Breaded Italian Chicken Cutlets - pounded thin chicken cutlets coated with eggs and Italian seasoned breadcrumbs, fried and then baked until perfectly tender. This recipe is one of my very popular Chicken Cutlet Recipes and is an easy weeknight meal option that's ready in 30 minutes!
What's for dinner tonight in your kitchen? If you're looking for one of my Family's Favorite Chicken Recipes that's ready in 30 minutes, you're going to love this recipe for Breaded Italian Chicken Cutlets.
Italian Chicken Cutlets
Italian Chicken Cutlets is a recipe my mother made all the time for our family. Actually, I think every kid from Queens grew up on this recipe. As a matter of fact, I think we had breaded Italian style chicken cutlets at least once a week and then again if my mom made Chicken Parmesan.
Thin Chicken Cutlet Recipes
All you need to do is add a side dish of maybe homemade mac and cheese or mashed potatoes and you have an easy meal to serve to your family. My son, Michael, loves chicken this way and will usually requests it when he is home visiting from college.
This recipe is very similar to Vinny's Mom's Chicken Cutlet Recipe or Jersey Shore Chicken Cutlets that's crazy popular on You Tube. In fact these two terms came up recently when I was searching for my own recipe online.
Make sure you check out my Chicken Cutlet Mayonnaise Recipe that uses crushed Ritz crackers as the crumb base. It's so delicious!
Helpful Kitchen Tools
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- Meat Mallet - for years I used the back of my measuring cup or even a rolling pin. I finally broke down and purchased the meat mallet below. It really does work so much better!
- Food Prep Trays - I love using these for mess free breading and dipping.
- Glass Baking Dishes - I love these pretty casserole dishes.
Main Ingredients Needed
- 2 boneless skinless chicken breasts, sliced thin and pounded thin.
- 1 cup unseasoned breadcrumbs
- Parsley, garlic powder, salt and pepper
- One egg; slightly beaten
- Vegetable oil
Thin Sliced Chicken Cutlets Recipes
The secret to great chicken cutlets recipes is to start out with boneless chicken breasts and slice them through the middle to butterfly them and make them thin.
- Lay the boneless skinless chicken breast on a cutting board that's been lined with waxed paper or parchment paper.
- Slice the chicken breast horizontally into two even pieces.
- Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
Step 1: Bread the chicken
Combine the breadcrumbs with the parsley, garlic powder, salt and pepper in a shallow baking dish. Then whisk together the eggs in a small bowl that’s big enough to hold the chicken. Set aside while you prepare the chicken cutlets.
Next, dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
Step 2: How to Fry Chicken Cutlets
Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 4 minutes on each side until they are golden brown, but don't cook all the way through. We're going to finish cooking them in the oven.
Step 3: Baking Instructions
The one thing I have learned over the years of making and perfecting this recipe is that by finish cooking the chicken in the oven gives you a much more tender chicken cutlet than by just frying them.
- Once the cutlets are browned on both sides, drain them on a paper towel and then place them in a baking dish.
- Bake in a 375 degree oven for another 15 minutes.
- Always check chicken using a Digital Meat Thermometer to make sure it has reached an internal temperature of 165 degrees.
Step 4: Serving Tips
Here are some delicious side dishes to serve with the Breaded Chicken Cutlets:
- My children love this easy recipe for Homemade Mac and Cheese as a side dish with chicken cutlets.
- Twice Baked Potatoes is another family favorite!
- Roasted Asparagus
Tried this recipe? Let me know in the comments and don't forget to rate it!
- 2 boneless skinless chicken breasts
- 1 cup breadcrumbs
- 1 tsp dried parsley
- 1 tsp garlic powder
- Salt and Pepper
- 1 egg; slightly beaten
- ¼ cup vegetable oil
- Stir the parsley, garlic powder, salt and pepper into the breadcrumbs. set aside while you prepare the chicken.
- Using a sharp knife, slice each chicken breast horizontally in half to get a thinner sliced chicken breast - "butterflying" the cutlets. Depending on how thin you slice the chicken breast, you could get 2 to 3 slices per chicken breast.
- Using a meat mallet, pound each piece of chicken between sheets of parchment paper till ¼" thick.
- Dip chicken in the beaten egg, then dredge in breadcrumbs.
- Heat oil in large skillet over medium heat.
- Add chicken to the large skillet and brown each side approximately 2 minutes or until each side or until golden brown.
- Remove the chicken from the skillet and add to a baking dish that has been sprayed with non-stick cooking spray.
- Bake in a preheated 375 degree oven for about 15 to 20 minutes or until the chicken reaches an internal temperature of 165 degrees when tested with a meat thermometer.
- You most likely will not use all the breadcrumbs as you are just dredging the chicken in them.
- Chicken is always done when the internal temperature reaches 165 degrees. I always check the internal temperature of chicken using this easy to use meat thermometer.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 98mgSodium: 260mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 24g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!