Pan Fried chicken cutlets made with Italian bread crumbs are cooked in oil until golden brown and crispy. Thin chicken breasts cook fast and come out crisp on the outside and juicy inside. This is a classic family dinner that everyone always loves.
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Thin chicken breasts are dipped in egg, coated in Italian bread crumbs, and fried in oil until golden brown and crisp. Cook in batches using one or two pans, drain on paper towels, and keep warm in a 200°F oven until ready to serve.
Italian Bread Crumbs
I used to work with a group of Italian women from Staten Island, New York, and every one of them made chicken cutlets with Progresso Italian-Style Breadcrumbs.
Over the years, I've tried other brands, but I keep coming back to it. The crumbs cook evenly and brown the way they should.
Make sure you use seasoned breadcrumbs. If you only have plain, add salt, black pepper, garlic powder, and dried Italian seasoning to bring in that flavor.
Top Tips
- Place the breadcrumbs in a big bowl or even a zip-top bag so the crumbs don't get all over the place.
- If you don't have thinly sliced chicken, place the chicken breasts on a flat surface or plastic board and cover with plastic wrap. Lightly pound to about ½ inch thick with a meat mallet. You can skip pounding for thin cutlets.
- After the first batch, lower the heat slightly so the next batch doesn't burn. Once the chicken is cooking, you can adjust the heat as needed.
- If you have an electric skillet, this is the time to use it. The heat is steady with no hot spots, and the chicken comes out more even.
Ingredients
Makes 4 servings
- Thinly sliced boneless, skinless chicken breasts
- Eggs
- All-purpose flour (for dredging)
- Grated Parmesan cheese (optional)
- Salt and black pepper
- Vegetable oil or olive oil, for frying
- Chopped parsley for garnish
- Lemon wedges for serving
See the recipe card below for the full list of ingredients.
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and black pepper.
- Set up three shallow bowls. Add the flour to one, the beaten eggs to another, and the breadcrumbs to the third. If using Parmesan cheese, mix it into the breadcrumbs.
- Dredge each piece of chicken in the flour, shaking off the excess. Dip into the eggs, then press into the breadcrumbs until fully coated.
- Heat one or two large skillets over medium-high heat. Add about ½ inch of vegetable oil or olive oil.
- Cook the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.
- Transfer the cutlets to a plate lined with paper towels to drain. Squeeze fresh lemon juice over the top.
- Let the cutlets rest for a few minutes before serving. Slice into strips or serve whole. Garnish with chopped parsley and serve with lemon wedges.
Using an Electric Skillet
If you have an electric skillet, this is exactly what it's made for.
These used to be in almost every kitchen, and they still hold up. The heat stays steady with no hot spots, so the breaded cutlets cook evenly and come out a nice, even golden brown.
Set the skillet to 350°F and cook the chicken the same way you would in a frying pan.
If you have one, use it here. It also works well for fried fish.
Using an Air Fryer
Cooking time will vary depending on the thickness of the chicken cutlets.
- Preheat the air fryer to 400°F.
- Lightly spray the breaded chicken cutlets with cooking spray.
- Place them in the air fryer basket in a single layer. Do not crowd the basket.
- Cook for 8 to 12 minutes, flipping halfway through, until cooked through and golden brown.
Keeping the Chicken Warm
After draining on paper towels, transfer the cutlets to a sheet pan with a wire rack if you have one. The rack allows air to circulate so the bottom stays crisp.
Place them in a 200°F oven to keep them warm while you finish cooking the rest of the meal.
What Goes with Italian Chicken Cutlets?
Serve these cutlets hot right out of the pan. I like to squeeze a little lemon over the hot chicken.
As a side, pasta is my family's favorite. A portion of rigatoni, spaghetti, or any other cut of pasta is a nice complement to the crispy chicken.
Serve with marinara or spicy arrabbiata sauce for a great meal. Spoon on marinara and grated parmesan over the top.
For something different, add a side of mayo ketchup sauce for dipping. It's simple, creamy, and works especially well if you're serving the cutlets plain or as strips.
Honey mustard sauce is another good option. The sweet and tangy flavor pairs well with the crispy coating. Serve it on the side for dipping or use it on a sandwich.
Pair with roasted vegetables, steamed broccoli, or a mixed garden salad. It also works well with garlic mashed potatoes or buttered rice.
Slice the cutlets for sandwiches with lettuce and tomato, or layer them over a salad for lunch the next day.
Storage and Leftovers
Store leftover cutlets in an airtight container in the fridge for up to 3 days.
To reheat, place them in a skillet over medium heat or in the oven at 350°F until warmed through. This helps keep the coating from getting soft.
My kids just eat them cold out of the fridge!
FAQ
Season the chicken before breading. Salt and pepper go right on the meat so the flavor is built in, not just on the coating.
Dip the chicken in egg first, then press into the breadcrumb mixture. Press lightly so it sticks, and let it sit for a minute before frying so the coating sets.
This usually happens if the chicken is too wet, the oil isn't hot enough, or the cutlets are moved too soon. Pat the chicken dry, make sure the oil is hot, and let the breaded cutlets cook undisturbed so the coating holds.
Yes. Set the electric skillet to 350°F and cook the cutlets the same way. The steady heat helps the chicken cook evenly and gives you a nice, even color on the outside.
Yes. Let the cooked cutlets cool completely, then wrap tightly or store in a freezer-safe container. Freeze for up to 2 months. Reheat in the oven at 350°F until hot so the coating is crisp.
Pan Fried Chicken Cutlets
Ingredients
- 1½ pounds thinly sliced boneless, skinless chicken breasts
- 2 large eggs beaten with 1 tablespoon of water
- ½ cup all-purpose flour
- 1½ cups Italian breadcrumbs (such as Progresso)
- ½ cup grated Parmesan cheese optional
- Salt and black pepper
- Vegetable oil or olive oil for frying (about ½ inch in the pan)
- 3 tablespoons chopped parsley for garnish
- lemon wedges for serving
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and black pepper.
- Set up three shallow bowls. Add the flour to one, the beaten eggs to another, and the breadcrumbs to the third. If using Parmesan cheese, mix it into the breadcrumbs.
- Dredge each piece of chicken in the flour, shaking off the excess. Dip into the eggs, then press into the breadcrumbs until fully coated.
- Heat one or two large skillets over medium-high heat. Add about ½ inch of vegetable oil or olive oil.
- Cook the chicken in batches for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F.
- Transfer the cutlets to a plate lined with paper towels to drain. Squeeze fresh lemon juice over the top.
- Let the cutlets rest for a few minutes before serving. Slice into strips or serve whole. Garnish with chopped parsley and serve with lemon wedges.
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