Crispy Italian-Style Chicken Cutlets
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Italian chicken cutlets = thin, breaded, pan-fried chicken breasts that are crispy on the outside, juicy inside, and perfect for an easy weeknight dinner or an Italian-inspired feast!
Crispy, golden, and ridiculously satisfying—these Italian-style chicken cutlets are the kind of dinner that makes you look like you’ve got it all together (even if the state of your kitchen says otherwise).
This is a no-fuss, high-reward recipe that hits all the right notes: crispy coating, juicy center, and just enough Parmesan to add that extra layer of rich flavor. It’s quick, crowd-pleasing, and feels a little bit fancy without the stress.
I keep this one in my back pocket for everything from lazy weeknights to casual dinner guests. Add a nice green salad, a swirl of pasta, or just a wedge of lemon—done. It’s the kind of meal that gets eaten straight off the pan while you’re still “plating.”
If you want a recipe that makes you feel like you know what you’re doing in the kitchen without actually doing a lot—this is it.
Complete the Menu: Serve these easy Italian chicken cutlets with my spinach and arugula salad with artichokes or this quick-and-easy marry me pasta with sun-dried tomato cream sauce and some crusty bread for a satisfying, well-rounded Italian-inspired meal.
Why You’ll Love These Cutlets
Key Ingredient Notes
*Find the full printable recipe with specific measurements below.
Chicken: Boneless, skinless chicken breasts are the go-to here. Slice large ones in half horizontally, then pound them thin—this helps them cook quickly and gives you that perfect crispy edge-to-center ratio.
Breadcrumbs: Panko breadcrumbs give you that light, crunchy texture. Italian-style adds extra flavor, but feel free to mix in your own dried herbs if using plain.
Parmesan: Go for freshly grated Parmigiano Reggiano if you can—it melts into the breadcrumbs and adds rich, savory flavor.
Dijon Mustard: Just a touch mixed into the eggs helps the coating stick and adds subtle depth—nothing overpowering.
Oil for Frying: Use a neutral oil with a high smoke point, like avocado, canola, or grapeseed. You don’t need a deep fry, just enough to generously coat the pan.
How To Make Crispy Italian Chicken Cutlets
Let’s walk through it together—step-by-step photos below, and you’ll find the full recipe card at the bottom when you’re ready to cook!
Start by pounding your chicken cutlets to about ¼ inch thick—this helps them cook quickly and evenly, and gives you that super crispy crust. In a small bowl, mix together the garlic powder, onion powder, salt, and pepper. Season both sides of the cutlets with half of that mixture, setting the rest aside for the breadcrumbs.
Next, set up your breading station with three shallow bowls. In the first, add the flour. In the second, whisk together the eggs and Dijon mustard until smooth. In the third, stir the panko breadcrumbs with the grated Parmesan and the remaining seasoning mix.
Now bread the cutlets one by one. Lightly coat each piece of chicken in the flour, then dip it into the egg mixture, letting any excess drip off. Press it firmly into the breadcrumb mixture until fully coated. Let the cutlets rest for about 10 minutes—this helps the coating stay on while frying.
Heat a generous layer of oil in a large skillet over medium-high heat. Once the oil is hot, fry the cutlets in batches, about 3 to 4 minutes per side, until they’re deep golden brown.
Transfer the cutlets to a paper towel–lined plate or wire rack to cool slightly. Finish with a sprinkle of grated Parmesan and a little fresh basil if you have it.
Serving Suggestions
Round out your meal with a few simple dishes that complement the crispy, savory goodness of the chicken—whether you’re going for weeknight cozy or dinner party menu impressive.
Appetizers
- Rainier Cherry and Goat Cheese Crostini – Sweet cherries, tangy goat cheese, and a little crunch—perfect for summer nights or pre-dinner snacks.
- Burrata and Prosciutto Appetizer – Creamy, salty, and no-cook magic. It sets the tone for an easy, elegant meal.
Salads
- Spinach, Arugula, and Artichoke Salad – Light, lemony, and full of texture. A fresh counterpoint to crispy chicken.
- Burrata Caprese with Heirloom Tomatoes – Peak-season tomatoes and creamy burrata are always a yes—especially with this cutlet on the side.
Sides
- Creamy Tomato Orzo – Rich, silky, and so good with a squeeze of lemon over the chicken.
- Sun-Dried Tomato “Marry Me” Pasta – Bold, flavorful, and just indulgent enough to make the whole plate feel special.
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Italian Chicken Cutlets Recipe
Equipment
- large cast iron skillet or stainless steel skillet
Ingredients
- 2 boneless, skinless chicken breasts, halved horizontally (about 1 to 1½ pounds)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅓ cup all-purpose flour
- 2 large eggs
- 1 teaspoon Dijon mustard
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese (freshly grated is best)
- 1 cup neutral oil for frying (like avocado or grapeseed oil)
- 1 tablespoon fresh chopped basil leaves, for garnish (optional)
Instructions
- Prep the Chicken: Start by placing the chicken cutlets between two sheets of parchment paper and using a meat mallet, gently pound them out to about ¼-inch thick. In a small bowl, mix together the garlic powder, onion powder, salt, and pepper. Sprinkle half of that seasoning mix over both sides of the chicken.
- Set Up Your Breading Station: Grab three shallow bowls. In the first one, add the flour. In the second, whisk together the eggs and Dijon mustard until smooth. In the third, stir together the panko breadcrumbs, grated Parmesan, and the rest of your seasoning mix.
- Bread the Cutlets: Take one cutlet at a time and coat it lightly in the flour, shaking off any excess. Dip it into the egg mixture, letting the extra drip off. Then press it into the breadcrumb mixture, making sure it’s fully coated. Once breaded, place each cutlet on a piece of parchment paper set over a baking sheet or cutting board. Let them rest for about 10 minutes—this helps the coating stay put when you fry.
- Fry to Crispy Perfection: Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan. When the oil is hot, add the cutlets in batches—don’t crowd the pan. Cook each one for about 3 to 4 minutes per side, or until they’re deep golden brown and cooked through (they should hit 165°F inside). Transfer them to a paper towel–lined plate or a wire rack to cool slightly.
- Serve: Finish the crispy cutlets off with a sprinkle of freshly grated Parmesan and chopped basil. Serve hot, with lemon wedges or your favorite sides. Enjoy!
Recipe Notes
- No meat mallet? Use a rolling pin, skillet, or even a mug—just cover the chicken with parchment or plastic wrap first.
- Best skillet for the job? A large stainless steel or cast iron skillet works best for an even sear and golden crust. Nonstick will work too, but you might not get quite the same crispy edges. Just make sure the pan’s big enough to avoid crowding.
- Check your oil temp. The oil should sizzle when the chicken hits the pan—medium-high heat usually does the trick to achieve that crispy texture.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
- Freezer-friendly. Freeze breaded (uncooked) cutlets in a single layer, then transfer to a bag. Cook from frozen—just add a few extra minutes.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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