Thin slices of chicken are coated in a traditional breading station of flour, eggs, and seasoned Italian breadcrumbs mixed with Parmesan cheese, then fried until perfectly golden and crispy.
Whether served as a main course, tucked into a crusty sandwich, or topped with a fresh salad, these cutlets are simple, versatile, and always a family favorite.
The secret to truly authentic Italian chicken cutlets is the layering of flavors and textures.
This classic recipe has been passed down through generations and remains a staple for Sunday dinners, holidays, and weeknight meals alike.
Why You Will Love This Recipe for Italian Chicken Cutlets (Cotoletta di Pollo)
- Authentic Italian family-style recipe
- Fried in olive oil for incredible flavor
- Fresh garlic adds savory depth
- Flat-leaf parsley provides freshness and color
- Crispy outside with juicy, tender chicken inside
- Easy enough for weeknight meals
- Perfect for sandwiches, salads, and pasta dishes
- Great for meal prep and leftovers
- Kid-friendly and freezer-friendly
- Uses simple pantry ingredients
Tips for Making the Best Italian Chicken Cutlets (Cotoletta di Pollo)
- Pound the chicken evenly for consistent cooking.
- Let breaded cutlets rest 10 minutes before frying for better adhesion.
- Use freshly grated Parmesan for superior flavor.
- Do not overcrowd the pan.
- Maintain oil temperature around 350 degrees.
- Use a wire rack instead of stacking cutlets to preserve crispness.
- Keep finished cutlets warm in a 175 - degrees oven while frying batches.
- For extra flavor, add a tablespoon of chopped fresh parsley to the breadcrumbs.
- Make a double batch and freeze extras for quick meals.
- Can I make these ahead of time? Yes. Bread the cutlets and refrigerate for up to 24 hours before frying.
- Can I freeze them? Absolutely. Freeze cooked cutlets between sheets of parchment paper for up to 3 months.
- What oil is best for frying? Vegetable oil, canola oil, peanut oil, or light olive oil work beautifully. How do I reheat leftovers? Place on a baking sheet and heat in a 375-degree oven for 10 minutes to restore crispness.
- These can also be served and dipped in: ranch dressing, blue cheese dressing, garlic aioli, or try one of our 18 different dipping sauces.
Serving Ideas with Chicken Cutlets
- Serve with creamy risotto.
- Pair with roasted potatoes and vegetables.
- Top with arugula, tomatoes, and shaved Parmesan.
- Make Italian chicken cutlet sandwiches on hard-crusted rolls.
- Serve with pasta aglio e olio.
- Add to a crusty Italian sandwich with roasted peppers and sharp provolone cheese.
- Serve with pasta and marinara sauce.
- Use for Chicken Parmesan or a Marsala Butter Sauce
- Slice over Caesar salad.
- Layer into any kind of wraps: ie, with lettuce, tomato, and pepperoni.
- Serve alongside sautéed broccoli rabe.
- Add to an antipasto platter.
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Italian Chicken Cutlets (Cotoletta di Pollo)
Yield: 12
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
These authentic Italian breaded chicken cutlets are one of the most beloved comfort foods found in Italian kitchens.
Ingredients
- 2 pounds boneless skinless chicken breasts
- salt and freshly ground black pepper to taste
- Breading Station ( added to 3 clean pie plates)
- Pie Plate #1
- 1 cup all-purpose flour, season whisk in: 1 teaspoon each, salt, pepper, granulated garlic powder
- Pie Plate #2
- 4 large eggs
- 2 tablespoons water
- Pie Plate #3
- 2 cups Italian seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 4 cloves fresh garlic, minced very finely
- 1/4 cup chopped fresh Italian flat-leaf parsley
- 1/2 teaspoon black pepper
- For Frying
- 1 to 1 1/2 cups extra-light olive oil or regular olive oil ( or use vegetable, peanut oil, or another oil you prefer)
Instructions
- Directions
- Slice each chicken breast horizontally into thin cutlets.
- Place between sheets of plastic wrap or parchment paper.
- Pound lightly until approximately 1/4-inch thick (using a pounding mallet).
- Season both sides with salt and pepper.
- Set Up A Breading Station:
- 1. Place seasoned flour in the first pie plate.
- 2. In the second pie plate, whisk together eggs and water.
- 3. In the third pie plate, combine: Italian breadcrumbs, Parmesan cheese, Fresh minced garlic, chopped flat-leaf parsley, and black pepper
- Steps:
- Dredge each cutlet in flour and shake off excess.
- Dip completely into the egg mixture.
- Press firmly into the breadcrumb mixture, coating both sides thoroughly.
- Place on a tray and let rest for 10 minutes before frying.
- Heat olive oil in a large skillet over medium heat.
- When the oil reaches approximately 350 degrees, carefully add the cutlets; do not overcrowd the pan ( the temperature of the oil will drop, adding too many at a time).
- Fry for 3 to 4 minutes per side until deep golden brown and cooked through.
- Transfer to a wire rack or paper towel-lined tray.
- Sprinkle immediately with a little more Parmesan cheese and fresh parsley if desired.
Notes
Tips for Making the Best Cotoletta di Pollo (Chicken Cutlets)
- Pound the chicken evenly for consistent cooking.
- Let breaded cutlets rest 10 minutes before frying for better adhesion.
- Use freshly grated Parmesan for superior flavor.
- Do not overcrowd the pan.
- Maintain oil temperature around 350 degrees.
- Use a wire rack instead of stacking cutlets to preserve crispness.
- Keep finished cutlets warm in a 175 - degrees oven while frying batches.
- For extra flavor, add a tablespoon of chopped fresh parsley to the breadcrumbs.
- Make a double batch and freeze extras for quick meals.
- Can I make these ahead of time? Yes. Bread the cutlets and refrigerate for up to 24 hours before frying.
- Can I freeze them? Absolutely. Freeze cooked cutlets between sheets of parchment paper for up to 3 months.
- What oil is best for frying? Vegetable oil, canola oil, peanut oil, or light olive oil work beautifully. How do I reheat leftovers? Place on a baking sheet and heat in a 375-degree oven for 10 minutes to restore crispness.
Serving Ideas with Chicken Cutlets
- Serve with lemon wedges and a fresh green salad.
- Pair with roasted potatoes and vegetables.
- Top with arugula, tomatoes, and shaved Parmesan.
- Make Italian chicken cutlet sandwiches on crusty rolls.
- Serve with pasta aioli.
- Add to a crusty Italian sandwich with roasted peppers and sharp provolone cheese.
- Serve with pasta and marinara sauce.
- Use for Chicken Parmesan or a Marsala Butter Sauce
- Slice over Caesar salad.
- Layer into wraps with lettuce, tomato, and pepperoni on top.
- Serve alongside sautéed broccoli rabe.
- Add to an antipasto platter.
Other Side Dish Suggestions
- mushrooms sliced, carrots, peas
- corn on the cob
- any kind of potatoes
- roasted vegetables
- pasta with butter
- rice, white or brown
- Caprese salad
- baked artichoke hearts
Nutrition Facts
Calories
889Fat (grams)
56 gSat. Fat (grams)
13 gCarbs (grams)
65 gFiber (grams)
3 gNet carbs
61 gSugar (grams)
1 gProtein (grams)
30 gSodium (milligrams)
874 mgCholesterol (grams)
118 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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