How to Easily Prepare Delicious Italian Chicken Cutlets

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Christina Flores

· 2 min read

Healthy Food Recipes: Italian Chicken Cutlets

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (resting time)

Total Time: 45 minutes

Servings: 4 servings


  • 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, plus more as needed
  • Lemon wedges, for serving (optional)

Steps to Cook:

  1. Prepare the Chicken:

    • Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. This will help the cutlets cook evenly.
    • Set up a breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko, Parmesan, oregano, garlic powder, salt, and pepper mixed together.
  2. Bread the Chicken:

    • Dredge the chicken in the flour, shaking off any excess.
    • Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
    • Coat the chicken in the panko-Parmesan mixture, pressing gently to help it adhere.
  3. Cook the Chicken:

    • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
    • Working in batches if necessary, add the breaded chicken cutlets to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through.
    • Transfer the cooked cutlets to a paper towel-lined plate and repeat with the remaining chicken, adding more oil to the pan as needed.
  4. Rest and Serve:

    • Allow the chicken cutlets to rest for 5-10 minutes before serving.
    • Serve the Italian chicken cutlets warm, with lemon wedges on the side if desired.

Cook’s Note:

  • Pounding the chicken breasts to an even thickness ensures they cook evenly and stay juicy.
  • The combination of panko breadcrumbs and Parmesan cheese creates a delicious, crispy coating on the chicken.
  • If you prefer a thicker coating, you can dip the chicken in the egg and breadcrumb mixture twice.
  • Serve the Italian chicken cutlets with a fresh salad, roasted vegetables, or your favorite pasta dish for a complete meal.
  • Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!