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.
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.
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:
- 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.
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.
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:
- Preheat the air fryer: Set the temperature to 400°F (200°C) and preheat the air fryer for a few minutes.
- Prepare the chicken cutlets: coat the chicken slices in flour, then dip them into beaten eggs, then dredge in breadcrumbs.
- 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.
- 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.
- 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!
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!
Italian Chicken Cutlets (Cotolette di Pollo)
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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.