Italian Chicken Cutlets

If you're looking for an easy dinner option, look no further than this recipe for Italian Chicken Cutlets. Made with thin boneless chicken breast, seasoned with herbs and spices, and pan-fried to perfection, these cutlets are sure to be a hit with the whole family.

Serve them over a bed of pasta or rice for a complete meal, or pair them with a simple salad for a lighter option.

Check out all the other chicken cutlet recipes for more delicious ideas for dinner tonight!

If you're like most people, you don't have a lot of time to cook dinner after a busy day at work. But that doesn't mean you have to sacrifice a nutritious, home-cooked meal. With our recipe, you can get dinner on the table in just 30 minutes.

This chicken recipe is simple, so even if you're short on time, you can still make a delicious, healthy meal.

And because it only takes 30 minutes from start to finish, you can enjoy quality time with your family or friends instead of spending hours in the kitchen.

Looking for more family favorite chicken recipes to add to your Weekly Meal Plan? Check out a few of my family's favorites that I love having in my "arsenal," so to speak because they cook fast. Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.

How long to cook Chicken Cutlets on stove?

The one question I get asked over and over again is how long to cook chicken cutlets?The answer is never the same because it all depends on how thin or thick the cutlets are before they go into the skillet pan.

You need to use a digital meat thermometer and check them after 10 minutes of cooking. Once the internal temperature reaches 165°F, pull the chicken cutlets out of the pan onto another plate and cover with aluminum foil until the rest of your dinner is ready.

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What to serve with Chicken Cutlets?

There are few things more delicious than Italian chicken cutlets. They're juicy, flavorful, and easy to cook. But what should you serve with them? Here are a few ideas to get you started:

• Chicken cutlets are always great served with a salad on the side. Try my homemade Italian Salad Dressing recipe!
• Second, roasted vegetables make a great side dish for chicken cutlets. Roasting brings out the natural sweetness of vegetables. Try my Roasted Brussels Sprouts recipe or Roasted Asparagus recipe.
• Third, fried rice is always a hit. It's hearty, filling, and can be easily made in advance. Plus, it's a great way to use up any leftover rice you might have. Try this recipe for Homemade Fried Rice.
• Finally, since this is an "Italian recipe," how about trying my Pasta Salad recipe?

Helpful Kitchen Tools

Lodge Seasoned Cast Iron SkilletMore Information7 Pieces Cast Iron Cleaner SetMore InformationCast Iron Cleaning & Conditioning SetMore InformationDigital Instant Read Meat ThermometerMore Information

Main Ingredients Needed

Step-by-Step Instructions

• Step 1: Combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder together. Place this mixture in a shallow bowl or a dredging tray.
• Step 2: Place the flour in one shallow bowl, and the beaten eggs in another shallow bowl. Season each chicken breast with salt and pepper on both sides.

• Step 3: Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the eggs.
• Step 4: Then dip the chicken into the breadcrumb mixture. You may have to press the mixture to adhere.

• Step 5: Dip the chicken back into the eggs and then breadcrumbs once more.
• Step 6: Transfer the chicken breast to a parchment lined baking sheet. Repeat the process with the other 3 thin chicken breasts.

• Step 7: Heat 1 tablespoon of butter with 3 tablespoons of vegetable oil in a large cast iron skillet (or a heavy oven-proof frying pan.) Add all four pieces of chicken and cook for a few minutes on each side or until browned on each side.

📌Quick Tip: The chicken should not cook all the way through on top of the stove. It will finish cooking in the oven.

• Step 8: Place the cast iron skillet in a preheated 400°F oven and continue to cook until they reach an internal temperature of 165°F. (If the chicken cutlets are thin, they shouldn't take long at all to finish cooking in the oven.)
• Step 9: Remove from the oven and serve immediately.

Storage Tips

• Chicken that has been cooked can be safely stored in the fridge for up to four days.
• For best results, store the chicken in an airtight container or wrap it tightly in plastic wrap. cooked chicken can also be frozen for up to four months.

Thaw and Reheating Tips

• When you're ready to enjoy your leftovers, be sure to reheat the chicken until it's steaming hot throughout.
• This will help to ensure that any harmful bacteria have been killed.

📖 Recipe Card

Lois

Italian Chicken Cutlets

5 from 1 vote

Italian Chicken Cutlets made w/thin boneless chicken breast, seasoned w/herbs & spices. Pan-fried to perfection & served w/pasta or salad.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Dishes

Cuisine: Italian

Calories: 669

Ingredients Method Nutrition Video Notes

Video

Ingredients

  

1x2x3x?

• 4 thinly sliced chicken cutlets*
• 2 eggs
• ½ cup all-purpose flour
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 2 tablespoons butter
• 4 tablespoons vegetable oil

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Method

 

1. Combine the Panko breadcrumbs Parmesan cheese, Italian seasoning, and garlic powder together. Place this mixture in a shallow bowl.
2. Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
3. Season each chicken breast with salt and pepper on both sides.
4. Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the eggs.
5. Then dip the chicken into the breadcrumb mixture. You may have to press the mixture to adhere.
6. Dip the chicken back into the eggs and then breadcrumbs once more.
7. Transfer the chicken breast to a parchment lined baking sheet.
8. Repeat the process with the other 3 thin chicken breasts.
9. Heat 1 tablespoon of butter with 3 tablespoons of vegetable oil in a large cast iron skillet (or a heavy oven-proof frying pan).
10. Add all four pieces of chicken and cook for a few minutes on each side or until browned on each side. The chicken should not cook all the way through on top of the stove. It will finish cooking in the oven.
11. Place the cast iron skillet in a preheated 400°F oven and continue to cook until they reach an internal temperature of 165°F. (If the chicken cutlets are thin, they shouldn't take long at all to finish cooking in the oven.)
12. Remove from the oven and serve immediately.

Nutrition

Serving: 1ServingCalories: 669kcalCarbohydrates: 49gProtein: 43gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 22gTrans Fat: 1gCholesterol: 259mgSodium: 671mgFiber: 3gSugar: 3g

Notes

*Alternatively use 2 thick boneless chicken breasts each sliced in half lengthwise (so now there is 4 chicken breasts) and then pounded thin.

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