Crispy Italian Chicken Cutlets: Everything You Need to Know About This Weeknight Hero

Are you tired of boring chicken dinners? Do you need a quick. crowd-pleasing meal that’ll make your family think you’re a culinary genius? Let me introduce you to my absolute favorite protein powerhouse the chicken cutlet!

I’ve been cooking these golden, crispy wonders for years, and they never disappoint. Whether you’re a kitchen newbie or a seasoned home chef, chicken cutlets deserve a permanent spot in your dinner rotation.

What Exactly Is a Chicken Cutlet?

Simply put, a chicken cutlet is a thin slice of chicken breast that’s been created by cutting a chicken breast in half horizontally. This creates two thinner pieces of meat that cook quickly and evenly.

The word “cutlet” actually refers to the preparation method rather than a specific part of the chicken. Once you’ve sliced that chicken breast in half, you’ve created cutlets!

Many recipes take it a step further by pounding these slices even thinner with a meat mallet This not only creates an even thickness throughout the cutlet but also tenderizes the meat for a better texture when cooked

Chicken Breast vs. Cutlets vs. Tenderloins: Let’s Clear Up the Confusion

It’s easy to get confused about the different parts of chicken breast, Here’s a simple breakdown

• Chicken Breast: This is the full, thick piece of white meat from the underside of the chicken. A whole chicken has one breast that’s usually separated and sold in halves at grocery stores.

• Chicken Cutlet: This is what you get when you slice a chicken breast horizontally to create two thinner pieces. These are often pounded even thinner for quicker cooking.

• Chicken Tenderloin: This is a thin muscle that’s loosely attached to the underside of the breast. It’s naturally more tender than the breast and is often sold separately as “chicken tenders.”

Why Chicken Cutlets Are Your New Best Friend

There are so many reasons to love chicken cutlets:

1. They cook super fast – Just 3-4 minutes per side in a hot pan!
2. They cook evenly – No more dry, overcooked chicken on the outside and raw chicken on the inside
3. They’re versatile – You can bread them, grill them, bake them, or use them in countless recipes
4. They’re economical – One chicken breast becomes two cutlets, stretching your protein budget
5. They’re crowd-pleasers – Even picky eaters tend to love a crispy chicken cutlet

How to Make Chicken Cutlets from Chicken Breasts

Creating your own chicken cutlets at home is surprisingly easy! Here’s my foolproof method:

What You’ll Need:

• Boneless, skinless chicken breasts
• Sharp chef’s knife or fillet knife
• Cutting board
• Plastic wrap or parchment paper
• Meat mallet (or a heavy skillet in a pinch)

Step-by-Step Instructions:

1. Start with the right chicken: Place your boneless, skinless chicken breast on a clean cutting board.

2. Slice horizontally: With your palm flat on top of the chicken (be careful!), use a sharp knife to slice through the thickest part of the breast horizontally, creating two even pieces. Move slowly and keep your knife parallel to the cutting board.

3. Pound them thin: Place each piece between sheets of plastic wrap or parchment paper, then use a meat mallet to gently pound them to an even thickness of about 1/4 to 1/2 inch. This step is key for even cooking!

4. Season well: Now your cutlets are ready to be seasoned, breaded, or cooked however you like!

The Secret to Perfectly Crispy Italian Breaded Chicken Cutlets

Now, let me share my absolute favorite way to prepare chicken cutlets – Italian style with a crispy, golden breading. This recipe will transport you straight to an Italian-American kitchen!

Ingredients:

• 2 lbs boneless, skinless chicken breasts, sliced into cutlets
• 1 cup all-purpose flour
• 3 large eggs
• 3 cups panko breadcrumbs (lighter and crispier than regular breadcrumbs)
• 3 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried Italian seasoning
• 1 1/4 cups grated Pecorino Romano or Parmesan cheese, divided
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil for frying

The Perfect Breading Method:

1. Season the cutlets: Season both sides of your chicken cutlets generously with salt and pepper.

2. Set up your breading station: Arrange three shallow bowls in a row:

   • Bowl 1: Flour seasoned with salt and pepper
   • Bowl 2: Eggs beaten with 1/2 cup grated cheese, a pinch of salt and pepper, and 1 tablespoon water
   • Bowl 3: Breadcrumbs mixed with garlic, parsley, Italian seasoning, 3/4 cup grated cheese, salt, and pepper

3. Bread the chicken: Working with one cutlet at a time:

   • Dredge in flour, shaking off excess
   • Dip in egg mixture, letting excess drip off
   • Press firmly into breadcrumb mixture, ensuring complete coverage
   • Place on a plate and repeat with remaining cutlets

4. Let them rest: For extra crispy cutlets, let the breaded chicken rest for about 30 minutes in the refrigerator. This helps the breading adhere better.

5. Fry to perfection: Heat a generous amount of olive oil in a large skillet over medium-high heat. When oil is shimmering, add cutlets (don’t overcrowd the pan – work in batches if needed). Cook about 3 minutes per side until golden brown and cooked through.

6. Drain properly: Place fried cutlets on a wire rack set over a baking sheet rather than on paper towels. This keeps them crispier!

Pro Tips for Extra Crispy Cutlets:

• Use one hand for dry ingredients and one for wet to prevent breading your fingers
• Add grated cheese to both the egg mixture and breadcrumbs for maximum flavor
• Fry in extra virgin olive oil for the best flavor (despite what some cooking rules say!)
• Don’t overcrowd the pan – this lowers the oil temperature and makes for soggy cutlets
• Keep warm in a 250°F oven if you’re making a large batch

Ways to Serve Your Chicken Cutlets

The beauty of chicken cutlets is their versatility! Here are some of my favorite ways to enjoy them:

1. Classic Italian Style: Serve with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt
2. Chicken Parmesan: Top with marinara sauce and melted mozzarella
3. Chicken Cutlet Sandwich: On an Italian roll with sharp provolone and roasted peppers
4. Chicken Milanese: Topped with an arugula salad dressed with lemon and olive oil
5. In a Wrap: Sliced and wrapped with greens and your favorite sauce
6. On a Salad: Sliced over a crisp green salad for a protein boost

How to Cook Chicken Cutlets Without Breading

Not in the mood for breading? No problem! Chicken cutlets are delicious prepared simply too:

Baked Chicken Cutlets:

Preheat your oven to 400°F. Season cutlets with salt, pepper, and your favorite herbs. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through.

Grilled Chicken Cutlets:

Preheat your grill to medium-high. Brush cutlets with olive oil, season with salt and pepper, and grill for about 3 minutes per side until cooked through.

Pan-Seared Chicken Cutlets:

Heat a tablespoon of oil in a skillet over medium-high heat. Season cutlets with salt and pepper, and cook for about 3 minutes per side until golden and cooked through.

Chicken Cutlet Variations From Around the World

Different cultures have their own delicious takes on chicken cutlets:

• German Schnitzel: Breaded cutlets often made with pork but sometimes chicken
• Japanese Chicken Katsu: Panko-breaded cutlets served with tonkatsu sauce
• French Paillard: Pounded thin and quickly cooked, often with a lemon-butter sauce
• Middle Eastern Style: Try an almond or sesame seed crust with za’atar seasoning

Storing and Reheating Chicken Cutlets

Made too many cutlets? Lucky you! They make great leftovers:

• Refrigerate: Store in an airtight container for up to 5 days
• Freeze: Layer with parchment paper in a freezer container for up to 3 months
• Reheating: For maximum crispiness, reheat in a 350°F oven for 10 minutes or in an air fryer for 3-4 minutes. Microwaving works but will make them soggy.

Frequently Asked Questions About Chicken Cutlets

Can I make chicken cutlets ahead of time?
Yes! You can bread them up to a day in advance and keep them refrigerated until ready to fry.

How do I know when my chicken cutlets are done cooking?
The most reliable way is to use a meat thermometer – chicken is done at 165°F. Since cutlets are thin, they usually cook through in just 3-4 minutes per side.

Why are my breadcrumbs falling off during cooking?
Make sure to: 1) pat the chicken dry before breading, 2) let the excess egg drip off, 3) press the breadcrumbs firmly onto the chicken, and 4) let the breaded cutlets rest in the refrigerator before frying.

Can I use chicken tenderloins instead of making cutlets?
Tenderloins are naturally more tender but smaller than cutlets. They’ll work in a pinch but won’t give you that classic cutlet experience.

What’s the healthiest way to cook chicken cutlets?
Baking or grilling cutlets without breading is the lowest-calorie option. If you want breaded cutlets with less oil, try baking them at 425°F after spraying with olive oil cooking spray.

Final Thoughts

Chicken cutlets might seem simple, but they’re one of those magical foods that can be both everyday fare and special occasion worthy. Whether you’re making a quick weeknight dinner or prepping for a fancy Italian feast, mastering the art of the chicken cutlet will elevate your cooking game.

What’s your favorite way to prepare chicken cutlets? Do you have any family secrets or special techniques? I’d love to hear about them in the comments!