My Nonna made Italian chicken cutlets all the time, and they still bring back so many wonderful family memories for me. There is just something about that crispy coating, juicy chicken, and the way everyone shows up in the kitchen when they smell them frying. This is one of those recipes that always feels like home, and it is still a big winner with my family and friends. It is simple, classic, and exactly the kind of meal I love making again and again.
If you love cozy Italian American recipes like this one, you’ll want a few more in your rotation, too. Serve these with my Italian tomato salad, pair them with pasta night, or use leftover cutlets for chicken parmesan the next day. And if you are planning a full Italian-inspired dinner, recipes like my Best Lemon Tiramisu are perfect for dessert because they keep the whole meal feeling special without making it fussy.
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Ingredient Notes
See recipe card for quantities.
Chicken breasts: Whole chicken breasts are sliced into thin chicken cutlets, then pounded evenly so they cook quickly and stay juicy. Look for large boneless, skinless chicken breasts at the grocery store so you can get several pieces of chicken from each one.
All purpose flour: The flour helps the egg mixture stick to the chicken and gives the crispy coating a better grip. This is one of those simple steps that makes a big difference.
Dry white wine: The dry white wine adds a little fresh flavor to the egg mixture without making the cutlets taste like wine.
Italian seasoned breadcrumbs and panko breadcrumbs: Italian seasoning in the breadcrumbs gives you classic flavor, while panko breadcrumbs help add a lighter crunch. You can use your own breadcrumbs or homemade breadcrumbs if you have them, but plain breadcrumbs will need extra seasoning.
Parmesan cheese: Finely grated Parmesan cheese adds salty, savory flavor to the coating. Parmigiano Reggiano or pecorino romano both work if you want a stronger cheese flavor.
Vegetable or canola oil: Vegetable and canola oil are neutral oils with a higher smoke point, which makes them a good choice for frying.
Step-by-Step Instructions
Step 1: Slice the chicken into thin cutlets, then pound each piece evenly in a plastic freezer bag.
Step 2: Pat the chicken dry, coat in flour, and shake off the excess.
Step 3: Whisk the eggs, white wine, salt, pepper, and garlic powder in a shallow bowl.
Step 4: Stir all of the breadcrumbs, Parmesan cheese, and salt in a second bowl.
Step 5: Dip each piece of chicken into the egg mixture.
Step 6: Then press it firmly into the bread crumb mixture until evenly coated
Step 7: Fry the cutlets in batches until golden brown and cooked through.
Step 8: Transfer the cutlets to a wire rack set over a baking sheet so the crust stays crisp.
Storage and Make Ahead
Storage: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Let them cool before storing, but do not leave them at room temperature for more than 2 hours.
Freezing: Freeze cooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to 2 months. Place parchment paper between layers so they do not stick together.
How to Reheat: The best way to reheat chicken cutlets is in a 375°F oven or air fryer until hot and crisp. A convection oven also works well. Avoid the microwave if you want to keep the coating crisp.
Make Ahead Directions: You can bread the cutlets earlier in the day and keep them covered in the refrigerator until you are ready to fry. This actually helps the coating set and can give you crispier cutlets.
Homemade Italian Chicken Cutlets
Ingredients
- 3 large boneless, skinless chicken breasts
- 3 large eggs
- 2 tablespoons dry white wine
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1 cup Italian seasoned breadcrumbs
- 1 cup Italian Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup vegetable or canola oil
Instructions
- Slice each chicken breast horizontally into thin cutlets. You should be able to get about 4 thin cutlets from each breast. Place each slice into a large heavy-duty zip-lock bag and gently pound to an even ¼-inch thickness. Pat the chicken dry with paper towels so the coating sticks better.
- Place 2 cups of flour in a large bowl that has a lid. Add all the cutlets to the bowl, then seal the lid. Shake the bowl until all the cutlets are coated with flour on both sides. Remove each cutlet, shaking off the excess flour, and place them on a tray or in a 9x13 baking dish.
- In a shallow bowl, whisk together 3 eggs, 2 tablespoons of white wine, ½ teaspoon kosher salt, ½ teaspoon of black pepper, and 2 teaspoons of garlic powder until smooth.
- In another shallow bowl, stir together 1 cup of Italian breadcrumbs, 1 cup Italian Panko, 1 cup of Parmesan cheese, and the remaining ½ teaspoon kosher salt.
- Dip each piece of chicken into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to get a good, even coating. If you want an extra-crisp crust, place breaded cutlets on a tray in the fridge for 30 minutes before frying.
- Heat your oil in a large skillet over medium heat to around 325°-350°F until it shimmers. To test, drop in a pinch of breadcrumbs; if they sizzle steadily, it’s ready. Add cutlets in a single layer without crowding the pan. Cook for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Adjust the heat as needed so the coating browns evenly without burning. If your cutlets are thicker, they may need more time.
- Transfer cutlets to a wire rack set over a baking sheet to drain so both sides stay crisp. Let rest for 2–3 minutes before serving to allow juices to settle.
- Enjoy warm with a squeeze of fresh lemon or alongside pasta, with a salad, or tucked into a crusty sandwich roll with your favorite sauce.
Notes
Nutrition
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