Italian Chicken Cutlets

Crispy, golden Italian chicken cutlets with a garlicky, herby crumb — a versatile base recipe that's ready in about 35 minutes, with pan-fried, air fryer and baked options included. Find step-by-step photos and more recipe tips above.

📝 Ingredients

• 2 large chicken breasts (about 1.3 lbs / 600 grams)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 large eggs
• 2/3 cup flour (85 grams)
• 1 cup breadcrumbs (100 grams)
• 2 teaspoons Italian seasoning
• 1/3 teaspoon salt
• 3 tablespoons olive oil (45 ml )
• 1 tablespoon butter (14 grams)

👨‍🍳 Instructions

1. 1Prep chicken breasts: Cut away the tenderloin from each chicken breast and slice the main piece into two thinner cutlets. Cover with clingwrap (optional) and pound with a meat hammer until thin and even. Season one side with the salt, garlic powder and pepper, and the other side with a touch more salt.
2. 2Set up a breading station: flour in the first bowl, whisked eggs in the second, and breadcrumbs mixed with Italian seasoning and salt in the third.
3. 3Dip into flour, then eggs, and then breadcrumbs with Italian seasoning: Dip each cutlet in flour (shaking off excess), then egg (shaking off excess), then press into the breadcrumbs, flipping a few times to coat evenly. Place on a plate and repeat with the remaining pieces.
4. 4Pan-fry: Heat a large skillet over high heat, then reduce to medium-high. Add a tablespoon and a bit of olive oil and half a tablespoon of butter. Once sizzling, cook 2-3 cutlets at a time for 2.5-3 minutes per side until golden and crispy, adding more oil/butter between batches as needed. Sprinkle with a little sea salt to finish.
5. 5Air fryer method: Preheat to 200°C/400°F. Arrange cutlets in a single layer, spray both sides with oil, and cook 10-12 minutes, flipping and re-spraying halfway, until golden and cooked through (internal temp 165°F/75°C).
6. 6Oven method: Preheat to 220°C/425°F. Place cutlets on a wire rack over a baking tray, spray generously with oil, and bake 18-22 minutes, flipping halfway, until golden and cooked through.
7. 7Serve however you like — sliced over a salad, in a sandwich, or alongside pasta and marinara.