Crispy Italian Chicken Cutlets Recipe
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Jump to RecipeThis Italian chicken cutlets recipe is crispy on the outside, juicy in the middle, and loaded with herbs and spices! A great dinner recipe anytime of year, and a real family favorite.
These chicken cutlets are ready in about 30 minutes, and are so versatile to enjoy. You can serve these cutlets as a tasty chicken sandwich, use them in chicken parmesan, or enjoy them by themselves with steamed vegetables and orzo.
If you’re looking for the absolutely best crispy Italian chicken breast recipe, these cutlets will not disappoint. They are coated in seasoned breadcrumbs and spices, lightly fried in a skillet, and then baked to perfection until golden brown.
To make these extra flavorful, I squeeze lemon juice over the chicken while it’s hot, which gives each bite a wonderful tang. To quote my husband, these cutlets are “epic” and are a favorite dinner idea in our house!
This Crispy Italian Chicken Cutlets Recipe Is
- Bright
- Crisp
- Flavorful
- Tender
- Made without Salt
- A Great Low Sodium Dinner Idea!
Crispy Chicken in 30 Minutes
This Italian chicken cutlets recipe is simple to make, and can be on your table in under 30 minutes. These quick and easy recipes are perfect for those last-minute dinners, or when you just want an easy home cooked meal but don’t want to spend hours in the kitchen. Browse all our 30-minute recipes, that are great for the whole family.
From soups and stews, to pastas and proteins – a simple meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!
What’s In These Crispy Italian Chicken Breast Cutlets?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Locally Raised Chicken: We get most of our meat from a local farm a mile down the road – we bike over to the farm store and stock up! You can also use leftover rotisserie chicken for this recipe too.
- All Purpose Flour: for the breading.
- Eggs
- Seasoned Italian Breadcrumbs – I like using seasoned breadcrumbs for this recipe, which are baked with spices and herbs.
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish.
- Lemon
- Parsley, for garnish
How Do I Make Pan Fried & Oven Baked Chicken Cutlets?
- Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 6 chicken breast halves on a plate and set aside.
- Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the eggs and lightly beat them with a fork. On another place, add the seasoned Italian breadcrumbs and parmesan cheese, and mix well to combine.
- Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and parmesan mixture so it’s evenly coated on both sides. Repeat with each chicken breast half.
- Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.
- Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don’t crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each cutlet, and top with parsley for garnish. Enjoy!
More Modern Chicken Recipes You’ll Love
- Chicken Pasta with Vodka Sauce Recipe
- Coconut Chicken Curry Soup Recipe
- BBQ Chicken Thighs Recipe
- Turmeric Black Pepper Chicken Recipe
- Potato Chicken Noodle Soup
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Crispy Italian Chicken Cutlets
Equipment
- Skillet
- Sheet Pan
Ingredients
- 2 tablespoons olive oil
- 3 chicken breasts
- 1 cup all purpose flour
- 2 eggs
- 1 cup seasoned Italian breadcrumbs
- 1/2 cup parmesan cheese shredded
- 1 lemon sliced
- Parsley for garnish
Instructions
- Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 6 chicken breast halves on a plate and set aside.
- Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the eggs and lightly beat them with a fork. On another place, add the seasoned Italian breadcrumbs and parmesan cheese, and mix well to combine.
- Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and parmesan mixture so it’s evenly coated on both sides. Repeat with each chicken breast half.
- Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.
- Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don’t crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each cutlet, and top with parsley for garnish. Enjoy!
Nutrition
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A feast for my palate