Homemade Italian Chicken Cutlets

Homemade Italian chicken cutlets are thin, juicy chicken breasts coated in seasoned breadcrumbs and Parmesan cheese, then fried until golden and crisp. They are perfect for a quick weeknight dinner, sandwiches, or serving with pasta and salad.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 615kcal

Author Tina Frank

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

Even thickness is key. Pounding the chicken ensures the centers cook through without overcooking the edges.

Keep the oil at the right heat! I found that if you stay around 325-350°F, it will give you the best results.

You can place a thermometer in your oil to use as a temperature gauge. If it’s too hot, the crust will burn before the inside cooks. If it’s too low, it’ll turn greasy.

Fry in batches. Crowding the pan cools the oil and prevents browning.

A wire rack keeps the crust from steaming and getting soggy while it rests. If you don’t have one, use paper towels, but flip the cutlets once so both sides stay crisp.

Nutrition