Swap chicken for the veal in these easy Italian Chicken Cutlets. Easy to prepare with minimal ingredients just like mom makes with breadcrumbs, parmesan cheese and bits of chopped parsley.
If you like chicken cutlets, then you must try my recipe for Chicken Marsala without cream, Penne alla Vodka with Chicken, Veal Parmesan for the perfect Veal Sandwich or my One Skillet Chicken Cacciatore.
Jump to:
- Here's Why You'll Love this Dish
- Perfect Side Dishes for Chicken Cutlets
- Ingredients
- Perfect for Cold Lunches!
- How to Make Easy Italian Chicken Cutlets
- Top Tips
- Substitutions and Variations
- Answers to Commonly Asked Questions
- Sides to Pair with Your Main Course
- Recipe Details
- Top Tips
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
You'll love these easy to make Italian chicken cutlets because:
- easy and quick to make
- crispy exterior makes them irresistible
- customizable with your own herbs and spices
- perfect for sandwiches
- great as leftovers for work lunches or make ahead meals
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Perfect Side Dishes for Chicken Cutlets
You could pair any favorite side dish with these easy to make cutlets, but here are a few of my favorites:
- mushrooms and peas
- arugula salad with goat cheese and pears
- roasted brussel sprouts with bacon
- asparagus wrapped in prosciutto
Ingredients
You don't need much to make Italian Chicken Cutlets. These are the ingredients you'll need: chicken fillets, egg, parmesan cheese, breadcrumbs, garlic, vegetable oil for frying, herbs and spices.
For exact measurement details see recipe card...
Perfect for Cold Lunches!
Chicken Cutlets are perfect as leftovers and especially in a sandwich using a kaiser roll or panini bun.
How to Make Easy Italian Chicken Cutlets
Pat dry chicken on both sides.
Pound chicken with a mallet and season.
Dip Chicken in egg wash.
Dip each piece of chicken in breadcrumb mixture, turn and transfer to a plate.
Fry chicken in oil until golden, flip and continue to cook the other side until well done.
Storage:
Leftovers of chicken cutlets can be wrapped in foil or placed in an airtight container and stored in the refrigerator for up to 4 days. Heat up in the microwave or in the oven or toaster oven for about 10 minutes.
Chicken cutlets freeze exceptionally well. Wrap them in plastic wrap and then in foil. Store them for a month or so. Storing longer may result in freezer burn.
When you are ready to use them, thaw out safely in the refrigerator overnight. Warm up as usual.
Top Tips
If you can't find thinly sliced chicken fillets, make your own by taking a boneless chicken breast and slicing thin, long pieces.
If the chicken slices are too thick, you can pound them out with a mallet to make them thinner.
Substitutions and Variations
You can create variations of this easy chicken cutlets recipe by trying these substitutions as follows:
- Marinara Sauce - add marinara sauce and make it similar to veal parmesan
- Bun - add a bun for more of a calorie dense meal
- Spice - add some chili flakes to the breadcrumb mixture to spice things up
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Let them rest on paper towel in a single layer instead of layering them one on top of another.
Yes! Bake at 400 degrees F on a greased baking sheet for 20 to 25 minutes, flipping halfway through.
Pound out the chicken breasts with a mallet so they cook evenly and stay tender.
Sides to Pair with Your Main Course
Recipe Details
Chicken Cutlets Italian Style
https://easyhomemaderecipes.caIngredients
- 1 extra large egg
- 1½ lb chicken breast fillets or scallopini
- salt and pepper to taste
- ⅓ cup parmesan cheese grated
- 1 cup breadcrumbs
- 1 tbsp parsley fresh, chopped
- ½ cup vegetable oil or enough to fry in the pan
- 1 clove garlic
Instructions
- Pat dry chicken on both sides and place on plastic wrap and on a hard surface. Cover with plastic wrap and pound out to make it thin. Season with salt and pepper.1½ lb chicken breast, salt and pepper
- Beat egg in a medium bowl large enough for chicken. Set aside1 extra large egg
- In a medium shallow bowl combine breadcrumbs, parsley and cheese.⅓ cup parmesan cheese, 1 cup breadcrumbs, 1 tbsp parsley
- Take each piece of chicken and place in egg wash, turn and coat the other side of the chicken then transfer to breadcrumb mixture and cover with breadcrumbs on both side. Set aside on parchment paper to dry. Repeat until all chicken fillets have been coated with egg wash and breadcrumbs.
- Heat up oil in a large fry pan and sauté garlic until fragrant. Remove garlic from pan to avoid burnt taste. Place chicken in pan and fry until the edges are lighter in color and look cooked. Flip over and cook the other side until golden.½ cup vegetable oil, 1 clove garlic
- Transfer cooked chicken to a plate lined with paper towel to absorb excess oil. Keep them in a single layer so that they stay crisp.
Notes
Top Tips
If you can't find thinly sliced chicken fillets, make your own by taking a boneless chicken breast and slicing thin, long pieces. If the chicken slices are too thick, you can pound them out with a mallet to make them thinner.Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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