With just three ingredients and less than 10 minutes of cooking time, these Italian Chicken Cutlets are one of the absolute best chicken recipes to share with the kids.
This super simple chicken recipe is one I turn to over and over again. It’s easy to make in a short amount of time, the chicken is always tender and delicious, and it even reheats beautifully. This is a recipe I grew up eating and often make for just myself—but my kids love them, too.
Chicken cutlets are thin breaded chicken that is most commonly pan-fried so you get a crispy exterior and tender chicken in the center. Since the chicken is so thin, they take only a few minutes per side to make. And when we use Italian-flavored bread crumbs, the flavor is just delicious—whether on their own, paired with pasta and marinara sauce, or even chopped and served over a Caesar salad.
(You may also like my Breaded Chicken Tenders, Marinated Chicken Tenders, and Easy Chicken Nuggets. And you can use this recipe in my Chicken Caesar Pasta Salad.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy recipe so you know what to have on hand and ready to go.
- Thin-sliced chicken breast: Look for this chicken, which is very thinly sliced and sold in a package near other chicken in most grocery stores, since it’s the perfect thickness for making chicken cutlets.
- Italian-flavored bread crumbs: I use this type of bread crumbs since they have all the flavor you need in the mix.
- Egg: I use large eggs in my cooking and baking, so that’s what I use here. If you need to make your chicken cutlets egg-free, use vegan mayo instead of eggs.
Step-by-Step Instructions
Below is an overview of the recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the timing and amounts.
- Pat the chicken dry with a paper towel. This helps to ensure the egg and bread crumbs will adhere nicely.
- Add the egg and the breadcrumbs to two separate shallow bowls.
- Completely coat each piece of chicken in the egg, then in the bread crumbs.
- Warm olive oil in a pan and cook the chicken on both sides. Slice and serve.
How to Store
Let cool completely and store in an airtight container in the fridge. Or add to a plastic storage bag and remove as much air as possible. Seal and store in the freezer for up to 6 months.
These can be served cold or at room temperature. Or to reheat, warm in a 375- degree-oven or air fryer for 3-4 minutes.
Best Tips for Success
- Serve with a favorite pasta recipe, ketchup, or over Caesar salad.
- Look for chicken labeled “thin-sliced” or “thinly sliced” to make this easy.
- If starting with regular chicken breast, you’ll want to cut them into pieces that are 1/4-1/2-inches thick.
- Sprinkle with salt if desired.
- If desired, you can transfer the cooked cutlets to a plate lined with a paper towel to absorb some of the olive oil. (I don’t usually do that but it’s fine if you’d like to.)
- Try my Giambotta for another Italian-American classic.
Related Recipes
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Italian Chicken Cutlets
Ingredients
- 1 pound thinly sliced chicken breast
- 2 eggs (lightly beaten)
- ½ cup Italian-flavored bread crumbs
- ¼ cup extra virgin olive oil
Instructions
- Pat the chicken dry with a paper towel.
- Place the eggs and bread crumbs into two separate shallow dishes. Completely coat the chicken in the egg, then the bread crumbs. Set aside on a clean plate.
- Add the olive oil to a large skillet ((I use nonstick) over medium heat. After a minute, drop a bit of breadcrumbs into the oil to see if it sizzles. If not, wait another minute for the oil to heat.
- Add the chicken, tilting the pan to move the oil around as needed, and being careful not to overlap the pieces.
- Cook for 3 minutes, then turn over and cook for 3-4 more minutes, or until the chicken registers 165-degrees-F with an instant-read thermometer. If the bottom starts to brown too deeply, lower the heat slightly.
- (If all of your chicken doesn't fit in the pan at the same time without crowding, plan to do this in two batches—adding more oil in between.)
- Remove from the pan with tongs, drain on a paper towel if desired, slice, and serve hot.
Notes
- Let cool completely and store in an airtight container in the fridge. Or add to a plastic storage bag and remove as much air as possible. Seal and store in the freezer for up to 6 months.
- These can be serve cold or at room temperature. Or to reheat, warm in a 375-degree-oven or air fryer for 3-4 minutes.
- Look for chicken labeled “thin-sliced” or “thinly sliced” to make this easy.
- If starting with regular chicken breast, you’ll want to cut them into pieces that are 1/4-1/2-inches thick.
- Egg-free: Use about ¼ cup vegan mayo in place of the eggs.
- Sprinkle with salt if desired.
- If desired, you can transfer the cooked cutlets to a plate lined with a paper towel to absorb some of the olive oil. (I don’t usually do that but it’s fine if you’d like to.)
- To make in the air fryer, spray the cutlets lightly with olive oil spray and air fry at 375 degrees F for 8-10 minutes or until cooked through.
Amazing recipes
We love this recipe! We have it 2-3 times a month.