Italian Chicken Cutlets are one of those simple family recipes that never really need many ingredients to be good. This is the way my grandmother used to make them: thin slices of chicken breast, eggs and homemade breadcrumbs. Nothing more.
She did not use flour, and she did not add Parmigiano to the breadcrumbs. She lived in the countryside near Milan and cooked with what she had at home. Stale bread never went to waste, and it became the perfect coating for these crispy chicken cutlets.
I still like to make them this way. When I do not have stale bread, I use breadsticks and grind them finely, but not too much. The crumbs stay slightly uneven, with some finer pieces and some larger ones, and this makes the coating especially crunchy.
Fried at the right temperature, these chicken cutlets are golden and crisp outside, tender and juicy inside. Serve them with lemon wedges and a simple salad, and you have one of the easiest and most satisfying Italian family meals.
Follow my tips and step-by-step instructions to make crispy, golden Italian chicken cutlets, simple, flavorful and just like my grandmother used to make.
Jump to:
Why You’ll Love This Recipe
It’s simple and authentic. These Italian chicken cutlets are made with just a few basic ingredients: thin chicken breast slices, eggs and breadcrumbs. No flour, no Parmigiano Reggiano, no complicated steps. This is the way my grandmother used to make them.
They are crispy outside and tender inside. The chicken slices are very thin, so they cook quickly and stay soft. The homemade breadcrumbs create a golden, crunchy coating that makes every bite delicious.
Homemade breadcrumbs make the difference. I like to use breadcrumbs made from stale bread or breadsticks. Their slightly uneven texture, with both fine and larger crumbs, gives the cutlets a rustic and extra crispy coating.
They are perfect for the whole family. Serve them hot with lemon wedges and a fresh salad, or enjoy them at room temperature the next day. Simple, flavorful and always satisfying.
Ingredients
Prep Time: 20 Min | Cook Time: 15 Min | Servings: 4
- 500 g (1.1 pound) chicken breast, cut into thin slices
- 200 g (about 2 cups) homemade breadcrumbs, plus more if needed
- 2 large eggs
- fine salt, to taste
- about 1 liter (4 cups) vegetable oil for frying
NOTE: For the best result, use homemade breadcrumbs made from stale bread or breadsticks. Do not grind them too finely. A slightly uneven texture, with both fine crumbs and larger pieces, gives the chicken cutlets a more rustic and crispy coating. For more information read How to Make Italian Breadcrumbs at Home.
How to Make Italian Chicken Cutlets
Step 1) - Start by cutting the chicken breast into very thin slices, about 3 to 5 mm thick. The thinner the slices, the faster they cook and the more tender the cutlets will be.
Crack the eggs into a shallow dish and beat them well with a fork.
Place the breadcrumbs in another shallow dish. I used breadcrumbs made from breadsticks, so they were already quite flavorful. If your breadcrumbs are plain, you can add a little salt to taste.
Step 2) - Dip each chicken slice into the beaten eggs, coating both sides well. Let the excess egg drip off, then place the chicken in the breadcrumbs.
Step 3) - Press gently with your hands so the breadcrumbs stick well to the meat. Make sure each slice is completely coated on both sides.
Step 4) - Heat the frying oil in a large pan until it reaches about 160°C (320°F). Fry the chicken cutlets, one or two at a time depending on the size of your pan, for about 2 minutes per side, or until golden and crisp.
Step 5) - Transfer the cutlets to a plate lined with paper towels to remove the excess oil. Serve them hot with lemon wedges, a little extra salt for those who like it, and a fresh salad with lettuce and tomatoes.
NOTE: The flavor of these chicken cutlets depends a lot on the breadcrumbs. Homemade breadcrumbs made from stale bread or breadsticks give a more rustic and uneven texture, with some fine crumbs and some larger pieces. This makes the coating especially crispy and flavorful.
Tips for Perfect Italian Chicken Cutlets
Use Very Thin Chicken Slices
For the best result, slice the chicken breast very thinly, about 3 to 5 mm thick. Thin slices cook quickly, stay tender inside and become perfectly golden on the outside without drying out.
Use Homemade Breadcrumbs
Homemade breadcrumbs make a big difference in this recipe. My grandmother used stale bread, while I sometimes use breadsticks when I do not have dry bread at home. The texture should not be too fine or too even. A mix of fine crumbs and slightly larger pieces gives the cutlets a more rustic, crispy coating.
Do Not Use Flour
In this family recipe, I do not use flour. I prefer to coat the chicken directly with egg and breadcrumbs. This keeps the breading simple, light and crisp, and helps it stay close to the way my grandmother made it.
Press the Breadcrumbs Gently
After dipping the chicken in the beaten eggs, coat it well with breadcrumbs on both sides. Press gently with your hands so the breadcrumbs stick to the meat. Make sure the chicken slices are completely covered before frying.
Fry at the Right Temperature
The oil should be hot, but not too hot. I found that 160°C, about 320°F, is perfect for thin chicken cutlets. At this temperature, the breadcrumbs become golden and crisp without burning, while the chicken stays soft and juicy inside.
Do Not Overcrowd the Pan
Fry only one or two cutlets at a time, depending on the size of your pan. If you add too many at once, the oil temperature drops and the cutlets may absorb more oil instead of becoming crisp.
Add Salt to Taste
If you use breadcrumbs made from breadsticks, they may already be quite flavorful and slightly salty. Taste the cutlets before adding more salt. You can always serve them with a little extra salt on the side, so everyone can adjust the flavor to their taste.
What to Serve with Italian Chicken Cutlets
Italian chicken cutlets are delicious with just a few simple sides. I like to serve them hot, with lemon wedges on the side and a fresh salad made with lettuce and tomatoes.
They also go very well with roasted potatoes, mashed potatoes, grilled vegetables or a simple tomato salad. For a lighter meal, serve them with mixed greens and a drizzle of extra virgin olive oil.
Chicken cutlets are also perfect in a sandwich. Place them in crusty bread with lettuce, tomato and a little mayonnaise, or enjoy them cold the next day for a quick and tasty lunch.
Variations
This is a very simple recipe, but you can easily adapt it depending on what you have at home or the flavor you prefer.
Use milk instead of eggs. Sometimes I dip the chicken slices in milk instead of beaten eggs. The cutlets come out very good, a little lighter, but still tender and nicely coated with breadcrumbs.
Use egg and milk together. You can also beat one egg with a little milk. This gives you a softer coating and a more delicate flavor, while still helping the breadcrumbs stick well to the chicken.
Add Parmigiano Reggiano. For a richer flavor, mix some finely grated Parmigiano Reggiano into the breadcrumbs. It's a very tasty variation.
Add fresh parsley. Finely chopped parsley is another classic addition. Mix it directly into the breadcrumbs for a fresher, more aromatic coating.
Use different types of bread. Homemade breadcrumbs are always the best choice. You can make them with stale bread, breadsticks or even sandwich bread. If you only have sandwich bread, dry it in the oven first, then grind it coarsely. It works very well and gives the cutlets a nice rustic texture.
Add lemon zest or herbs. For a more fragrant version, add a little grated lemon zest to the breadcrumbs. You can also use a small amount of dried oregano, thyme or rosemary, but keep the flavor delicate so it does not cover the taste of the chicken.
Add a little garlic. If you like a stronger flavor, you can add a very small amount of garlic powder to the breadcrumbs. It works well if you want a more seasoned coating.
How to Store and Reheat
Italian chicken cutlets are best when served hot, right after frying, while the coating is still crisp and golden. However, they also keep well and are delicious the next day.
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 2 days. Let them cool completely before storing, so the steam does not soften the breading too much.
To reheat them, avoid the microwave if possible, because it makes the coating soft. The best way is to warm them in a hot oven at 180°C (350°F) for about 8 to 10 minutes, until heated through and crisp again. You can also reheat them in an air fryer for a few minutes.
You can freeze cooked chicken cutlets, although the texture is always better when they are freshly made. Place them in a freezer-safe container, separated with parchment paper, and freeze for up to 1 month. Reheat them directly from frozen in the oven until hot and crispy.
Chicken cutlets are also delicious at room temperature, especially the next day. They are perfect for lunch, picnics or sandwiches with lettuce, tomato and a squeeze of lemon.
More Italian Chicken Recipes to Try
Recipe Card
Italian Chicken Cutlets Recipe
Ingredients
- 500 g chicken breast, cut into thin slices - 1.1 pound
- 200 g homemade breadcrumbs, plus more if needed - about 2 cups
- 2 large eggs
- fine salt - to taste
- 1 liter vegetable oil for frying - 4 cups
Instructions
- Start by cutting the chicken breast into very thin slices, about 3 to 5 mm thick. The thinner the slices, the faster they cook and the more tender the cutlets will be.
- Crack the eggs into a shallow dish and beat them well with a fork.
- Place the breadcrumbs in another shallow dish. I used breadcrumbs made from breadsticks, so they were already quite flavorful. If your breadcrumbs are plain, you can add a little salt to taste.
- Dip each chicken slice into the beaten eggs, coating both sides well. Let the excess egg drip off.
- Then place the chicken in the breadcrumbs.
- Press gently with your hands so the breadcrumbs stick well to the meat. Make sure each slice is completely coated on both sides.
- Heat the frying oil in a large pan until it reaches about 160°C (320°F).
- Fry the chicken cutlets, one or two at a time depending on the size of your pan, for about 2 minutes per side, or until golden and crisp.
- Transfer the cutlets to a plate lined with paper towels to remove the excess oil. Serve them hot with lemon wedges, a little extra salt for those who like it, and a fresh salad with lettuce and tomatoes.
Gillian says
Your chicken cutlets recipe is the closest to the one my mother in law would make