Italian Chicken Cutlets

Ingredients

• 2 large (about 600 g; 1.3 lb)chicken breasts
• 1 teaspoonsalt
• 1 teaspoongarlic powder
• ½ teaspoonblack pepper
• 2 largeeggs
• 85 g (⅔ cup)plain flour
• 100 g (1 cup)breadcrumbs
• 2 teaspoonsItalian seasoning
• ⅓ teaspoonsalt
• 45 ml (3 tablespoons)olive oil
• 14 g (1 tablespoon)butter

Instructions

1. 1

   Prepare the chicken

   Trim the tenderloin from each breast and slice the main part horizontally into two thinner cutlets. Cover with cling film if you like, then pound the pieces until thin and even. Season one side with the teaspoon of salt, garlic powder and pepper, then add a little more salt to the other side.

2. 2

   Set up bowls

   Put the flour in one bowl and whisk the eggs in a second. In a third bowl, mix the breadcrumbs with the Italian seasoning and ⅓ teaspoon of salt.

3. 3

   Coat the cutlets

   Dip each cutlet in flour and shake off the excess, then coat it in egg and let the excess drip away. Press it into the breadcrumb mixture, turning it a few times to cover evenly. Set it on a plate and repeat with the remaining pieces.

4. 4

   Pan-fry the chicken

   Heat a large frying pan over high heat, then reduce the heat to medium-high. Add a little over 1 tablespoon of olive oil and ½ tablespoon of butter. When sizzling, cook 2–3 cutlets at a time for 2½–3 minutes per side, until golden and crisp. Add more oil and butter between batches as needed, and finish with a little sea salt.

5. 5

   Use the air fryer

   Preheat the air fryer to 200°C (400°F). Arrange the cutlets in a single layer, spray both sides with oil and cook for 10–12 minutes, turning and spraying again halfway through. Cook until golden and done, with an internal temperature of 75°C (165°F).

6. 6

   Bake in the oven

   Preheat the oven to 220°C (425°F). Set the cutlets on a wire rack over a baking tray, spray generously with oil and bake for 18–22 minutes, turning halfway through, until golden and cooked through.

7. 7

   Serve the cutlets

   Serve as you like: sliced over a salad, tucked into a sandwich, or alongside pasta and marinara.

What are Italian chicken cutlets?

Chicken cutlets are thin pieces of chicken coated in crumbs and cooked until crisp. They draw on the Italian tradition of breaded cutlets, often associated with dishes such as cotoletta.

This version uses garlic powder and Italian seasoning for a savoury, herby crumb. Thin, even pieces cook quickly and give the coating a chance to brown without leaving the chicken dry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 31g protein, 28g carbs, 18g fat.

The chicken supplies most of the protein, while the flour and breadcrumbs provide much of the carbohydrate. The coating, olive oil, butter and eggs contribute fat; pair a cutlet with salad or vegetables for a balanced plate.

Choosing the chicken

Even pieces: Slice each breast into thinner cutlets, then pound them to a similar thickness. This helps them cook at the same pace.

Tenderloins: Remove the tenderloin before slicing the main breast. Keep the pieces together with the other cutlets so they can be coated and cooked in the same batches.

Build an even coating

Flour first: Shake off excess flour so the egg has a light, even surface to cling to.

Egg and crumbs: Let extra egg drip away, then press each cutlet into the seasoned crumbs. A firm press and a few turns help cover the edges as well as the flat surfaces.

Getting the crisp finish

Pan-frying: Wait for the oil and butter to sizzle before adding the chicken. Cook in batches rather than crowding the pan, and add more fat between batches if needed.

Air fryer or oven: Arrange the cutlets in a single layer and use the stated spray of oil to help the coating brown. For the air fryer, turn and re-spray halfway through; for the oven, turn the cutlets halfway through baking.

Check for doneness

Colour: Look for a golden, crisp crumb, but do not rely on colour alone to judge whether the chicken is cooked.

Temperature: The air-fryer method gives an internal temperature of 75°C (165°F) as its doneness cue. Check the thickest part of a cutlet.

Timing and serving

Batch size: The pan-frying method cooks 2–3 cutlets at a time, so the total time at the hob depends on the size of the pan and the number of batches.

Pairings: Serve the cutlets with salad for a fresh contrast, or add pasta and marinara for a more substantial meal. They also work sliced in a sandwich.

Recipe notes & tips

• Pound the cutlets to an even thickness so thinner areas are less likely to overcook.
• Shake off excess flour and egg at each stage to keep the crumb coating neat.
• Press the breadcrumbs onto the chicken rather than simply laying the cutlet on top.
• Cook in batches in the frying pan to give each cutlet room to crisp.
• Use a wire rack over the baking tray for the oven method, as directed.
• Turn the cutlets halfway through the air-fryer or oven cooking time.

Variations

• Extra herbs: Add more Italian seasoning to the breadcrumb mixture.
• Sandwich filling: Slice a cooked cutlet and serve it in a sandwich.
• Salad topper: Cut the cooked chicken into strips and arrange it over salad.
• Marinara side: Serve with pasta and marinara for a more substantial meal.

Common mistakes to avoid

• Uneven thickness: Pound the chicken until the pieces are thin and even so they cook consistently.
• Clumpy coating: Shake off excess flour and egg before moving to the next bowl.
• Bare patches: Press and turn each cutlet in the breadcrumbs to cover it evenly.
• Crowded frying pan: Cook only 2–3 cutlets at a time so there is room for them to crisp.
• Skipping the turn: Flip the cutlets halfway through air-frying or baking for more even cooking.

How to store

Refrigerate leftover cutlets in a covered container and eat within 3 days. Reheat in an oven or air fryer until hot, which helps the coating regain some crispness.

Frequently asked questions