These golden, breaded Italian-style chicken cutlets are one of those dinners I turn to when I want something comforting yet simple. They’re juicy inside, crisp outside, and made with just a handful of pantry staples that pack serious flavor.
At home, I make these often on weeknights when everyone’s hungry and hovering in the kitchen asking what’s for dinner. They never last long!
Why I Always Come Back to These Cutlets
These thin, breaded chicken pieces (or cotolette di pollo, as they’re called in Italy) are a staple for good reason. I love that they work with so many sides—sometimes I serve them with a crisp green salad and roasted vegetables, other times I tuck them into crusty bread with pesto and roasted peppers for a messy, delicious sandwich.
They’re affordable too. A couple of chicken breasts feed the whole family once you slice and pound them thin. That makes them one of those reliable, budget-friendly recipes I come back to week after week.
One of my favorite leftover tricks? Slice them cold over a bed of greens for lunch the next day. It’s the kind of thing that feels fancy without actually being much work.
Ingredients You’ll Need (And My Thoughts On Each)
Chicken breasts
I usually buy whole chicken breasts and slice them myself. It’s cheaper, and I can control how thin I want them. If I’m short on time, I’ll grab thin-sliced ones from the butcher.
Italian bread crumbs
Homemade is always better if you have a few extra minutes—mine usually have dried herbs, a bit of garlic powder, and onion powder. But good store-bought ones work well. I just check that they aren’t packed with salt.
Parmesan cheese
I grate it finely so it melts right into the crumbs. It adds that nutty, salty kick that makes these cutlets addictive. I’ll even use Pecorino Romano sometimes if I want a sharper flavor.
Dry white wine
Don’t overthink it. I use leftover wine from the fridge or even a cheap bottle bought for cooking. It’s just enough to give the marinade a bit of acidity and depth.
Garlic
Fresh garlic all the way. I smash it right into the marinade for big, bold flavor. If I’m out, garlic powder is an easy swap.
Egg
It ties the marinade together and helps the crumbs stick.
How I Make Them at Home
1. Slice the Chicken
I start by slicing each breast horizontally so I get two or three thin pieces from each. This is key. Thin pieces cook quickly and stay juicy.
2. Pound Them Even
I put the slices between two sheets of plastic wrap or inside a cut-open freezer bag. Then I gently pound them with a meat mallet (or a rolling pin if that’s what I have handy). They need to be thin, but I’m careful not to shred them.
3. Make the Marinade
In a bowl, I whisk an egg with white wine, crushed garlic, salt, and pepper. It smells amazing already.
4. Marinate the Chicken
I add the chicken pieces and turn them to coat well. I try to let them sit at least 10–15 minutes if I have the time—it really helps the flavor soak in.
5. Prepare the Crumb Coating
I mix my breadcrumbs with freshly grated Parmesan in a big shallow dish.
6. Bread the Chicken
I lift each piece out of the marinade, let the extra drip off, then press it into the crumb mixture on both sides until it’s well coated.
7. Fry Until Golden
I heat olive oil in a large pan and fry them in batches so they don’t crowd. A couple of minutes per side is enough. They come out perfectly golden and crisp.
Baking Option
Sometimes I want less mess, so I bake them. I preheat the oven with a baking sheet inside (so it’s nice and hot), lay the breaded cutlets on it, and bake at 350°F for about 15 minutes, flipping halfway. They’re less oily but still good.
Simple Swaps I Use
- Cheese: Pecorino Romano instead of Parmesan if I want a sharper kick.
- Wine: I’ve even used whiskey or scotch in a pinch—surprisingly nice if you use just a little.
- Garlic: Powder or jarred minced garlic works when I’m out of fresh.
Fun Variations I Like
- Add red chili flakes to the breadcrumb mixture for a bit of heat.
- Use thin veal, pork, or beef cutlets the same way.
- Swap in chicken thighs or drumsticks if that’s what I have—just adjust cooking time.
My Go-To Kitchen Tools
- A meat mallet for pounding (but I’ve used a rolling pin or heavy pan plenty of times).
- A sharp knife for slicing the chicken thinly.
- A big frying pan for shallow frying.
- A couple of mixing bowls and a cutting board—nothing fancy.
Keeping and Storing Leftovers
If there’s any left (rare in my house), I pop them in an airtight container in the fridge for up to three days. They’re fantastic cold or reheated.
If I’m prepping ahead, I bread them fully and refrigerate them uncooked for up to a day. Or I freeze them in layers with plastic wrap between them for up to three months. Great to have on hand for busy nights.
My Best Tips for Success
- Slice the chicken as evenly as you can. Thin, uniform pieces cook quickly and stay juicy.
- Pound them gently. I’ve learned the hard way that going too hard shreds the meat.
- Let them marinate at least briefly. It makes such a difference in flavor.
- Don’t crowd the pan when frying. I’d rather do two batches and get them perfectly crisp than steam them.
Common Questions I Get
What’s the difference between chicken breast and cutlet?
A chicken cutlet is just a breast sliced horizontally into thinner pieces. It cooks faster and is easier to eat.
What oil do you fry in?
I love olive oil for its flavor. But I’ve used sunflower and grapeseed oil too. Adding a bit of butter to the pan makes them extra tasty.
Do Italians actually eat these?
Yes. My friends from Italy call them cotolette di pollo. They’re a family favorite there, just like here.
My Favorite Ways to Serve Them
I’ll usually serve these cutlets with crispy roasted potatoes and a big green salad. Sometimes I stuff them into fresh focaccia with pesto, roasted peppers, and arugula for an incredible sandwich.
And I always squeeze fresh lemon over them just before serving. That citrus pop brings everything together.
Italian Chicken Cutlets
There’s something undeniably comforting about golden, crispy chicken cutlets—especially when they’re infused with classic Italian flavors.
Ingredients
- 1 cup Italian-style breadcrumbs (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- Olive oil (or another light oil) for frying
- 1 egg
- 1 garlic clove, finely crushed
- 1 tablespoon dry white wine
- Salt and freshly ground black pepper, to taste
- 1 pound (about 450g) boneless, skinless chicken breasts (roughly two medium-sized)
Instructions
- Prep the chicken: Start by slicing each chicken breast in half horizontally to create thin cutlets. To ensure even cooking and a tender bite, place the cutlets between two sheets of plastic or parchment and gently pound with a meat mallet until they're uniformly thin.
- Marinate for flavor: In a bowl, whisk together the egg, garlic, white wine, salt, and pepper. Add the chicken cutlets, turning them so they’re well coated. Cover and refrigerate for at least 15 minutes, or up to a few hours if time allows—the longer they rest, the more flavorful they’ll be.
- Coat the cutlets: When you're ready to cook, combine the breadcrumbs and Parmesan cheese in a shallow dish. Lift each chicken piece from the marinade, letting any excess drip off, then press into the breadcrumb mixture, coating both sides well.
- Pan-fry to perfection: Heat a generous layer of olive oil in a large skillet over medium-high heat. Once the oil is hot, fry the cutlets in batches, cooking until golden brown and cooked through—about 3–4 minutes per side depending on thickness. Drain on paper towels.
- Serve hot: These cutlets are best enjoyed fresh from the pan with a squeeze of lemon. Pair with a simple green salad, pasta, or tucked into a sandwich for a satisfying meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 206Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 77mgSodium 432mgCarbohydrates 21gFiber 1gSugar 2gProtein 16g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
If you want to make dinner feel special without a lot of fuss, these Italian-style chicken cutlets never disappoint. They’re the kind of recipe that becomes a go-to, something your family will ask for again and again.
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