Italian Chicken Cutlets
Crispy on the outside, juicy on the inside—these Italian chicken cutlets are a simple classic that never goes out of style. Pounded thin, coated in Pecorino-laced breadcrumbs, and pan-fried in a buttery olive oil blend, they’re perfect on their own, with a pasta, or layered into a sandwich.
Equipment
- 1 large skillet
- 3 Mixing bowls (for breading station)
- 1 Wire rack and baking sheet (for resting or finishing in the oven)
- 1 Meat mallet (for pounding cutlets)
Ingredients
- 1 lb chicken cutlets pounded to about 1/4-inch thick
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 3/4 cup Italian-style breadcrumbs
- 1/4 cup freshly grated Pecorino Romano cheese
- 2-3 tablespoons olive oil
- 1 tablespoon butter
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 350°F if finishing cutlets in the oven.
- Season the chicken cutlets on both sides with salt and pepper.
- Set up your breading station.
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- In a third bowl, mix breadcrumbs with Pecorino Romano.
- Dredge the chicken: Lightly coat each cutlet in flour, then dip in egg, and finally press into the breadcrumb-cheese mixture to coat both sides evenly.
- Pan-fry: In a large skillet, heat olive oil and butter over medium heat. When hot, add cutlets in batches (don’t overcrowd the pan). Cook 3–4 minutes per side, or until golden and cooked through.
- Optional oven finish: If cutlets are thick or need extra cook time, transfer to a baking sheet and finish in the oven for 5–7 minutes.
- Serve: Let rest a few minutes. Serve as is or with a squeeze of lemon and fresh parsley.
Notes
Storage:
Store any leftovers in the fridge for up to 3 days. Reheat in the oven (or even better the air fryer) for a few minutes until warmed through and crispy again.
Italian chicken cutlets are truly the best make-ahead meal. They're my kids favorite, so we make a lot of them! I like to set up a big station on a Sunday for weekly meal prepping. After all of the cutlets are cooked, we store them in the freezer for up to 2 months.
Notes:
- Buy pre-cut chicken cutlets for ease — they save time and effort, and if needed, lightly pound them to about ¼-inch thick for even cooking.
- Rest the breaded cutlets before frying — this helps the coating adhere better and results in a crispier crust.
- Let the chicken come to room temperature — cold cutlets can cook unevenly and make the breading soggy.
- Cheese options: You can substitute Parmigiano Reggiano for Pecorino Romano if preferred.
- Resting after frying: Place cooked cutlets on a wire rack set over a baking sheet to rest. This keeps the bottoms from getting soggy and allows air circulation. You can place the rack in a 200°F oven to keep them warm for serving.
- Serving ideas: Delicious with a simple arugula salad, over pasta, or tucked into a sandwich with mozzarella and marinara.
Nutrition
Serving: 1gCalories: 273kcalCarbohydrates: 12gProtein: 28gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 162mgSodium: 186mgPotassium: 467mgFiber: 0.4gSugar: 0.1gVitamin A: 240IUVitamin C: 1mgCalcium: 21mgIron: 2mg
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