These delicious Italian Chicken Cutlets are breaded in flavorful crumbs and fried until golden — a simple, satisfying weeknight dinner. Juicy and tender, this family recipe delivers great flavor using only a handful of everyday ingredients.
Table of Contents
Why you’ll love this recipe
Italian chicken cutlets, or cotolette di pollo, are a beloved Italian classic. They appeal to both kids and adults and pair beautifully with a crisp salad or roasted vegetables. These cutlets are economical, versatile, and quick to prepare — perfect for turning into a salad topping, a sandwich filling, or the main for a family meal.
For complete ingredient quantities and full instructions, see the printable recipe card at the bottom of the page.
Ingredient notes
This recipe uses a few straightforward ingredients:
- Chicken breasts – use whole breasts sliced into cutlets or buy pre-sliced thin chicken breasts.
- Italian breadcrumbs – homemade breadcrumbs with herbs and spices are best, but quality store-bought crumbs work well too.
- Parmesan (Parmigiano) – finely grated so it blends evenly with the crumbs.
- Dry white wine – any inexpensive dry white is fine; it adds a subtle depth to the marinade.
- Garlic – fresh garlic gives the most flavour; substitute garlic powder if needed.
Instructions
Slice each chicken breast in two (or three) horizontally to make even cutlets.
Place pieces between sheets of plastic or parchment and gently pound with a meat mallet until uniformly thin.
Whisk together the marinade: egg, white wine, crushed garlic, salt and pepper.
Turn each cutlet in the egg mixture to coat. Cover and refrigerate for at least 15 minutes, up to a few hours.
Mix Italian breadcrumbs with grated Parmesan in a shallow dish.
Lift each cutlet from the marinade and press into the breadcrumb mixture so the crumbs adhere evenly.
Make sure both sides are coated and gently press the crumbs so they stick.
Heat a generous amount of oil in a large skillet over medium-high heat. Shallow fry the cutlets until golden brown and cooked through, turning once.
Hint: You can bake the cutlets for a lighter finish. Preheat a baking sheet in the oven, place the cutlets on the hot sheet, and bake at 350°F (180°C) for about 15 minutes, flipping halfway.
Substitutions
- Parmesan – swap for Pecorino Romano for a saltier, sharper flavor.
- Dry white wine – if needed, use a splash of chicken stock or a mild vinegar diluted with water; avoid strong spirits unless you prefer that taste.
- Garlic – garlic powder or jarred minced garlic can be used in a pinch.
Variations
- Spicy – stir red pepper flakes into the breadcrumb mixture to give the cutlets a kick.
- Other proteins – the same method works for thin slices of veal, pork, or beef.
- Bone-in pieces – thighs or legs can be prepared similarly; adjust cook time and check with a thermometer.
Equipment
A meat mallet makes quick work of flattening the breasts; a rolling pin or the base of a heavy skillet will also do. You’ll also need a sharp knife, a large frying pan or skillet, bowls, and basic utensils.
Storage
Store leftover cutlets in an airtight container in the refrigerator for 2–3 days. To make ahead, prepare through the crumb coating, cover, and refrigerate for up to 24 hours, or freeze uncooked cutlets separated by plastic for up to 3 months.
Tips for Success
- Use uniformly thin cutlets so they cook evenly; if needed, buy pre-sliced cutlets.
- Pound between plastic or parchment to minimize mess and prevent tearing.
- Be gentle when pounding to avoid ripping the meat; aim for consistent thickness.
- Allow time for the cutlets to marinate in the egg mixture for juicier results.
FAQ
Chicken cutlets are thinner slices of chicken breast achieved by slicing the breast horizontally; they cook faster and more evenly than a whole breast.
Olive oil is a great choice for frying, but sunflower, grapeseed, or other neutral vegetable oils work well too. A small knob of butter added to the oil enhances flavor.
Yes. Chicken cutlets (cotolette di pollo) are enjoyed in Italy and are a familiar home-cooked dish.
Serving suggestions
Serve the cutlets with a squeeze of fresh lemon and sides like crispy roast potatoes or a light couscous or green salad. They also make excellent sandwiches or are delicious tucked into focaccia.
More recipes like this
Try other simple chicken dishes such as braised chicken, butterflied roast chicken, or honey-baked chicken wings for more family-friendly meals.
Made this recipe? Please leave a star rating and a short review. Consider subscribing to the newsletter for more recipes.
Italian Chicken Cutlets Recipe
Ingredients
- 1 pound (450 grams) skinless chicken breast (about two breasts)
For marinade
- 1 egg
- 1 garlic clove
- 1 tablespoon dry white wine
- salt and pepper to taste
For crumb coating and frying
- 1 cup Italian bread crumbs homemade or store-bought
- ¼ cup grated Parmesan cheese
- olive oil for frying see notes
Instructions
-
Slice each chicken breast in two horizontally.
-
Pound between two sheets of plastic or parchment until thin and even.
-
Whisk the marinade: egg, white wine, crushed garlic, salt and pepper. Refrigerate until needed.
-
Add the cutlets to the marinade, turning to coat. Cover and chill for 15 minutes to 3 hours.
-
Combine breadcrumbs and Parmesan in a shallow dish.
-
Lift each cutlet from the marinade, dredge in the crumbs and press to adhere.
-
Heat oil in a large pan over medium-high heat and shallow fry the cutlets until golden and cooked through.
-
Serve immediately with a squeeze of fresh lemon.
Notes
- Use thin, even cutlets for consistent cooking; buy them pre-sliced if preferred.
- Pound the meat between protective sheets to reduce mess and tearing.
- Don’t over-pound — keep the cutlets intact and evenly thick.
- Allow at least 15 minutes of marinating time for juicier results.
- Olive oil is recommended for frying, or use a neutral vegetable oil if you prefer.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate and will vary based on specific ingredients and brands used.