Published: · Modified: by Leanna Myers · This post may contain affiliate links · 10 Comments
Jump to Recipe· 4.9 from 9 reviews
This quick and easy Italian chicken cutlet recipe with panko breadcrumbs uses no flour and no egg mixture for an extra fast weeknight meal. Traditionally breaded Italian chicken cutlets are dredged in a coating of flour, then egg wash before coating them in bread crumbs.
this Recipe!
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- Ingredients
- Instructions
- Easy Italian Chicken Cutlets
- Frequently Asked Questions
If you are a purist, you may scoff at this recipe, but I have found this breadcrumb mixture will stick to the chicken just fine without the extra dredging steps. It saves me time and dishes for when I need dinner on the table fast. Feel free to add the extra dredging steps if you want though!
I find using Panko breadcrumbs gives a superior crunch to these cutlets than regular breadcrumbs or premade Italian breadcrumbs, but feel free to use what you have on hand. Pan frying chicken cutlets is a must if you want that golden crispy crust. I use a combination of olive oil and butter for frying to get the best result.
Ingredients
Chicken breasts - You can buy skinless chicken breasts already cut thin cutlets at the grocery store or cut them lengthwise yourself. Here's a great post on how to cut boneless chicken breasts into thin chicken cutlets using a meat mallet.
Italian Bread Crumbs - You can buy Italian breadcrumbs off the shelf or make your own. Below are the ingredients for my favorite Italian breadcrumb blend.
Olive Oil - The best oil for frying up these cutlets.
Butter - Adds some richness to the cutlets and helps create that nicely browned crust. You can also use a vegetable oil as a subsitute.
Italian Breadcrumb Ingredients
Panko breadcrumbs - Panko has a larger crumb size which gives the crust some extra crunch. You can substitute regular bread crumbs if you have them on hand.
Parmesan cheese - Adding Parmesan to the breading gives these chicken cutlets a nice crust that sticks together and adds some umami flavor.
Garlic powder - Adds a subtle garlic flavor to the cutlets.
Dried Italian Seasoning - This is the key ingredient for making these Italian chicken cutlets so don’t miss out.
Red Pepper Flakes - This doesn’t make the cutlets spicy. It actually enhances all the other flavors of the bread coating.
Salt and Pepper
Instructions
Start by prepping your whole chicken breasts by cutting the in half lengthwise and pounding the chicken breast cutlets to 1/4" thin. Mix together the Italian bread crumb blend: Parmesan, garlic powder, Italian seasoning, salt, pepper and red pepper flakes, in a bowl.
Using your hands, pack each cutlet into the breadcrumb mixture until a nice coating covers the entire breast. This might take a couple flips.
Once the chicken is covered, heat up some olive oil and butter in a skillet over medium-high heat. Working in batches, fry each cutlet on each side in the hot oil for 3-4 minutes until golden brown. The cooking time may vary from the first batch to the last as the pan get's exponentially hotter. If your pan gets too hot and the butter starts burns, turn the temperature down to medium heat. Be sure the internal temperature of the chicken reaches 165 degrees. Place the crispy cutlets on a wire rack or paper towels on a baking sheet to cool while you fry the remaining cutlets. Top with fresh parsley or fresh herbs for some more flavor!
I highly recommend pan frying these cutlet as I have not had the same crispy results baking or using the air fryer.
If you love this recipe I would love to know! Rate this recipe below and leave a comment. You can also tag me in a photo on Instagram@hungrywaitress! Here's the recipe:
Easy Italian Chicken Cutlets
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 9 reviews
- Author: Leanna Myers
- Total Time: 25 minutes
- Yield: 4 1x
Description
This quick and easy chicken cutlet recipe with Italian breadcrumbs uses no flour for an extra fast weeknight meal.
Ingredients
Units Scale
- 1 package chicken cutlets (roughly 1 - 1 1/2 lbs)
- 1/2 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes, optional
- 4 Tablespoons olive oil
- 4 Tablespoons unsalted butter
Instructions
- Pound each chicken cutlet to 1/4" thin.
- Mix together the bread crumbs, Parmesan, garlic powder, Italian seasoning, salt, pepper and red pepper flakes.
- Pack each chicken cutlet into the breadcrumbs until a nice coating covers each breast.
- Heat the butter and oil in a large skillet over medium high until the butter melts.
- Pan fry each side of the chicken for 3-4 minutes until golden brown and place on a wire rack to cool (You may have to work in batches depending on how big your pan is. Don't over crowd it!).
Notes
- This recipe does not use an egg wash. You can do the traditional dredge in flour then an egg wash, but I've found this recipe works fine without it. When you are packing on the breadcrumbs, it may take several flips to get the mixture to stick.
- If you can't find cutlets just cut two chicken breasts in half length wise.
- To ensure maximum crispiness, before serving, place the chicken on the wire rack to cool so the bottom doesn't get soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Fry
- Cuisine: Italian
Frequently Asked Questions
What is the best oil to use for chicken cutlets?
I use a combination of olive oil, for the high smoking point, and butter for richness. Some people worry the butter burns, but I’ve found it adds a nice richness and golden brown color to the cutlet.
What's the difference between chicken breasts and cutlets?
The only difference is a cutlet is a thinly sliced or pounded chicken breast. I like to cut a chicken breast in half length wise, then pound each piece flat. I've seen another version where you cut the breast in half, then slice the fatter half lengthwise to create three pieces. Then pound them all to an even thickness.
What to serve with Italian Chicken Cutlets?
I like to serve chicken cutlets with any pasta. Pesto pasta is usually our go to for the summer while a creamy Alfredo pasta is a comforting side in the colder months. You could also chop up the cutlets on top of a caesar salad, or salad of your choice. Roasted vegetables are another healthy side dish option.
Check out more of my favorite chicken recipes:
- Creamy Mushroom Chicken
- Honey Sesame Chicken (Panda Express Copycat)
- Lighter Tuscan Chicken Pasta
- Creamy Chicken Paprikash Soup with Gnocchi
More 30 Minute Meals
- Easy Frozen Vegetable Fried Rice
- Pan Fried Crab Cakes
- Quick Cheese Grits
- Mexican Vegetables
Reader Interactions
Comments
Jason
Delicious and easy. I did feel the bread crumb coating did not coat or stick as well as I hoped and wonder if an egg wash would help
Reply
Brenda
Made this for dinner tonight fantastic will make this again
Reply
Terri
So delicious and very easy to make! Exactly what I was looking for to add to my salads this week and use up some frozen chicken!
Reply
Michelle
This is a household fave! Have any of you ever tried baking them for efficiency? Asking for a friend 🙃
Reply
Leanna Myers
I have not tried the oven! If I were to bake them, I would drizzle or spray some olive oil on them and probably cook them for 15-20 minutes at 400 degrees. Totally a guess though on the oven temp and time. I need to test it!
Reply
Donna
This is one of my favorite recipes. The secret is having the oil hot enough. It's crispy on the outside and tender on the inside. It's versatile, can be used for other meats and it's scrumptious!
Reply
Andrea
“Best chicken you’ve made”— my husband
Reply
Whitnie Marie
I hate to cook! When I tell you, this recipe was so easy! I used thin sliced chicken breasts, which only took 3min on each side. I didn’t add the red pepper flakes or Parmesan cheese (didn’t have any) and they still turned out great. The chicken came out so tender and juicy. Next time I will add a little more seasoning, but over all 10/10!
Reply
Linda
I made this tonight and it was fast, easy and delicious. I used chicken cutlets. Thank you for this recipe. I will definitely make this again
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