Go Back
+ servings
italian breaded chicken cutlets on a plate with lemon wedges and salad

Italian Chicken Cutlets (Cotolette di Pollo)

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 259kcal
Crispy and crunchy Italian chicken cutlets make a fantastic quick meal option for both kids and grown-ups. Ready in less than 30 minutes!
Print Recipe

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.

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