cutlets (2024)

This recipe for Crispy Italian Breaded Chicken Cutlets is the best you'll ever have! Thin slices of chicken breast are breaded with a homemade seasoned breadcrumb mixture then pan fried in extra virgin olive oil to get super crispy and flavorful.

Here in New Jersey, Italian breaded chicken cutlets are a staple. We put them on sandwiches, smother them in mozzarella and tomato sauce for chicken parm, serve them with a lemony arugula salad for Chicken Milanese, and I personally like to eat them cold, straight out of the refrigerator, with my hands.

Why this recipe works

• A beginner friendly recipe - I started making these when I was just a kid!
• Instead of using store bought Italian breadcrumbs, these are made with homemade seasoned breadcrumbs to make them extra crispy and cheesy.
• Pounding out the chicken super thin ensures they cook through in the pan with no oven required.
• Seasoning each piece of chicken before breading makes the meat juicy and flavorful.
• Adding grated cheese to the egg mixture makes the breading

• Breadcrumbs - If you have homemade breadcrumbs - use those. Otherwise, unseasoned Panko is the way to go. They're lighter than traditional breadcrumbs and make the best crispy coating. I prefer to season my own breadcrumbs rather than using already seasoned Italian breadcrumbs because the flavor is so much better.
• Grated Cheese - For this recipe, I find a good quality parmesan, such as Grana Padano or Parmigiano Reggiano, and a good quality Pecorino Romano, such as Locatelli, are interchangeable. Use either one or both, just make sure you're using the good stuff - it makes a difference.
• Chicken - Use boneless, skinless chicken breasts for this recipe. You can start with whole chicken breasts and slice them thin, or buy chicken breasts that have already been thinly sliced. We will take it one step further and pound the chicken out to be extra thin, because the thinner they are, the better they are.
• Extra Virgin Olive Oil - Some people say you should never to fry in extra virgin olive oil, but I disagree. It makes all the difference in this recipe and gives the chicken much more flavor than when it's fried in vegetable oil. For frying, use a less expensive olive oil and not the top-shelf stuff that's best reserved for finishing.

Step by step instructions

1. Add the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed.
2. In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.
3. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
4. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken.
5. Season each piece of chicken on both sides with salt and pepper.
6. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
7. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note).
8. Next, dip it in the egg mixture and let the excess drip off.
9. Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
10. Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan.
11. Cook until golden brown on each side, then remove to a rack or paper towels to drain.
12. Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

Tips for success

• To season the chicken faster, I like to liberally season one side, then stack another piece of chicken on top of it. This allows some the seasoning to transfer onto the other piece, seasoning both sides more effectively.
• Let the breaded chicken sit for about 30 minutes before you fry it - this will help the breading stick.
• Don't overcrowd the pan when frying. I try not to fry more than two at a time, but depending on your pan you may only be able to fit one.
• I prefer to drain the fried chicken cutlets on a rack rather than paper towels because it keeps them crispier.

Faq about Italian Breaded Chicken Cutlets

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