This easy breaded chicken cutlet recipe with Italian seasoning and parmesan is your answer to quick and delicious weeknight dinners! Crispy, satisfying and ready in just 30 minutes.
Most days, I’m rummaging through my kitchen with a half hour before dinner and no plan in sight—enter my favorite chicken cutlet recipe.
To make it, I thinly slice chicken breast then cover them in a cheesy parmesan breadcrumb coating to create the crispiest, juiciest chicken cutlets, with no planning (or marinating) necessary. You likely already have the ingredients needed to make this recipe in your pantry, which makes this meal weeknight-friendly and easily adaptable to your personal cravings.
You can use chicken cutlets to make crispy chicken sandwiches layered with greens and pickled onions, simply add a side like garlic roasted mashed potatoes or create a crispy chicken salad by swapping the grilled chicken for this breaded version in this Greek chicken salad.
Table of Contents
What is a Chicken Cutlet?
A chicken cutlet is a boneless, skinless breast sliced in half horizontally (and sometimes pounded thin) for quick, even cooking. Unlike whole chicken breasts, which often dry out before cooking through, cutlets stay tender and are ideal for busy weeknights. Some notes:
- Do I need to pound the chicken? I usually skip this step if I slice relatively even cutlets. If they’re not as even as you’d like, layer the cutlet between two sheets of wax paper. Gently use the smooth side of a meat mallet to shape the cutlet. The goal is to achieve even 1/2-inch thickness.
Breaded Chicken Cutlet Ingredients
You may already have everything you need to make this breaded chicken cutlet recipe. If not, everything is easy to find:
- Chicken cutlets or boneless skinless chicken breasts: Cutlets cook faster and more evenly, which prevents the dreaded dry chicken. You can buy chicken cutlets already prepared, but it’s cheaper and relatively easy to make your own starting with boneless skinless chicken breasts.
- Kosher salt and black pepper: I also like to sprinkle on flaky sea salt for added crunch and visual appeal, though this is optional.
- Breadcrumbs: Panko (my favorite), plain breadcrumbs, homemade.
- Parmesan cheese: Gives the cutlets a beautiful golden crust and toasty flavor.
- Italian seasoning: Make your own, or use a quality store-bought version. You can also keep it simple and swap with Greek oregano.
- Eggs: Allow the breadcrumb mixture to stick to the cutlets.
- All-purpose flour: Helps to absorb extra liquid to make the breading extra crispy.
- Extra virgin olive oil: I like to pan-fry chicken cutlets with extra virgin olive oil, which gives the breaded chicken a richer flavor.
- READ MORE: Cooking With Olive Oil: Everything You Need To Know!
- TRY IT: Find our favorite extra virgin olive oils from across the Mediterranean and beyond at our shop.
How to Make Chicken Cutlets
I can usually have the first batch of two cutlets on the table in 30 minutes, and cooking the second batch only takes a few minutes more.
Slice and Bread the Chicken Breasts
- If you’re using 2 chicken breasts, slice into 4 cutlets: Place your hand flat on top of the chicken to hold it steady, then carefully slice it in half horizontally with a smooth, even motion. Generously season all over with kosher salt and black pepper.
- Prepare a dredging station: Set up three large, deep plates or shallow bowls. In the first bowl, add 1/2 cup all-purpose flour. Beat 2 eggs in the second bowl. In the final bowl, stir together 1 cup breadcrumbs, 1/2 cup grated parmesan, and 2 teaspoons Italian seasoning.
- Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess runoff. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Set the breaded cutlet aside on the reserved plate. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
Pan-Fry the Breaded Chicken
- Heat the oil: Set a wire rack over a sheet pan next to your stove. In a nonstick skillet over medium-high heat, add enough oil to cover your skillet (I used 1/4 cup). Heat until it’s shimmering but not smoking. You can test if the oil is ready by dropping in a few breadcrumbs. If they start sizzling gently, the oil is ready. If they sizzle loudly and brown very quickly, lower the heat slightly.
- Pan fry the cutlets, 1 to 2 at a time to avoid overcrowding: Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches. Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges for squeezing.
Mix it Up with a Marinade!
This recipe is delicious all on its own, but here is a marinade option if you’d like to add more lemon-garlic flavor to the meat:
- In a mixing bowl, whisk together the juice and zest from 1 lemon, a minced garlic clove, 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Add the chicken cutlets and toss to coat.
- Cover and let it marinate for 15 to 30 minutes.
What to Serve with Chicken Cutlets
Breaded chicken is endlessly versatile—I love turning it into a completely different meal each time I make it. Here are a few of my favorites so far:
- With salad: Potato Salad (classic), or try a simple arugula salad with tangy Lemon Vinaigrette.
- With a sauce: My favorite is smoky Spanish Romesco.
- As a sandwich: Use them in place of the seared chicken breast in this antipasto chicken sandwich.
More Crispy Breaded Chicken Recipes
Once you’ve mastered the art of breaded chicken try these recipes inspired by Mediterranean flavors:
Easy Sides, Big Flavor!
Sides and Small Plates
Sautéed Green Beans
Sides and Small Plates
Roasted Garlic Mashed Potatoes
Sides and Small Plates
Horta (Greek Braised Greens with Lemon and Garlic)
Mediterranean Diet Recipes
Simple Roasted Carrots Recipe
Browse all Mediterranean recipes.
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Chicken Cutlets
Ingredients
- 4 chicken cutlets or 2 boneless skinless chicken breasts (about 12 ounces)
- Kosher salt, plus flaky sea salt for serving (optional)
- Black pepper
- 1/2 cup all purpose flour
- 2 large eggs
- 1 cup unseasoned breadcrumbs (I like Panko)
- 1/2 cup grated Parmesan
- 2 teaspoons Italian seasoning
- Extra virgin olive oil, for frying (or substitute with high quality neutral oil like avocado oil or sunflower oil)
- Lemon wedges, for serving
Instructions
- If using chicken breasts, slice into cutlets: Place your hand flat on top of the chicken to hold it steady, then carefully slice it in half horizontally with a smooth, even motion. Generously season all over with kosher salt and black pepper.
- Prepare a dredging station: Set up three large, deep plates or shallow bowls. In the first bowl, add the flour. Beat the eggs in the second bowl. In the final bowl, stir together the breadcrumbs, parmesan, and Italian seasoning.
- Bread the chicken cutlets: Working one at a time, place a chicken cutlet in the bowl of flour and coat both sides, shaking off the excess. Then transfer the cutlet to the bowl of beaten eggs and coat both sides, letting the excess run off. Set the cutlet in the breadcrumbs and coat both sides, gently pressing the breadcrumbs onto the cutlet so they stick. Repeat with the remaining cutlets. Set the cutlets aside for 10 minutes or so to allow the breading to stick.
- Fry the cutlets (in batches to avoid overcrowding): Line a sheet pan with a wire rack and and set next to your stove. Add enough oil to cover a large nonstick skillet (I used 1/4 cup). Set over medium-high heat. When shimmering (but not smoking) carefully add 1 or 2 cutlets into the pan. Cook until golden brown on both sides, about 3 minutes per side. Transfer the cutlets to the wire rack to drain and repeat with the remaining cutlets, adding 1 to 2 tablespoons of olive oil as needed between batches.
- Serve: Sprinkle on flaky sea salt to finish (if using.) Serve with lemon wedges to squeeze over the cutlets.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days. To maintain the crispiness of the breading, reheat in a 400°F oven for about 10 minutes, or until warmed through.
- To freeze: Bread the cutlets, then wrap the (raw) cutlets tightly in plastic and freeze for up to 3 months. Thaw in your refrigerator before frying.
- Nutrition info does not include the extra virgin olive oil–about 80 calories per serving if you use 1/4 cup oil.
- Should I pound the cutlets after slicing? I usually skip this step if I slice relatively even cutlets. If they’re not as even as you’d like, you can use a meat pounder:
- Layer the cutlet between two sheets of wax paper. Gently use the smooth side of a meat pounder to shape the cutlet.
- The goal is to achieve even 1/2-inch thickness, not to thin it out like schnitzel. If you go too far and end up with schnitzels, you have everything you need for this Crispy Chicken Schnitzel Recipe!
Nutrition
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So delicious!
I make this all the time. It’s my 3 year olds favorite meal in our house
So, so good! I agree with others that the recipe was very easy to follow and very clear that it took no time from prep to table. But most of all the chicken was delicious and crispy and will definitely be making it again.