Hey foodies! Have you ever wondered about the origins of that crispy, juicy chicken cutlet you love so much? If you’re anything like me, you’ve probably assumed these delicious breaded chicken pieces must be Italian – I mean, they’re on every Italian-American restaurant menu, right? But the question “are chicken cutlets Italian?” has a more interesting answer than you might think!
As someone who’s spent way too much time researching food history (and eating my way through various cuisines), I’m excited to share what I’ve discovered about the true origins of chicken cutlets and their place in Italian cuisine.
The Real Story Behind Chicken Cutlets
Let’s cut to the chase – chicken cutlets as we know them today have a complicated heritage that’s kinda Italian, but with some important nuances.
In Italy, chicken cutlets are known as “cotoletta di pollo” and while they are eaten throughout the country, they aren’t necessarily considered a traditional Italian dish in the same way pasta or risotto might be. The original Italian cutlet dish was actually made with veal, not chicken!
According to food historians, the concept of breaded and fried meat cutlets was influenced by Austrian and German cuisine, particularly in northern Italy The famous “Cotoletta alla Milanese” from Milan was traditionally made with veal, though chicken versions have become popular over time
What Exactly Is a Chicken Cutlet?
Before we dive deeper let’s get clear on what we’re talking about
A chicken cutlet refers to a boneless skinless chicken breast that has been
- Thinly sliced (often horizontally)
- Pounded out to an even thickness (usually about 1/4 inch)
- Breaded and then typically pan-fried or air-fried
This preparation method ensures the chicken cooks quickly and evenly, resulting in that perfect crispy exterior while keeping the meat inside juicy and tender.
Regional Variations in Italy
Italy’s food culture is famously regional, and attitudes toward chicken cutlets vary considerably throughout the country:
- Northern Italy: Regions like Lombardy (home of Milan) have stronger connections to cutlet traditions, influenced by neighboring countries.
- Southern Italy: Less likely to feature chicken cutlets as a traditional dish.
As with many “Italian” foods we love in America, chicken cutlets represent an evolution of Italian cuisine rather than a purely traditional dish. They’re part of what we might call Italian-American cuisine, which has developed its own beautiful traditions.
Are Chicken Cutlets Popular in Italy Today?
While chicken cutlets aren’t deeply rooted in Italian culinary tradition, they are definitely eaten in modern Italy. However, they’re often considered more casual, everyday food rather than something you’d find in high-end eateries.
Italian chef Nicole Gaffney explains: “Here in New Jersey, Italian breaded chicken cutlets are a staple and this recipe is the best one you’ll ever make. This is the most popular recipe on my website for good reason – it’s perfect.”
This highlights how chicken cutlets have become especially beloved in Italian-American communities, sometimes even more so than in Italy itself!
What Makes an Authentic Italian-Style Chicken Cutlet?
If you want to make chicken cutlets the Italian way, these key elements are essential:
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Thin, even cutlets: Properly pounding the chicken to an even thickness ensures quick, even cooking.
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Simple but quality ingredients: Italians prefer fresh breadcrumbs over store-bought when possible.
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The right cheese: Good quality Parmesan (Parmigiano Reggiano or Grana Padano) or Pecorino Romano.
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Frying in olive oil: Many Italian cooks insist on using extra virgin olive oil for frying, despite conventional wisdom saying it’s not ideal for high-heat cooking.
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Minimal seasoning: Classic Italian cutlets don’t need complicated spice blends – just good salt, pepper, perhaps some garlic and herbs.
How to Make Perfect Italian-Style Chicken Cutlets at Home
Now for the fun part! Here’s my go-to method for making incredible chicken cutlets that would make any Italian nonna proud:
Ingredients:
- 2 large boneless skinless chicken breasts
- 2 eggs, beaten
- 1 cup breadcrumbs (homemade or panko work best)
- 1/2 cup freshly grated Parmesan or Pecorino cheese
- 1 tablespoon fresh Italian parsley, finely minced
- 2-3 cloves garlic, finely minced
- 1/2 teaspoon dried Italian seasoning (optional)
- Salt and freshly ground black pepper to taste
- Extra virgin olive oil for frying
Instructions:
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Prep the chicken:
- Slice each chicken breast horizontally into 2-3 thinner pieces
- Place between plastic wrap or in a zip-top bag
- Use a meat mallet to pound to about 1/4 inch thickness
- Pat dry with paper towels (important for crispy results!)
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Season each piece with salt and pepper
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Set up your breading station:
- Plate 1: 1 cup flour seasoned with salt and pepper
- Plate 2: Beaten eggs with 1/2 cup grated cheese added
- Plate 3: Breadcrumbs mixed with garlic, parsley, remaining cheese, Italian seasoning, salt and pepper
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Bread the cutlets:
- Dredge in flour and shake off excess
- Dip in egg mixture, letting excess drip off
- Press firmly into breadcrumb mixture to coat well
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Cook the cutlets:
- Heat a generous amount of olive oil in a large skillet over medium-high heat
- Fry 2-3 cutlets at a time (don’t overcrowd!) until golden brown, about 4-5 minutes per side
- Drain on a wire rack (not paper towels – they stay crispier this way!)
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Serve immediately with a squeeze of fresh lemon juice
Pro tip: These freeze beautifully! Make a big batch, freeze them on a baking sheet, then transfer to freezer bags for quick weeknight meals.
Beyond Basic: Modern Variations
While traditional Italian-style chicken cutlets are amazing on their own, there are countless ways to enjoy them:
- Chicken Parmigiana: Top with marinara sauce and mozzarella, then bake
- Chicken Milanese: Serve with arugula salad, lemon and Parmesan on top
- Chicken Cutlet Sandwiches: On Italian bread with provolone, roasted peppers and broccoli rabe
- In a Rice Bowl: Slice and serve over rice with veggies and sauce
You can also switch up the breading by adding different seasonings. Some modern twists include:
- Za’atar seasoning with tahini sauce for a Mediterranean flavor
- Sesame seeds and Asian dipping sauces
- Almond meal instead of breadcrumbs for a gluten-free option
Cultural Significance of Chicken Cutlets
Food is always about more than just taste – it carries cultural significance too. In Italian-American communities, chicken cutlets have become comfort food that evokes memories of family gatherings and traditions.
As food writer Javier Porter notes: “In Italian culture, food is not just about sustenance; it is also about tradition, family, and community. Chicken cutlet, as a dish, symbolizes the warmth and hospitality that Italians are known for.”
I’ve found this to be so true – some of my fondest memories involve my friend’s Italian grandmother making massive batches of chicken cutlets for Sunday gatherings where everyone would eat them hot, then enjoy them cold straight from the fridge later that night!
So, Are Chicken Cutlets Really Italian?
After diving into all this research, here’s my verdict:
Chicken cutlets exist in a fascinating culinary gray area. They’re inspired by traditional Italian veal dishes but have evolved into something unique through Italian-American adaptation and regional Italian variations.
While not deeply traditional in Italian cuisine, they are absolutely part of the modern Italian food landscape, especially in northern regions. But they’ve achieved special prominence in Italian-American cuisine, where they’ve been embraced and perfected over generations.
So the next time someone asks “are chicken cutlets Italian?”, you can give them the nuanced answer: they’re a beautiful example of how cuisine evolves across cultures and generations!
FAQs About Italian Chicken Cutlets
Q: What’s the difference between chicken cutlets and chicken scallopini?
A: They’re similar in that both are thinly sliced and pounded out, but cutlets are typically larger pieces from the breast. Scallopini refers specifically to very thin slices of meat.
Q: Can I make authentic Italian chicken cutlets without frying?
A: While traditional cutlets are fried, you can get good results from air-frying or baking in a convection oven. Just lightly spray the breaded cutlets with oil first.
Q: What sides are traditionally served with chicken cutlets in Italy?
A: In northern Italy, they might be served with risotto or polenta, while southern regions might pair them with pasta or vegetables. A simple arugula salad with lemon is a classic accompaniment.
Q: How do Italians typically eat leftover chicken cutlets?
A: Many Italians enjoy cutlets cold straight from the refrigerator, often eaten with their hands or in sandwiches the next day!
Q: What’s the secret to super crispy chicken cutlets?
A: Three main tips: 1) Make sure the chicken is very dry before breading, 2) Add some grated cheese to the egg mixture, and 3) Let the breaded cutlets rest for about 30 minutes before frying.
Until next time, buon appetito!
Breading the Cutlets
Beat the eggs in a shallow dish or plate that’s big enough to hold one cutlet.
Spread your seasoned breadcrumbs evenly in a large shallow dish or on a plate.
Dip a cutlet into the beaten egg, coating it evenly on both sides, and then hold it over the dish for two or three seconds to allow any excess to drip off.
Now, press the cutlet into the bread crumb mixture, coating each side evenly. Set the cutlet aside on a plate or tray while you use your Italian breadcrumbs to coat each of the other cutlets. (This recipe makes enough breading to coat four cutlets without much leftover breading.)
Chicken Cutlets vs Chicken Tenderloins
Don’t confuse cutlets and tenderloins. While both are white meat taken from the breast area of the bird, cutlets are thinly cut chicken breast slices. Chicken tenderloins come from a thin muscle just underneath the chicken breast.
Like the tenderloins in my Crockpot Turkey Tenderloins, the chicken tenderloin is the most tender piece on the bird. But it is significantly smaller than chicken breast and typically more expensive.