This is the best recipe you’ll ever find for Crispy Italian Breaded Chicken Cutlets! Thin slices of chicken breast are coated with a homemade seasoned breadcrumb mixture and then fried in extra virgin olive oil until they are golden brown and crispy.
In New Jersey, breaded chicken cutlets from Italy are a common dish. This is the best recipe you’ll ever make for them. This is the most popular recipe on my website for good reason – its perfect. Just read the comments!.
This crispy chicken cutlet recipe was developed over several years. I used my professional cooking skills to improve a recipe that had been passed down through my Italian family in order to make the crispiest, tastiest chicken cutlets possible.
My old friend, chef Michelle, taught me some key tips for making these back when we cooked together at Lisas Italian Market in Ventnor, NJ. Her cutlets are legendary and this recipe wouldnt exist without her!
Keep reading to learn all of my secrets to making the best Italian pan fried chicken cutlets youll ever try!
Love crispy chicken cutlets? Try my recipe for crispy Chicken Milanese with lemony arugula salad, or check out this brilliant method for making the crispiest Chicken Parmesan recipe!
Chicken is a versatile protein that’s a staple in many home kitchens. From roasted whole chickens to grilled chicken breasts there are endless ways to enjoy this lean, budget-friendly meat. One popular chicken preparation is the chicken cutlet – a thin tender cutlet that cooks up fast and crispy.
So what exactly is a chicken cutlet? Keep reading to learn everything you need to know about this tasty chicken cut!
What is a Chicken Cutlet?
A chicken cutlet is a thin slice of boneless, skinless chicken breast. To make a cutlet, the chicken breast is cut in half horizontally, then pounded until they are all the same thickness, about 1/2 inch.
Since there are no thick spots on this cut, the chicken cooks quickly and evenly. To get a deliciously crispy crust, you can coat chicken cutlets in bread crumbs and pan fry or sauté them.
Chicken cutlet, chicken scallopini, and chicken schnitzel are all names for the same basic cut and cooking method. They originated from Italian, German, and Austrian cuisines respectively.
Benefits of Chicken Cutlets
There are several benefits that make chicken cutlets a smart choice:
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Quick cooking: With their thin profile, cutlets cook faster than a whole chicken breast, making them ideal for weeknight meals.
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Even cooking: No need to worry about undercooked centers or overdone edges. The thin cut lets them cook evenly all the way through.
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More servings per pound: You can slice one chicken breast into two or more cutlets, getting more servings from each pound. This makes them budget-friendly.
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Easy to bread: The thin cutlets offer a large surface area that’s perfect for breading and frying for a crispy crust.
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Flavorful: When pounded thin, cutlets absorb flavors and spices efficiently. A quick marinade goes a long way.
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Versatile: Chicken cutlets are tasty on their own but also perfect in sandwiches, salads, pastas, and more.
How to Make Chicken Cutlets
Making chicken cutlets at home is simple. Here’s a step-by-step guide:
1. Slice the chicken breast horizontally. To keep it steady, put your hand on top of the breast. With a chef’s knife that is very sharp, cut the thickest part into two thin pieces.
2. Pound the cutlets. Place each cutlet between two pieces of plastic wrap. Use a meat mallet or heavy skillet to gently pound each cutlet to an even 1⁄2 inch thickness.
3. Season the cutlets. Season both sides with salt, pepper, and any other spices you like. Let them marinate for extra flavor.
4. Bread the cutlets (optional). For crispy breaded cutlets, dip the cutlets in flour, egg wash, then breadcrumbs. Refrigerate for 30 minutes before frying.
5. Cook the cutlets. Pan fry in olive oil over medium-high heat for 2-3 minutes per side until browned and cooked through. Drain on a paper towel-lined plate.
That’s all there is to it! For perfectly juicy and crispy chicken cutlets, follow these simple steps. Adjust the seasoning and breading to suit your taste.
Serving Suggestions for Chicken Cutlets
From Italian to Asian flavors, the possibilities are endless when it comes to serving chicken cutlets. Here are some tasty ideas:
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Chicken Parmesan – Top cutlets with marinara sauce and mozzarella cheese then broil
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Chicken Milanese – Bread cutlets and serve over an arugula salad with lemon vinaigrette
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Chicken piccata – Saute cutlets in a pan sauce of lemon, butter and capers
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Chicken katsu – Bread cutlets with panko crumbs and serve with Japanese tonkatsu sauce
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Chicken Caesar salad – Dice cutlets and add to a classic Caesar salad
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Chicken sandwiches – Layer cutlets with cheese, veggies and condiments on rolls
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Chicken tacos – Dice and add to tacos along with favorite toppings
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Chicken stir fry – Slice cutlets and stir fry with veggies in a teriyaki or sweet chili sauce
The applications are endless! Chicken cutlets are also great meal prepped or enjoyed as leftovers.
Tips for Cooking Juicy, Golden Chicken Cutlets
Follow these tips for the crispiest, juiciest chicken cutlets every time:
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Pound evenly – Irregular thickness leads to uneven cooking. Take care to pound each cutlet to an even thickness.
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Use a meat mallet – For best results, use a meat mallet or pounder rather than a rolling pin or skillet. The texture helps thin the meat.
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Don’t overcrowd the pan – Cook cutlets in a single layer with space between each piece. Overcrowding steams rather than browns.
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Preheat properly – Allow the oil to preheat until shimmering before adding cutlets. This prevents the crust from absorbing too much oil.
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Use a wire rack – Drain fried cutlets on a wire rack instead of paper towels to maintain crispiness.
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Check temperature – Use an instant read thermometer to confirm cutlets reach 165°F internally when fried.
Follow these simple tricks for the perfect chicken cutlets every time. Now that you know what they are and how to make them, it’s time to add juicy, crispy chicken cutlets to your dinner rotation!
How to make chicken cutlets – Step by step instructions
- þ cup of cheese, garlic, parsley, Italian seasoning, and breadcrumbs should all be put in a medium-sized shallow bowl. Add salt and pepper, and then use your fingers to mix it all together, making sure the garlic is spread out evenly among the breadcrumbs.
- Put three eggs, ½ cup of cheese, a pinch of salt and pepper, and one tablespoon of water in a medium-sized, shallow bowl. Use a whisk to mix the ingredients together.
- In a second shallow bowl or plate, add the flour. Add the salt and pepper, and mix it all together.
Why This Recipe Works
- This is an easy recipe that anyone can follow. I started making these when I was a child.
- These are made with homemade seasoned breadcrumbs instead of Italian breadcrumbs from the store. This makes them extra crispy and cheesy.
- By pounding the chicken very thin, it can be cooked all the way through in the pan, without needing to go into the oven.
- When you season each chicken breast before you bread it, the meat stays juicy and full of flavor.
- When you add grated cheese to the egg mix, the breading gets even crispier and tastes better.
Breadcrumbs – If you have homemade breadcrumbs – use those. Otherwise, unseasoned Panko breadcrumbs are the way to go. Theyre lighter than traditional breadcrumbs and make the best crispy coating. I prefer to season my own breadcrumbs rather than using already seasoned Italian breadcrumbs because the flavor is so much better.
Grated Cheese – You can use either a good quality parmesan, such as Grana Padano or Parmigiano Reggiano, or a good quality Pecorino Romano, such as Locatelli. Use either one or both, just make sure youre using the good stuff – it makes a difference.
Chicken – Use boneless, skinless chicken breasts for this recipe. You can start with whole chicken breasts and slice them thin, or buy chicken breasts that have already been thinly sliced. We’ll go one step further and pound the chicken until it is very thin. The thinner they are, the better they are.
Extra Virgin Olive Oil – Some people say you should never to fry in extra virgin olive oil, but I disagree. It makes all the difference in this recipe and gives the chicken much more flavor than when its fried in vegetable oil. For frying, use a less expensive olive oil and not the top-shelf stuff thats best reserved for finishing.
*Find the full ingredient list in the recipe card below!
Meat Mallet – Pounding out the chicken ensures it will fry up evenly without having to go into the oven to finish. A meat pounder works best, but you can use the bottom of a skillet or a flat bottomed coffee mug in a pinch.
Wire Rack – You can drain the fried chicken cutlets on paper towels, but a wire rack will help them stay extra crispy.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
Is a chicken cutlet just a chicken breast?
What is a Chicken Cutlet? A chicken cutlet is simply a boneless skinless chicken breast that has been cut in half horizontally. Sometimes they’re pounded with a meat pounder to make them thinner and more even. Chicken breasts usually take about 15 minutes to cook through on the stove.
What’s the difference between chicken thighs and cutlets?
Chicken thigh cutlets and chicken thighs are the same cut of meat with one key difference. The cutlet has the bone in and the thigh doesn’t.
What is a chicken cutlet?
Cutlet is a word used in cooking to describe a thin, boneless piece of chicken, veal, pork, or lamb that cooks quickly and is usually fried in a pan. Most cutlets are made by pounding the meat until there’s even thinness and are often dusted with flour or coated in breadcrumbs before cooking.
What are chicken cutlets good for?
Chicken cutlets are a godsend when it comes to quick and easy meals. The thin slices are perfect for searing and frying, but they also make great options if you’re just looking for a piece of meat you know will quickly cook evenly.