These chicken cutlets are just like grandma used to make—simple, flavorful, and ready in about 35 minutes. Once you try them, you might not need another cutlet recipe.
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Why You’ll Love Italian Chicken Cutlets:
I think everyone has a favorite take on thin chicken cutlets—many of us grew up with a family version. These are breaded with seasoned breadcrumbs and Romano (or Parmesan) cheese, pan-fried until golden, then finished in the oven. They’re crispy, tender, and full of classic Italian-American flavor. This is my Grandma Rosie’s version, and my husband asks for it often because it’s easy enough for weeknights but impressive enough for guests.
- Perfectly crispy exterior
- Versatile—serve as a main, in sandwiches, or turn into chicken Parm
- Quick and simple to make
- Uses minimal ingredients
- An Italian-American classic
Ingredient Information And Substitutions
- Chicken breasts – Boneless skinless breasts work best. Slice across the grain and pound thin for even cooking.
- Olive oil – For frying. You can substitute a neutral oil for high-heat frying if needed, but olive oil adds classic flavor.
- Flour – All-purpose flour helps the breading adhere.
- Mayonnaise – Used here instead of egg to add moisture and help crumbs stick. Beaten eggs are a fine substitute if you prefer.
- Seasoned breadcrumbs – Italian-seasoned breadcrumbs are convenient; seasoned panko will make an extra-crispy crust.
- Romano or Parmesan cheese – Mixed into the breadcrumbs for savory depth.
- White wine – Optional splash added before baking for a bit of extra flavor. Chicken broth can be used instead or omitted.
How To Cook Chicken Cutlets
Step 1 – Prep. Preheat the oven to 350°F. Slice chicken breasts into smaller pieces across the grain and pound them thin. Season with salt and pepper. Line up a dredging station with flour, mayonnaise (or beaten eggs), and the breadcrumb-cheese mixture.
Step 2 – Flour. Lightly coat each cutlet in flour and shake off excess.
Step 3 – Mayo (or egg). Spread a thin, even layer of mayonnaise on each side of the cutlet (or dip in beaten egg).
Step 4 – Breadcrumbs. Press each cutlet into the breadcrumb and Romano mixture so it’s evenly coated, then tap off excess.
Step 5 – Fry. Heat a large skillet with a couple tablespoons of oil until shimmering. Fry cutlets in a single layer, working in batches so the pan isn’t crowded, until golden brown on both sides. Add more oil as needed.
Step 6 – Bake. Transfer the fried cutlets to an oven-safe dish, add a small splash of white wine if using (very little to avoid sogginess), and bake about 10 minutes to finish cooking. Serve immediately.
Frequently Asked Questions
Chicken cutlets are thin slices of chicken breast that have been pounded thin, breaded, and fried. They work well on their own, in sandwiches, or as the base for chicken Parmesan.
You can bake them, but frying first yields a more golden, crispy crust. If you prefer to avoid frying, bake on a lightly oiled sheet at higher heat and expect a different texture.
Poultry is safe at 165°F. I like to pull the cutlets at about 161°F and let them rest for 5 minutes; the carryover heat finishes the cooking to reach 165°F.
No—mayonnaise keeps the cutlets especially juicy and helps crumbs adhere, but beaten eggs work well too if you prefer.
You can omit the wine or use a small splash of chicken broth for flavor instead.
They’re a great base: serve with a lemon-cream sauce, turn into chicken Parmesan with marinara and mozzarella, slice over pasta, or add to salads and sandwiches.
Tips For Making Chicken Breast Cutlets:
- Dredging setup – Arrange shallow bowls in order: flour, mayo (or egg), then breadcrumbs. Turn the cutlets to coat evenly and use one hand for wet and one for dry to avoid mess.
- Use your fingers to spread mayo evenly over the cutlets for consistent adhesion.
- Get the oil hot—it should shimmer before you add the cutlets.
- Fry over medium-high heat and manage the oil level by adding more if the pan looks dry.
- Finish in the oven so the inside is fully cooked while leaving the crust crisp.
- Wine tip – If you add wine, use only a splash so the bottoms don’t become soggy; the alcohol cooks off and the flavor is nice.
- Prep ahead – Slice and pound the chicken ahead of time between plastic wrap for quick assembly later.
- Storage – Refrigerate leftovers in an airtight container for 3–4 days or freeze for 2–3 months. Reheat in a 350°F oven until warm and crisp.
What To Serve With Chicken Cutlets
These cutlets pair beautifully with roasted potatoes and peas with onions, or serve them with pasta and marinara for a classic Italian-American meal. Other great sides include garlic mashed potatoes, French onion rice pilaf, garlic Parmesan roasted broccoli, or sautéed green beans.
Other Delicious Chicken Recipes To Try
-
Grilled Chicken Thighs Recipe
-
Baked Chicken Tenders Recipe
-
Fernie’s Famous Chicken Casserole
-
Wine Braised Chicken Breast Recipe
If you made this recipe, please leave a rating and a comment in the recipe card below to let us know how it turned out.
Chicken Cutlets Recipe
Jessy Freimann
Pin Recipe
Equipment
- Large saute pan
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons and cups
Ingredients
- 1/4 cup olive oil
- 1/4 cup flour
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 cup mayonnaise (or 3 eggs, beaten)
- 3/4 cup seasoned breadcrumbs
- 1/3 cup Romano cheese (or Parmesan)
- 3 boneless skinless chicken breasts, sliced into 1-inch pieces and pounded thin
- 1 splash white wine (optional)
Instructions
- Preheat the oven to 350°F. Mix breadcrumbs with the cheese and set aside.
- Heat a couple tablespoons of oil in a pan over medium to medium-high heat. Season cutlets with salt and pepper.
- Lightly coat each cutlet in flour and shake off excess.
- Turn the chicken pieces in mayonnaise or beaten egg to coat evenly. If using mayonnaise, rub a thin, even layer on each side.
- Press each piece into the breadcrumb mixture and tap off excess.
- Place breaded cutlets into the hot oil in a single layer, working in batches.
- Fry a couple minutes per side until golden brown, adjusting heat and oil as needed.
- Move the golden cutlets into an oven-safe pan, add a small splash of white wine if desired, and bake about 10 minutes to finish cooking. Serve immediately.
Video
Notes
- Dredging: Line up flour, mayo (or egg), and breadcrumbs in shallow bowls so coating is quick and even.
- One-hand wet, one-hand dry: Keeps your hands cleaner and speeds the process.
- Oil temperature: The oil should shimmer before adding cutlets.
- Finish in oven: Fry until golden but not fully cooked through, then bake to finish.
- Wine caution: Use only a splash to avoid soggy bottoms; the alcohol cooks off and the flavor is nice.
- Prep ahead: Slice and pound chicken between plastic wrap to save time later.
- Storage: Refrigerate leftovers 3–4 days or freeze 2–3 months; reheat in a 350°F oven until warm and crispy.
Nutrition
Let us know how it was!