Italian Chicken Cutlets

Ingredients

• 40 g (⅓ cup)plain flour
• 2 largeeggs, beaten
• 60 g (1 cup)panko breadcrumbs
• 50 g (½ cup)grated Parmesan cheese
• 2 teaspoonsdried Italian seasoning
• 4 boneless, skinless chicken breasts, 140–170 g (5–6 oz) eachchicken breasts
• to tastekosher salt and freshly ground black pepper
• 30 g (2 tablespoons), dividedbutter
• 90 ml (6 tablespoons), dividedvegetable oil, such as avocado oil or another high-heat oil, or olive oil
• to tastefresh Italian parsley, finely chopped, for garnish
• 1lemon, cut into wedges for serving (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 95°C (200°F).

2. 2

   Prepare the tray

   Set an oven-safe rack inside a baking sheet.

3. 3

   Set up coating

   Arrange three shallow bowls. Put the flour in one and the beaten eggs in another; mix the panko, Parmesan and Italian seasoning in the third.

4. 4

   Flatten the chicken

   Put one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound it with a meat mallet or rolling pin until 1.3 cm (½ inch) thick, then repeat with the other breasts. Season both sides of each with salt and pepper.

5. 5

   Coat each cutlet

   Work with one breast at a time. Coat it in flour and shake off the excess, dip it in the beaten egg and let excess drip away, then press both sides into the breadcrumb mixture. Place each coated breast on a clean plate or platter.

6. 6

   Fry in batches

   Heat 15 g (1 tablespoon) of the butter and 45 ml (3 tablespoons) of the vegetable oil in a large non-stick frying pan over medium heat until hot. Carefully add two chicken breasts and cook for 3–5 minutes per side, until cooked through and the crust is golden and crisp. Transfer them to the prepared baking sheet and keep them in the preheated oven. Add the remaining butter and oil to the pan, then cook the other two breasts for 3–5 minutes per side, until crisp, golden and cooked through.

7. 7

   Garnish and serve

   Place one chicken breast on each of four dinner plates. Sprinkle lightly with kosher salt, garnish with parsley and serve straight away, with lemon wedges if desired.

What are Italian chicken cutlets?

Chicken cutlets are thin portions of chicken coated in breadcrumbs and fried until crisp. This style draws on the Italian tradition of breaded, pan-fried meat, often served simply with lemon.

Here, panko gives the coating a light crunch, while Parmesan and dried Italian seasoning add savoury flavour. The cutlets are fried in batches and kept warm in a low oven, making it easier to serve all four together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 37g protein, 28g carbs, 35g fat.

The chicken supplies most of the protein, while the flour and panko contribute carbohydrates. The oil, butter, eggs and Parmesan account for much of the fat; serve a cutlet with vegetables or salad to balance the plate.

The coating choices

Flour: a light coating helps the beaten egg cling to the chicken. Shake off any excess so the layers do not become heavy.

Panko and Parmesan: the larger, airy crumbs form a crisp crust, and grated cheese adds savoury depth. Press the mixture gently onto both sides so it adheres.

Flattening the chicken

Even thickness: pound each breast to about 1.3 cm (½ inch) so it cooks at a similar rate from edge to edge. A zip-top bag or plastic between the chicken and mallet helps contain splashes.

Careful handling: use steady, even strokes rather than striking hard in one spot. This helps avoid tearing the meat or leaving a thin, overcooked edge.

Getting the crust crisp

Hot fat: heat the butter and oil before adding the chicken. The coating should sizzle when it enters the pan, but the fat should not smoke.

Room to fry: cook two cutlets at a time in the large pan. Crowding can cool the pan and make the coating less crisp, so leave space around each piece.

Checking doneness and timing

Golden coating: allow 3–5 minutes per side, as stated in the method, and look for an even golden-brown crust. The exact time can vary with the cutlets and pan.

Cooked through: check that the thickest part is no longer pink; if using a food thermometer, the centre should reach 74°C. Keep the first batch on the rack in the 95°C (200°F) oven while the second batch cooks.

Serving the cutlets

Lemon and parsley: add parsley just before serving for a fresh finish, and offer lemon wedges for a sharp, bright contrast to the fried coating.

On the plate: pair a cutlet with a green salad or cooked vegetables, and add potatoes, rice or bread if you want a more substantial meal.

Recipe notes & tips

• Pound the breasts to an even thickness so they cook consistently.
• Set up the flour, egg and crumb bowls before you start coating the chicken.
• Shake excess flour from each breast before dipping it in egg.
• Press the panko mixture gently onto the chicken to help it stay in place.
• Let the oil heat before adding the first batch, and keep it below smoking point.
• Use the oven-safe rack to hold the first batch while the remaining cutlets fry.

Variations

• Add garlic: mix a little garlic powder into the breadcrumb mixture for extra savoury flavour.
• Use fresh herbs: replace the dried Italian seasoning with finely chopped fresh herbs in the coating.
• Try another hard cheese: use finely grated Pecorino in place of the Parmesan.
• Serve with tomato sauce: offer warm tomato sauce on the side for dipping.
• Make a sandwich: tuck a cutlet into a crusty roll with lettuce and tomato.

Common mistakes to avoid

• Uneven thickness: pound the chicken evenly so thin edges do not dry out before the centre cooks.
• Wet, loose coating: shake off excess flour and egg before moving to the next bowl.
• Crowded pan: fry only two cutlets at a time so the coating has room to brown.
• Oil not hot enough: wait for the fat to heat before adding the chicken, or the crumb may absorb more oil.
• Overheated fat: lower the heat if the butter or crumbs begin to darken too quickly.
• Skipping the rack: rest the first batch on the oven-safe rack so air can circulate around the crust.

How to store

Refrigerate cooled cutlets in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot to help the coating crisp again; microwaving can soften it.

Frequently asked questions