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    Home » Recipes » Meat Recipes

    Italian Chicken Cutlets - Cotoletta di Pollo

    Updated: Aug 29, 2023 · Published: May 28, 2023 by Andrea

    Jump to Recipe
    breaded chicken cutlets on a plate with lemon wedges and salad leaves. Image for Pinterest

    Crispy and crunchy Italian chicken cutlets make a fantastic quick meal option for both kids and grown-ups. Ready in less than 30 minutes!

    Whether fried or baked, Italian chicken cutlets (known as cotoletta di pollo or chicken Milanese) hold a special place as one of the most loved dishes in Italian cuisine.

    Served with potato mash, quickly roasted potatoes, and a salad, they make a fantastic weeknight meal in just under 30 minutes.

    Italian chicken cutlets served with green salad and lemon wedges.

    This recipe for Italian chicken cutlets is very quick to prepare and requires just a few basic pantry ingredients. 

    Also, if you don't have chicken, you can use veal or beef to make these cutlets, the process is still the same.

    Jump to:
    • Italian Chicken Cutlets Ingredients
    • How To Make Italian Chicken Cutlets
    • Baked Breaded Chicken Cutlets
    • Breaded Chicken Cutlets In Air Fryer
    • Storage Tips
    • What To Serve With Chicken Milanese
    • Recipe

    Italian Chicken Cutlets Ingredients

    I promise, once you try this super simple recipe, you'll be making these breaded chicken cutlets over and over again!

    In typical Italian fashion, you only need easy-to-find inexpensive ingredients.

    Here are the 7 ingredients you need:

    italian breaded chicken cutlets ingredients: parmesan, oil, eggs, garlic, parsley, breadcrumbs, flour, chicken.
    • Chicken breast: use thin-sliced chicken breast. If you have whole chicken breast, butterfly the chicken (take a look at this easy tutorial), then cut it in half lengthwise. You should get roughly 1-inch thick slices.
    • Flour: all-purpose flour works perfectly for this recipe.
    • Eggs: I use free-range medium-sized eggs.
    • Parmesan cheese: you can use Parmesan cheese or pecorino cheese for extra flavor.
    • Parsley: fresh parsley is one of the key ingredients, don't skip it.
    • Garlic: garlic adds a nice punch of flavor, but you can leave it out if needed.
    • Breadcrumbs: you can make homemade Italian breadcrumbs or use panko breadcrumbs.
    • Olive oil: I like to use extra-virgin olive oil or clarified butter to cook the cutlets.

    How To Make Italian Chicken Cutlets

    This Italian chicken cutlets recipe takes just 25 minutes to make from start to finish!

    Follow these simple steps and before you know it, you'll be sitting at the dinner table enjoying an awesome Italian meal.

    Scroll until the end of the post for the full printable recipe.

    Collage of four images showing the 4 steps on how to make chicken cutlets.

    STEP 1. Flour the chicken breast slices then dip in the beaten egg on both sides.

    STEP 2. Dredge each chicken cutlet into the seasoned breadcrumbs, until fully coated. Repeat the process one more time if necessary.

    STEP 3. Heat a large pan with the olive oil, over medium heat. Place the cutlets into the pan and cook for 4-5 minutes, then flip them and cook for a further 4 minutes.

    Cooking tip: To make sure your breading sticks, don't skip the flour. The flour + egg mixture creates an armor that makes the breadcrumbs stick to the chicken and helps keep the meat moist. 

    STEP 4. Remove the breaded chicken cutlets from the pan and serve with a nice wedge of lemon on the side.

    Breaded chicken cutlets.

    Baked Breaded Chicken Cutlets

    You can of course prepare baked chicken cutlets and have the same amazing results you get by frying them.

    To bake chicken cutlets, follow these simple steps:

    Preheat the oven: Set the temperature to 360°F (180°C) and preheat the oven for a few minutes.
    Prepare the chicken cutlets: coat the chicken slices in flour, then dip them into beaten eggs, then dredge in breadcrumbs.
    Bake the cutlets: Arrange the chicken cutlets on a baking tray covered with parchment paper and drizzle them with olive oil. Bake them for 15 minutes, turning them halfway through cooking time.

    Breaded Chicken Cutlets In Air Fryer

    To cook chicken cutlets in an air fryer, follow these simple steps:

    1. Preheat the air fryer: Set the temperature to 400°F (200°C) and preheat the air fryer for a few minutes.
    2. Prepare the chicken cutlets: coat the chicken slices in flour, then dip them into beaten eggs, then dredge in breadcrumbs.
    3. Cook the cutlets: Slide the basket into the air fryer and cook the chicken cutlets for approximately 12 to 15 minutes, flipping them halfway through the cooking time.
    4. Check for doneness: To ensure the chicken cutlets are thoroughly cooked, use an instant-read thermometer to check the internal temperature. It should reach 165°F (74°C).

    Note: Cooking times may vary, so check the chicken cutlets every 3-5 minutes to avoid overcooking or undercooking them.

    Storage Tips

    • In the fridge: Transfer the chicken into an airtight container and store it in the fridge for up to 2 days.
    • In the freezer: Arrange the cooked chicken on a baking tray covered with parchment paper and store it in the freezer for 30 minutes. Then transfer the cutlets into a ziplock bag or freezer-friendly container and store them in the freezer for up to 1 month. Reheat them in the oven at 300°F (150°C) for about 10 minutes.

    What To Serve With Chicken Milanese

    In Italy, we often eat chicken Milanese simply with grilled ciabatta bread on the side, and a simple green salad.

    If you want to serve it with some extra veggies here are a few other ideas on what to serve with breaded chicken cutlets:

    • Potatoes: Chicken and potato is the perfect match! Serve your chicken cutlets with potato mash, baked purple sweet potatoes, or quick roasted potatoes on the side.
    • Salad: For a well-balanced meal, serve with a green salad, panzanella salad, or this quinoa salad.
    • Extra veggies: A classic ratatouille, or sauteed veggies such as these sauteed broccolini, would also work great!
    Italian chicken cutlets.

    More Italian Dinner Recipes To Try

    • Chicken Pizzaiola
    • Pollo alla Cacciatora (Chicken Cacciatore)
    • Ricotta Meatballs - Italian Recipe
    • Orecchiette con Cime Di Rapa
    • Mafalde Pasta with Napoletana Sauce
    • Traditional Bolognese Sauce- Beef Ragu'
    • Polpette - Italian Meatballs
    • Asparagus Risotto
    • Authentic Italian Potato Frittata
    • Ossobuco alla Milanese

    Did You Try This Recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!

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    Recipe

    italian breaded chicken cutlets on a plate with lemon wedges and salad
    Print SaveSaved!
    5 from 3 votes

    Italian Chicken Cutlets (Cotolette di Pollo)

    Prevent your screen from going dark
    Crispy and crunchy Italian chicken cutlets make a fantastic quick meal option for both kids and grown-ups. Ready in less than 30 minutes!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: Italian
    Serving: 4 people
    Calories: 259kcal
    Author: Andrea Soranidis

    Ingredients

    • 4 slices chicken breast, 1-inch thick
    • 2 large eggs
    • 85 g panko breadcrumbs
    • 2 tablespoon Parmigiano Reggiano cheese, finely grated
    • 1 tablespoon fresh parsley, finely minced
    • 1 garlic clove, finely grated
    • sea salt and freshly-cracked black pepper to taste
    • 6 tablespoon extra-virgin olive oil
    • 1 lemon, cut into wedges

    Instructions

    • Season the chicken with sea salt and black pepper on both sides. Flour the chicken slices on both sides and shake well to remove the flour in excess.
      chicken slices coated in flour on both sides.
    • Whisk the eggs in a shallow plate. In another shallow plate combine breadcrumbs, Parmesan cheese, parsley and garlic, and set aside. Dip each chicken breast slice in the whisked eggs, making sure it's well coated on both sides.
      chicken slice dipped in whisked eggs
    • Dip each chicken slice into the seasoned breadcrumbs, making sure it's fully coated on both side. Repeat the process if necessary. Place the prepared cutlet onto a plate and repeat the process with the remaining chicken slices.
      chicken slice dipped into breadcrumbs.
    • Heat a large pan with the olive oil, over medium heat. Place the cutlets into the pan and cook until the bottom is golden brown, about 4-5 minutes, then turn them onto the other side, turn the heat to low, and continue to cook for a further 5 minutes, until golden and brown on both sides.
    • Remove the chicken cutlets from the pan and arrange them on a plate covered with kitchen paper, to absorb the oil in excess. Transfer them onto a serving plate, season with salt and pepper to taste, and serve with lemon wedges on the side.
      breaded chicken cutlets on a plate with lemon wedges and salad

    Video

    Notes

    Baked Chicken Cutlets:
    Place the prepared cutlets onto a hot baking tray covered with parchment paper. Brush them gently with olive oil, then bake them in a preheated conventional oven to 180C for 15 minutes, turning them halfway through cooking time.
    How to store leftovers
    • In the fridge: Transfer the chicken into an airtight container and store in the fridge for up to 2 days.
    • In the freezer: Arrange the cooked chicken on a baking tray covered with parchment paper and store in the freezer for 30 minutes. Then transfer them into a ziplock bag or freezer-friendly container and store in the freezer for up to 1 month.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 259kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 229mg | Potassium: 109mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Gal Jerman says

      August 02, 2022 at 2:43 pm

      Top ,.. top top ... post! Keep the good work on !

      Reply
    5 from 3 votes (3 ratings without comment)

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    Andrea Soranidis, founder of The Petite Cook.


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