Crispy Italian Breaded Chicken Cutlets

ByNicole Gaffney Jump to Recipe

This recipe for Crispy Italian Breaded Chicken Cutlets is the best you'll ever have! Thin slices of chicken breast are breaded with a homemade seasoned breadcrumb mixture then pan fried in extra virgin olive oil to get super crispy and flavorful.

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side view of a stack of thin breaded chicken breasts with a lemon

Here in New Jersey, Italian breaded chicken cutlets are a staple and this recipe is the best one you'll ever make. This is the most popular recipe on my website for good reason - it's perfect. Just read the comments!

This crispy chicken cutlet recipe was developed over several years. I took the recipe that was passed down through my Italian family and tweaked it with my professional chef experience to produce the crispiest, most flavorful chicken cutlets possible.

My old friend, chef Michelle, taught me some key tips for making these back when we cooked together at Lisa's Italian Market in Ventnor, NJ. Her cutlets are legendary and this recipe wouldn't exist without her!

Keep reading to learn all of my secrets to making the best Italian pan fried chicken cutlets you'll ever try!

Love crispy chicken cutlets? Try my recipe for crispy Chicken Milanese with lemony arugula salad, or check out this brilliant method for making the crispiest Chicken Parmesan recipe!

What is a chicken Cutlet?

A chicken cutlet refers to a boneless skinless chicken breast that has been thinly sliced and pounded out to an even thickness. They're used frequently in Italian recipes such as chicken Picatta, chicken Francaise, chicken saltimbocca and chicken Marsala. You can also make cutlets from veal, pork, or beef.

Chicken cutlets are similar to chicken scallopini in that they are sliced thin and pounded out, but chicken cutlets are usually bigger.

Why This Recipe Works

  • A beginner friendly recipe - I started making these when I was just a kid!
  • Instead of using store bought Italian breadcrumbs, these are made with homemade seasoned breadcrumbs to make them extra crispy and cheesy.
  • Pounding out the chicken super thin ensures they cook through in the pan with no oven required.
  • Seasoning each piece of chicken before breading makes the meat juicy and full of flavor.
  • Adding grated cheese to the egg mixture makes the breading extra crispy and flavorful!
Ingredients for Italian breaded chicken cutlets.

Ingredient notes

Breadcrumbs - If you have homemade breadcrumbs - use those. Otherwise, unseasoned Panko breadcrumbs are the way to go. They're lighter than traditional breadcrumbs and make the best crispy coating. I prefer to season my own breadcrumbs rather than using already seasoned Italian breadcrumbs because the flavor is so much better.

Grated Cheese - You can use either a good quality parmesan, such as Grana Padano or Parmigiano Reggiano, or a good quality Pecorino Romano, such as Locatelli. Use either one or both, just make sure you're using the good stuff - it makes a difference.

Chicken - Use boneless, skinless chicken breasts for this recipe. You can start with whole chicken breasts and slice them thin, or buy chicken breasts that have already been thinly sliced. We will take it one step further and pound the chicken out to be extra thin, because the thinner they are, the better they are.

Extra Virgin Olive Oil - Some people say you should never to fry in extra virgin olive oil, but I disagree. It makes all the difference in this recipe and gives the chicken much more flavor than when it's fried in vegetable oil. For frying, use a less expensive olive oil and not the top-shelf stuff that's best reserved for finishing.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Meat Mallet - Pounding out the chicken ensures it will fry up evenly without having to go into the oven to finish. A meat pounder works best, but you can use the bottom of a skillet or a flat bottomed coffee mug in a pinch.

Wire Rack - You can drain the fried chicken cutlets on paper towels, but a wire rack will help them stay extra crispy.

Crispy pan fried Italian breaded chicken cutlets stacked with arugula scattered beneath.

How to make chicken cutlets - Step by step instructions

Prepare the breading station

  1. Add the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed. 
  2.  In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined. 
  3. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.

Prepare the chicken cutlets

Mixing breadcrumbs together with a fork.
Pounding a breast of chicken under plastic wrap.
  1. Slice: Take a whole chicken breast and lay it flat on a cutting board with the palm of your hand over top. Starting at the thickest side, use a long chef's knife or fillet knife to slice the chicken lengthwise into thirds. It's ok if they're not totally even. You can skip this step by purchasing thin sliced chicken breasts from the grocery story!
  2. Pound: Place a piece of plastic wrap over the sliced chicken breast, then use the flat side of a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken. You can skip this step if your cutlets are already thin and even enough!
  3. Season each piece of chicken on both sides with salt and pepper.

Seasoning Tip!

To season the chicken cutlets faster, liberally season one side only, then stack another piece of chicken on top of it and repeat. This allows the seasoning to transfer onto the other piece, so both sides can be seasoned more quickly and efficiently.

Bread the chicken

Tongs lifting a chicken breast on a white plate.
Dredging a piece of chicken in a station.
  1. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
  2. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note). 
  3. Next, dip it in the egg mixture and let the excess drip off. 
  4. Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.

Pan Fry the chicken cutlets

Pan frying two chicken cutlets in a pan with olive oil.
Crispy chicken cutlets cooling on a wire rack.
  1. Line a sheet pan with foil or paper towels, then top with a wire rack for draining.
  2. Heat a generous amount of olive oil in a large, heavy bottomed skillet over medium-high heat.
  3. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan. 
  4. Cook until golden brown on each side, then remove to a rack or paper towels to drain.
  5. Serve immediately. or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

Tips for Success

  • Let the breaded chicken sit for about 30 minutes before you fry to help the breading stick.
  • Don't overcrowd the pan when frying. Try not to fry more than two at a time, but depending on your pan or size of the cutlets you may only be able to fit one.
  • Use a fork to bread the chicken and flip it in the pan. It's much easier than tongs!
  • Drain fried chicken cutlets on a rack rather than paper towels to keep them crispier.
  • If you have leftover breadcrumbs, freeze them in a zip-top bag and use them again the next time you make chicken cutlets!
The crispy breading of an Italian breaded chicken cutlet.

Serving Suggestions

There's nothing like hot, crispy chicken cutlets right out of the pan! My favorite way to eat them is with a sprinkle of flaky sea salt and a squeeze of fresh lemon juice. Perfection!

We love making chicken cutlet sandwiches! Layer them on an Italian roll with sharp provolone, roasted Italian long hots and sautéed broccoli rabe, or smother them with marinara sauce and fresh mozzarella, then broil, for the best crispy chicken parm sandwich!

They also make a wonderful addition to salads, like this warm spinach salad or this kale Caesar salad. Serve it with a bowl of soup, like my famous New England clam chowder or a classic creamy Lobster Bisque and you have the perfect meal!

Italian chicken cutlets are fantastic leftover! I like to eat them cold, straight out of the refrigerator, often with my hands!

Chicken Cutlet Variations

To switch up the flavor profile, try seasoning your breadcrumbs differently.

Replace the grated cheese with za'atar and serve with a garlicky, lemony tahini sauce for a Mediterranean twist. For an Asian twist, omit the cheese and Italian seasoning and add sesame seeds, then serve with a simple soy based dipping sauce. Or leave the breadcrumbs plain and serve with honey mustard, barbecue sauce or ranch!

My Almond Crusted Chicken Cutlets are a perfect example of how you can use this base recipe to create something original!

You can also use a different type of meat, such as a veal cutlet, pork, or beef. For a vegetarian version, you can substitute eggplant, seitan or tofu!

Faq about Italian Breaded Chicken Cutlets

How do you get breading to stick to the chicken cutlets?

It helps to let the breaded chicken cutlets rest in the refrigerator for about 30 minutes before frying. This helps the breading adhere to the chicken and form a crust.

Why did my chicken cutlets turn out oily?

If the oil isn't hot enough, the breadcrumbs will absorb the oil and turn soggy, resulting in chicken cutlets that are more greasy than they are crispy. Make sure the oil has plenty of time to heat up before placing the chicken cutlets in the pan. It should look shimmery.Ho

How do you keep chicken cutlets crispy for a long time?

The best way to keep the chicken crispy is to set a rack on top of a sheet pan and allow the cutlets to drain on that rather than paper towels. You can keep them in a 250 degree F oven for up to an hour before serving to keep them hot and crispy.

Is it ok to fry chicken cutlets in olive oil?

Yes. A lot of people prefer to fry in a neutral oil like vegetable or canola oil because they have a higher smoke point, but I find they have a much better flavor when fried in olive oil. If you're not comfortable frying in all olive oil, try a 50-50 mixture of olive oil and vegetable oil instead.

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A stack of thin crispy Italian breaded chicken breasts with a lemon.
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Best Ever Chicken Cutlets

This recipe for Italian breaded Chicken Cutlets is the BEST you'll ever have! There a few key secrets to getting that crispy outer coating just right.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 489kcal
Author: Nicole Gaffney

Ingredients

  • 3 cups homemade breadcrumbs or panko
  • 3 cloves garlic finely minced or grated
  • 2 tablespoons fresh Italian flat leaf parsley finely minced
  • ½ teaspoon dried Italian seasoning optional
  • 1 ¼ cup finely grated pecorino Romano or parmesan cheese (or both) divided
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 3 large eggs
  • 1 cup all purpose flour
  • 2 lbs boneless skinless chicken breasts thinly sliced
  • extra virgin olive oil for frying

Instructions

  1. Add the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese to a medium shallow bowl. Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed. 
  2.  In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.
  3. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
  4. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken.
  5. Season each piece of chicken on both sides with salt and pepper.
  6. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
  7. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note).
  8. Next, dip it in the egg mixture and let the excess drip off.
  9. Transfer the chicken into the breadcrumbs. Be sure to press it down and move it around so that it's thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
  10. Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don't overcrowd the pan.
  11. Cook until golden brown on each side, then remove to a rack or paper towels to drain.
  12. Serve immediately, or place in a 250 degree F oven for up to 1 hour before serving to keep warm.

Notes

  • *When breading, I try to designate one hand for touching only dry things, like flour and breadcrumbs, and one hand for touching only wet, like the raw chicken and eggs. This prevents you from breading your fingers in the process.
  • Serve as is with a squeeze of lemon, with a tomato arugula salad, or smother with marinara and mozzarella to make chicken parm. This procedure also works equally as well with veal and pork.
  • Leftovers can be stored, wrapped tightly, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  • If you have leftover breadcrumbs, freeze them in a zip-top bag and use them again the next time you make chicken cutlets!

Nutrition

Calories: 489kcal | Carbohydrates: 41g | Protein: 47g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 197mg | Sodium: 792mg | Potassium: 725mg | Fiber: 2g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 269mg | Iron: 4mg

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469 Comments

  1. 5 stars
    I made a batch and froze them. What is the best way to reheat? Should I defrost in the fridge overnight, or can I put in the pan / fry while still frozen?
    And how do I ensure that the breading stays crispy? I thought about adding another layer of panko after I defrost to make it extra crispy. Thank you! This is delicious!

    Reply

    1. Are they already fried or did you just bread the raw chicken? If they are fried, reheat from frozen at 400 in an air fryer or 425 in a convection, oven on a rack, for best results. If they are just breaded and not fried, defrost them fully and make sure to remove any excess moisture before frying. An extra layer of panko is a good idea especially if they are wet after defrosting. Hope this helps! Happy to answer more questions if you have them.

      Reply

  2. I have to work this evening and I wanted to know can I make it this morning and have it cool off and then put it in the The refrigerator and have them heat it in the oven later?
    Thank you so much sounds delicious

    Reply

    1. Yes, absolutely, but they will not taste as fresh and crisp after being refrigerated and reheated. You can also bread them, refrigerate, then fry when you get home. Still a bit more work, but they will taste much better and after all the effort, it's worth it!

      Reply

  3. 5 stars
    Wonderful recipe!

    I am making these for a crowd ‘ was wondering if I put them on low in roaster (for serving purposes) if it would dry them out?

    Thanks!

    Reply

    1. So happy you love the recipe! Yes, you can keep them in a low oven or warming drawer for up to an hour or so, any longer and you will risk drying them out. Make sure you keep them in a single layer on a wire rack if possible to keep them nice and crispy!

      Reply

  4. 5 stars
    Was very delicious. For timing I did 3 minutes on each side at medium high. Turned out perfect!

    Thank you for the recipe.

    Reply

    1. Sure, you can use an air fryer, but they will not turn out nearly as crispy and delicious. You will still get decent results, but they won't compare to the real deal. Just be sure to brush them thoroughly with olive oil or spray them very well with olive oil cooking spray. It will help them get nice and golden brown. Please report back if you try it!

      Reply

  6. 5 stars
    I have struggled making cutlets for the longest, they just don’t come out right - til now!! These came out GREAT & were actually pretty quick & easy. My little man said “These are amazing!! From now on, I’m gonna ask EVERY restaurant we go to if they have these!” Haha! Thanks for the recipe.

    Reply

    1. Awesome! So happy I was able to help you get over your cutlet struggle, haha. Thank you so much for taking the time to leave a review!

      Reply

  7. 5 stars
    My family loves this recipe!! I've made it almost every week for the past 3 months. My family cant stop raving about it to others. It's gotten to a point that I have requests from other family members and even friends to make it for them!!

    Reply

    1. Wow! That is so amazing! So happy you and your family love the recipe so much. Appreciate you taking the time to leave this review!

      Reply

  9. 5 stars
    She wasn't lying. It was the best chicken cutlet I ever had. Followed recipe except for the frying oil. I mixed half olive oil and half avocado.

    Reply

  11. 5 stars
    I chose to cook this recipe for a family het together because of the south jersey reference. My instincts were correct. This will now be my go to cutlet. It impressed a lot of impossible people.

    Reply

  12. 5 stars
    I’ve tried this recipe several times and it is fantastic! I prepped them earlier in the day and let them sit in the fridge until they’re ready to cook. Excellent. Recipe with loads of flavor. I highly recommend.

    Reply

  13. 5 stars
    By far THE BEST chicken cutlet I have EVER had! Very easy to make! I will save this in my rotation for sure!!
    Thank you for sharing this recipe with us!!!

    Reply

    1. I'm so happy you think these are the best you've ever had!! Thank you so much for leaving such a nice review!

      Reply

  14. 5 stars
    I never leave reviews but I had to this time. This was AMAZING!!! Crispy and juicy. I followed step by step.

    Reply

    1. Thank you so much for taking the time to leave a review! I'm so happy you love the recipe!!

      Reply

  15. 5 stars
    Wow!!! I can never make juicy chicken. This was delicious. Restaurant worthy! Will definitely be making again. Thank you for such a great recipe!

    Reply

  17. 5 stars
    Very good, I like salt so I added more right before serving. There are various times throughout that I could have added a little more and should have. Anyway, follow the recipe and you will have some of the best chicken cutlets of your life. Def. Going into my rotation. This is just the star to add to many other variations. With spaghetti and , chicken marinara, or on a sandwich so many possibilities

    Reply

    1. Nice! So glad you enjoyed the recipe. Some think I call for too much salt, so it's really just personal preference. 🙂

      Reply

  19. 5 stars
    This was the best chicken cutlet recipe EVER!! My family loved it . it is now my easy go to , it was not heavy , crispy very good flavor without over bearing it was perfect.
    I will continue to make this as part of our rotation

    Reply

  20. 5 stars
    I made these tonite for dinner - delicious! Thank you - it was the first time I made fried chicken in 20 years and it was great!

    Reply

  21. 5 stars
    I made this for my family tonight for dinner & it was absolutely delicious , i will definitely be making this again !!

    Reply

  23. 5 stars
    Thank you!
    I'm going to use this on a web site I'm creating for bachelors.

    This will be great. The images are perfect!

    Reply

    1. Thank you so much for your review, Mike! For posting to your website, please include only a link to the recipe, not the entire recipe, and credit the photo. So glad you enjoyed the recipe. 🙂

      Reply

  24. 4 stars
    I added extra fresh ground pepper to the breadcrumbs and flour, gave it a nice little spice kick to the dish, otherwise a terrific meal

    Reply

    1. Any hard grated cheese works. You can leave it out, but for best results I recommend getting some parm and making them according to the recipe.

      Reply

  27. 5 stars
    AMAZINGGGGGG! This is one of those recipes that makes me feel super professional with how tender, juicy and delicious they come out!

    Reply

  29. 5 stars
    I just tried this recipe and it is absolutely delicious. The only thing I did differently was use cornflakes in place of breadcrumbs.

    Reply

    1. That's fantastic! So glad you loved the recipe and that cornflakes worked well. What a genius GF substitute!

      Reply

  30. 5 stars
    These were SO good! Made with panko from Trader Joe's. Having leftovers tonight with Rao's marinara sauce and shredded mozzarella.

    Reply

  32. 5 stars
    Excellent! I used a package of Italian dressing mix (that's what I had on hand), in the panko breading. Definitely making these again. Served as sandwiches.

    Reply

  33. 5 stars
    SO GOOD! I couldn’t stop eating these - and I was trying to have leftovers! Not a complicated recipe, but a few specific techniques made these so tasty and unlike the usual bland cutlet. Totally addictive.

    Reply

    1. The best way to reheat them is in an air fryer if you have one. 400 degrees for about 5 minutes or less, depending on thickness. You can also reheat on a wire rack over a sheet pan in the oven at 425 for 5-7 minutes. If you have a convection oven, definitely use that to help them get crisp.

      Reply

  36. 5 stars
    This recipe is fantastic ! So well explained and easy to follow, it made delicious cutlets ! I used very thin cutlets and l carefully watched them the whole time they were in the fry pan, and it didn't take long.

    Reply

  39. 5 stars
    I've made this several times with GF flour and panko, still the best damn cutlets I've ever had! They're perfect with just lemon juice! Tonight's salad is butter lettuce, goat cheese, pickled beets, crushed pistachios and a champagne vinaigrette. There's a rumbly in my tumbly! Thanks for the awesome recipe!!!!

    Reply

    1. That salad sounds amazing!! Thanks so much for sharing your gluten free modifications, that's super helpful. 🙂 So happy you love the recipe!

      Reply

  40. Can you make these completely and freeze the leftovers? Wanting to make some for my university kids but unsure about freezing them once fried.

    Reply

  42. 5 stars
    I’ve made this recipe twice now, and it was a hit both times. These are so delicious and crispy! The second time I made them, I used the Japanese panko breadcrumbs from Trader Joe’s, and it made it even crunchier which was amazing.

    Reply

  43. 5 stars
    Okay. I admittedly made these with chicken tenderloins as they were what I had on hand and had no idea what to do with tonight. It worked! The flavors were delicious and my kids raved! My youngest wanted his in a sandwich after trying a sample, and he loved that too. Thank you for a delicious recipe! I swear I will make it the right way next time (with cutlets), as there will definitely be a next!

    Reply

    1. Fantastic! I've made them with chicken tenders too! It's really all about the breading, any type of protein will work. Eggplant is great too! I'm so glad you loved the recipe. Thanks for taking the time to leave a review!

      Reply

  44. 5 stars
    Hands down the best recipe ever! My grandchildren constantly request these.
    I make 6lbs at a time for them and they are devoured within a couple of days! TY for this amazing recipe!

    Reply

    1. Amazing! I'm so glad your family loves the recipe so much. 6 lbs must keep you busy! What lucky grandchildren you have <3

      Reply

  45. 5 stars
    Very good. My egg mixture got a little thick during the breading process so I added a little more water along the way. These would make a great sandwich

    Reply

    1. You did exactly the right thing! This happens to me too but a little bit of water does the trick. And they DO make a fantastic sandwich!!!!

      Reply

  47. 5 stars
    These were amazing! I made them for my husband since he requested cutlets for his birthday dinner. I’ve made breaded chicken before, but nothing that was this good excellent and this is a keeper recipe for future reference. Thank you for sharing.

    Reply

    1. Awesome! I'm so glad you loved the recipe so much. I appreciate you taking the time to leave such a nice review!

      Reply

  48. 5 stars
    I made this after having made chicken cutlets many times before for my husband and he actually loved these so much his response was you may have my mom beat! That is WHAT an achievement!! This is a must make!

    Reply

  49. 5 stars
    I’ve followed this recipe several times and they always come out amazing. My family and I love them. Even the picky eaters like. Definitely the best chicken cutlet recipe I’ve had this far. Thanks for sharing!

    Reply

  50. 5 stars
    Five stars! Of course I did not have any fresh ingredients. Used jarred everything and Italian seasoned bread crumbs and the cutlets were delicious. Thank you

    Reply

  51. 5 stars
    This recipe is delicious! I only had a pound of chicken so I cut the recipe in half. It was easy to put together and didn't take long to fry. I will definitely make this again!

    Reply

  53. I have read this article thoroughly twice! I will be making 3 pounds of cutlets tomorrow night and I'm so excited to try this recipe I have everything on hand and will be making my own "panko" bread crumbs tomorrow I will leave a follow up comment to let you know how it turned out and I thank you for how thorough your directions are! I love to cook and try new methods! ❣️

    Reply

  57. 5 stars
    I made this recipe last night and adjusted amounts for 1 and a half the recipe quatity since I had three pounds of chicken and a big family. It is a bit labor intensive which is why I always try to cook enough for 2 or 3 days. The flavor is great and it was fun to make.
    I did need to almost double the egg batter. I started with 5 eggs because of how much chicken I had, but ended up needing three more eggs and of course the additional grated cheese and tiny bit of water to mix in. Everything else worked out well. I do wish there were guidelines for about how much salt to add to each dish, like the breadcrumbs and flour. I didn't add enough salt I guess so my family just sprinkled a little on top and it was really good.

    Using a meat thermometer was really helpful. I would cook on a lower heat next time as the outsides of mine got pretty dark fast. I used a large cast iron pan and was able to fit 5 cutlets each batch. I would definitely make this again and probably double the recipe to have scrumptious left overs. My kids loved it, even my kiddo that doesn't like to eat meat much.

    Reply

    1. Thank you for leaving such a thorough review! I usually don't give exact measurements for salt and pepper because it can be very subjective. My palate leans salty, and I've received feedback that dishes are too salty in some recipes where I do specify the salt quantities. But I'm glad you enjoyed the recipe!

      Reply

  59. 5 stars
    My husband and I have made these five times now and, every time, we agree that they're the best breaded chicken cutlets we've ever had! We always serve them with mashed potatoes, cream gravy and green beans - delightful! Would recommend to anyone!

    Reply

  60. 5 stars
    These are delicious! I think my pan was too hot as my breading turned dark quickly. I finished in the oven for 10 minutes to make sure they were cooked through.
    This will be on my Sunday meal prep routine!

    Reply

    1. Thank you! Yes, if your breading darkened really fast your pan was likely too hot. Just dial back the heat a bit next time and you'll be good to go!

      Reply

  62. 2 stars
    Way too much work and the ingredient measurements were way off. I ended up throwing away half or the panko mixture and needed another 25% of the egg mixture. It tasted good but I wouldn't make it again.

    Reply

    1. I'm sorry it didn't work out for you. You can always freeze the leftover panko for the next time you make them. It really depends on how thick your chicken pieces are, and I'd rather you not come up short.

      Reply

    1. I'm sorry you thought so! It sounds like perhaps your chicken wasn't sliced thinly or pounded out enough, since that would result in using less breadcrumbs. If you have a lot leftover, you can always freeze them to use next time. Thanks for sharing your thoughts and hope you still enjoyed the chicken.

      Reply

  65. 5 stars
    I made this yesterday and it was amazing. I let the coated chicken sit in the fridge for 40ish minutes before frying it in corn oil + olive oil. It was perfectly crispy and so tasty. My husband also loved it! Can’t wait to keep making this recipe.

    Reply

  70. 5 stars
    It took me awhile to prep all the ingredients, but the result was delicious!! Now that I know what I’m doing, I’m sure it’ll be even better the next time..and faster 🙂

    Reply

    1. I'm so glad you loved the recipe! Yes, it definitely gets easier after doing it a few times. Thanks for leaving a review!

      Reply

  71. 5 stars
    This was my first time making cutlets. I love this recipe. It was easy to follow and turned out perfect! I will definitely be making them again.

    Reply

  72. 5 stars
    Hello,
    This was so delicious! Easy to make and perfect for a nice dinner! Would be great for company as well!
    Just divine!
    Thank you!

    Reply

  73. 5 stars
    The whole family loved it. I made 6 whole breasts, which yielded 12 large cutlets, tonight for Sunday dinner. I used a combination of store-bought breadcrumbs and Panko. I don’t measure anything, I use amounts that looks good to me when it comes to seasonings. Very good recipe. Thank you!

    Reply

    1. Thank you! Yes, they can be frozen, however they will always be better fresh. But still, freezing works!

      Reply

  77. 5 stars
    This came out great and gave me the confidence to have a good outcome for my first time making chicken cutlets. I used pink salt so my flavors weren’t as salty but I think I’ll use a little salt in the breadcrumbs. It was so good with my bruschetta pasta. Yummy. Thank you for posting.

    Reply

    1. I'm so glad it turned out great! You are right that different salts have different levels of saltiness. I always use Diamond brand Kosher salt, which is less salty than table salt, but I'm not sure about the pink salt. You can always season your raw chicken breasts a little heavier, or finish with a flaky sea salt on top right after frying. Thanks for leaving a review!

      Reply

  78. 5 stars
    Completely delicious! I had to tweak a couple of things for what I had on hand (a combo of store bought plain panko and Italian breadcrumbs that yielded only 2 cups; only 2 eggs; dairy free parm from a bottle). I told my husband "can you imagine how amazing this would be with REAL parmesan??" haha. This did take me close to an hour, even with using cutlets from the store, but I have half of it leftover and I am excited to eat it this week.

    Reply

  80. 5 stars
    Super easy and delicious! The cusrt fro so crispy and crunchy just like a cutlet should be. This is the only way I'll ever make cutlets, again. I appreciated how you gave the nutrition break down so knew how to proportion. I can't wait to try some of your other recipes.

    Reply

  82. 5 stars
    Have made these multiple times. Everyone loves them. Perfect recipe as written. Just wish it wasn’t so time consuming. But worth it! Thank you!

    Reply

    1. I'm so happy you enjoyed the recipe! It's a labor of love for sure, but worth it! Thanks for leaving a review!

      Reply

  83. 5 stars
    These were the best cutlets I've ever made! I had to sub a few things, but made do w/what we had and they turned out so good. For once I had actually read the article along w/the recipe and it was Key for me. Seasoning at every step made all the difference! And setting the 1st on a rack while I fried the second. Awesome! My hubs and I tease about what good Italian food comes from this Irish girl, spaghetti sauce, too! I will forever now make time to read the stories! Thank you!

    Reply

    1. I'm so glad you loved the recipe and that my tips were helpful! Thank you so much for taking the time to leave a review!

      Reply

  85. 5 stars
    EXCELLENT. These cutlets are exactly how my mama used to make them. My parents immigrated from Italy, my mother was the best cook/bread and pizza maker ever... I am so grateful to have come across your site, this recipe brought tears to my eyes because with the endless entrée and more she taught us, I had forgotten about this one. Thank you so much.

    Reply

    1. Maria this comment made my day! Thank you so much for taking the time to write. I'm so happy this recipe brought you so much joy! 🙂

      Reply

  88. 5 stars
    Jersey girl living in the mid-west. Can’t get chicken cutlets out-to-eat anywhere here. Searched and tried lots of chicken cutlet recipes - this is the best one yet! My son and I make this and have a blast doing it. Love it!

    Reply

    1. Wow, what a great compliment coming from a fellow Jersey girl!!! I'm so happy you and your son enjoyed the recipe. Thanks for leaving such a nice comment!

      Reply

  89. I have an egg allergy in the family, any idea if this would work if I just swap the egg for heavy cream?

    Reply

    1. Yes I think it will work fine, especially with the cheese added. If you try it, please report back!

      Reply

      1. 5 stars
        Happy to report it worked well enough, and everyone thought they were delicious! Definitely going into regular rotation. Thank you!!

        Reply

        1. So happy to hear that, Laura! Thanks so much for taking the time to respond, I'll be sure to tell others who have the same question!

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  91. 5 stars
    This is a 5 star recipe!! We just made it for the family and it was delicious!! Moist, flavorful and incredible! Thank you so much for this recipe. We have been searching for a foolproof breaded chicken recipe and this is it. Everyone needs to add this to their recipe arsenal. God Bless

    Reply

    1. Thank you so much for taking the time to leave such a lovely review! I'm so happy you love my recipe!

      Reply

  92. 5 stars
    Dipping in flour first and adding cheese to the egg mixture really did make a difference! My cutlets were definitely crispier doing it your way vs. my usual way which is everything you do minus the flour and then cheese in egg mixture. I was skeptical that these two small things would make a difference, but they do! Thank you for teaching me something new! This is a keeper for sure.

    Reply

    1. I'm so happy to know my tips were helpful! Sometimes the little things can make all the difference. I really appreciate you taking the time to leave a comment. 🙂

      Reply

  93. 5 stars
    This is the second time I have made this. My boyfriend requested cutlets again and we enjoyed the cutlets so much. They are absolutely delicious, thin and crispy. Its the best recipe for chicken cutlets out there. We love leftover cutlets for different sandwiches. Thank you for sharing.

    Reply

  94. 5 stars
    I've used this recipe a few times now and it's a HIT every time! It's quickly turned into a fan favourite at our house. The last time I made it I ran out of parm for the egg wash so I used feta and somehow it was just as delicious!

    Reply

  96. 5 stars
    I had chicken cutlets in the fridge for another recipe, however I accidentally used another chicken for the same recipe so had to find another way to cook the cutlets. This recipe was perfect.. however next time I will follow the recommendation more closely and pound them a little more than the grocery store did., as when i used my thermometer to check them , i had to cook them a little longer and the crust was a little more “done” than I’d like them to be….The layers of seasoning were terrific. A Big Hit with my husband and my son. Served them with smashed potatoes and green beans .

    Reply

    1. I'm so glad you loved the recipe! The thinner the better in my book. Thanks for leaving a review!

      Reply

  97. 5 stars
    I love this recipe so much. I’ve made it 4-5 times already! They always come out absolutely perfect.

    I do cheat a little and use basic grated Parmesan, and I use garlic powder — just because I’m more likely to have those things on hand already.

    One thing I’ve noticed is that I often run out of eggs and sometimes the bread crumbs. I always have a lot of flour left over.

    I usually need to double the eggs, like 5-6 eggs for 2-2.5lbs of chicken. Not sure why, but the egg mixture is really thick with the Parmesan cheese in it — maybe because I’m using cheap grated parmesan and it’s absorbing the egg? I want to try to thin out that egg mixture because I really don’t think it’s supposed to be that thick lol. Anyway, it’s not a complaint, and I’m open to suggestions! They still taste perfect every time!!! Thank you!

    Reply

    1. Thank you so much for your review, Jess! We love to hear that you're loving this one. 🙂

      The quality of your parmesan can definitely impact the egg mixture. Especially if you're using the dry stuff. If you're able to get a better quality cheese, that should help. You can also add a little heavy cream or buttermilk to the egg mixture if you don't want to use as many eggs.

      Reply

  98. 5 stars
    Genuinely the best chicken I have ever made! These turned out so crispy and perfect, I will 100% use this recipe again. Thank you!!

    Reply

  99. 5 stars
    Literally the best fried chicken recipes ever!!!! More delicious than any any fried chicken cutlet I’ve had at any restaurant.
    Perfect taste and perfect crunch.

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  100. 5 stars
    Hands down the best chicken cutlets recipe!
    I have made this numerous times. My son and his children request this frequently and 4 lbs. goes quickly. The 5 kids devour them!
    Thank you for sharing this delicious recipe!

    Reply

  101. 4 stars
    Nice recipe, but as a rookie, I wasted way too many ingredients. I only had one package of chicken. Ended up w three bowls pretty full which I had to toss. But lovely recipe.

    Reply

    1. Glad you enjoyed the recipe! In the future, you can freeze the leftover breadcrumb mixture for next time.

      Reply

  102. 5 stars
    I normally don’t leave reviews, but your cutlets were so delicious, I had to respond and will now be my go to recipe. Thanks for sharing!

    Reply

  103. 5 stars
    Didn't make it yet by just wanted to say I read this entire recipe in a Tony Soprano voice and I am going to make it very soon along with some gobagool

    Reply

  105. 5 stars
    Loved it! First time making it and it came out great, everyone had a piece and said the same. The only thing i didn't see in the recipe (maybe I missed it) was at what temperature and how long to cook each side, I did medium heat and 5 minutes each side and it came out perfect. I absolutely loved your recipe and tips, like you mentioned the olive oil gave it an awesome taste. Thank you! 🥰

    Reply

  106. 5 stars
    Easily the best cutlets I’ve ever made! Seasoning all the steps and all of the cheese makes a big difference. The result is perfectly crispy and tasty!

    Reply

  107. 5 stars
    Made this and it was one of the best meals I have ever had. A bit nervous that the chicken would be overcooked but it was pretty much perfect. It is slightly elaborate but the results are well worth the effort. Particularly liked the tip about leaving the the chicken for 30 minutes after the breading procedure.

    Reply

    1. You can try using buttermilk or heavy cream. I've also heard that aquafaba - the liquid inside a can of chickpeas - works really well too. Hope this helps! Please let me know if you try!

      Reply

    1. About 2 minutes on each side over medium heat should do the trick, but it might take slightly more or less depending on how hot your oil is and how thick your cutlets are. Hope this helps!

      Reply

  111. 4 stars
    Made this recipe on my last day of the week that I cook (My wife and I alternate weeks) and it was a winner! The only problem I had was with the minced garlic in the breadcrumbs. Even though they were tiny pieces, the garlic got scorched while frying the chicken and left the crust with a slight bitter taste. I love garlic so any suggestions you have for how to prevent this would be most appreciated. I could use garlic powder but it’s just not the same. I’m hearing the leftovers calling from the frig for a little midnight snack of chicken, mayo and lettuce sandwich!

    Reply

    1. I'm glad you liked the recipe and interesting that only the garlic burned. I would suggest lowering your heat to prevent this in the future, as I've never experienced just the garlic pieces burning. Hope that helps!

      Reply

    1. Glad you enjoyed the recipe! The cutlets would be great with any type of pasta! I say keep it simple with spaghetti marinara or aglio e olio (garlic and oil).

      Reply

  113. 5 stars
    FANTASTIC!!!!
    I've been taught to dip in eggs first. Flour first makes it stick. Beautifully crunchy, yet super moist meat. One note, watch the heat - it burns easily. I cooked in a bacon grease/OO mix as I wanted gravy for mashed potatoes. Absolute keeper! Thank you for making me look good.

    Reply

  114. 5 stars
    This recipe never fails. I’ve used panko and Italian breadcrumbs. I’ve used it many times. The best chicken cutlets I ever made. Delicious. Leftovers for sandwiches.

    Reply

  115. Hi!
    I am wanting to cook a big batch of these for a celebration coming up. Can I pan fry these the day before, refrigerate, then reheat in the oven?

    Thanks so much!

    Reply

    1. You can, but truthfully they just won't be as good as if you fry them fresh. Your best bet is to bread them the day before, then fry them before the party. Not ideal, but they will taste the best this way. Hope it helps!

      Reply

  117. Can I trim and bread everything and then freeze them PRIOR to cooking? This looks great, trying to prep for lazy dinner options. Thanks!

    Reply

    1. I've never tried it so I can' say for sure, but I don't think it would work because the breading would become soggy upon thawing. You also need to be sure your chicken wasn't previously frozen, as it shouldn't be frozen a second time for safety and texture. That said, I'm not sure so it's worth giving it a try. Please let us know how it works out if you do!

      Reply

  118. 5 stars
    Was missing some ingredients during a lake effect snowstorm, so bread crumbs were just crushed garlic bread sticks and chopped walnuts. Winged it with the dried spices I had on hand and, thank God, I had parmesan. Fried in olive oil.. oh my gosh these were absolutely delicious! Easy and quick! Will definitely make again, and using your ingredients as listed. Might try 50/50 olive oil/avocado oil for that higher heat. Thank you for this! Can't wait to check out the rest of your site 🙂

    Reply

    1. Thanks for your wonderful review! Sometimes I fry in a combination of avocado oil (or another neutral oil) and olive oil, but I really do think frying in 100% olive oil produces the best flavor! Thanks for adding your modifications too - they're helpful for other cooks!

      Reply

  119. 5 stars
    I toasted and put day old bread on a small processor. I seasoned with my own spices. I liked the addition to grated parm cheese. I fried with OO, AO , butter and bacon fat… it fried with a crispy crust yet the chicken was moist. Will do it again!!!

    Reply

    1. Wow the addition of butter and bacon fat must have made these even better! So glad you loved the recipe and thanks for including your modifications! 🙂

      Reply

  120. 5 stars
    Made this tonight & everyone loved it. This is a keeper forsure. Thank you!!
    We had it w a side of linguine and sauce. It was perfect combo.

    Reply

    1. The best way to prep these in advance is to bread them, refrigerate, then fry right before serving. Don't bread more than 24 hours in advance, max. Once cooked, you can keep them warm in a 325 degree oven for up to 2 hours. If you fry them, then refrigerate and reheat the next day, the breading won't be as crisp and the chicken won't be as juicy. That said, they're still tasty - I love eating them cold the next day!

      Reply

    1. You can bread them up to 24 hours in advance (maximum) and then fry right before serving. After frying, you can keep them warm in a 325 degree oven for up to 2 hours before serving. If you fry them, then refrigerate, the breading won't be as crisp and the chicken can dry out upon reheating - but they are still tasty if you don't mind that. I love eating them cold the next day! I hope this helps.

      Reply

  125. 5 stars
    Hi, thank you so much for the recipe! Do you know if the cheese can be omitted and still get good results?
    Thanks!

    Reply

    1. Hey there. Yes, you can omit the cheese and they will still be great! You can add a little bit of nutritional yeast or a plant based parmesan for added flavor. You may need to replace the quantity of cheese with more breadcrumbs or an extra egg to make up for the lost volume. Hope this helps - let me know how they turn out!

      Reply

  129. 5 stars
    I made this for my daughter and son-in-law and it is absolutely one of the best chicken recipes out there! Crispy on the outside and tender on the inside! Thank you for sharing.

    Reply

  130. 5 stars
    I made these tonight for the first time and can confidently say, they were the best cutlets I’ve ever tasted! I grew up in NJ/NY so I know my cutlets! Follow the recipe exactly. It’s perfect as is! My family was so impressed.

    Reply

  131. Hi Coley! I can't wait to make this but is it okay to not use flour? Could something else be used instead? Thanks a million!

    Reply

    1. Hey Wendy! You can try a gluten free flour blend if gluten is the issue. You can also try corn starch, coconut flour or almond flour, but those will change the texture and flavor slightly. I hope this is helpful!

      Reply

  137. 5 stars
    Just made this for my dad and we both loved it!! Thank you for the recipe, it was delicious! I loved the Parmesan in the breading and the egg mix, it brought so much flavour.

    Reply

  138. 5 stars
    I've made this several times. It's fantastic! Crispy and delicious. The only thing is I usually have to make more egg dip than what's called for. Like you Jersey folks, us NY people are somewhat of cutlet snobs! 😂
    Thanks for sharing this!

    Reply

  139. 5 stars
    I must say this recipe was spectacular. My boyfriend and I absolutely loved it. Will be making this again soon! Thanks for the recipe 🙂

    Reply

  140. 5 stars
    Because of time restraints, I put all the dry ingredients in a container and eggs in another. We prefer using thin cut breasts for every chicken recipe. I find they cook more evenly. Turned out perfectly and tasty. We topped with a drizzle of lemon juice and the flavors popped. I used panko instead of breadcrumbs. Love the extra crisp. We will make it again.

    Reply

  142. 5 stars
    Great recipe ! We make chicken sandwiches , and they are great just cold out of the fridge as well . My son likes them in a sandwhich with pepperjack cheese.

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  145. 5 stars
    The recipe turned out wonderfully. It was packed with flavor, and the crust was perfect. I did put it in the oven after pan frying the chicken, just to make sure it was fully cooked and to add a bit more crispiness. My family gave it high reviews! Thank you for sharing.

    Reply

  146. 5 stars
    These are legit. Made them twice last month and already craving them again!! Hate to say it but better than my moms! Don’t tell her

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  147. 5 stars
    It definitely deserves a five star rating.! Delicious.! My go to cutlet For all meal types. Bon appétit

    Reply

  148. 5 stars
    So delicious! I was wondering if I could use this same recipe in the air fryer? And if so how long and what temperature should I cook it at. Thanks!

    Reply

    1. Yes, these will work in the air fryer. They don't turn out quite as good, but good enough! The key is to thoroughly spray them with olive oil cooking spry first. The breadcrumbs need oil to crisp up. Air fry them at 400 for about 15 minutes, flipping half way through. They may need longer if thicker - use your discretion. Let me know how they turn out!

      Reply

  151. 5 stars
    I just made this tonight and LOVE IT! Husband did too. This is definitely going into my rotation. Thanks!

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  152. 5 stars
    I made this! It was really simple and I left out the parsley and Italian seasoning and it still turned out pretty great.

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  155. 5 stars
    I’ve made these two weeks in a row for my husband and I’s work meal prep, paired with a pesto pasta. They’re delicious even when reheating a couple days later. Thank you for the recipe!

    Reply

    1. Hi. Unfortunately accurate nutritional information is difficult for a recipe like this because it's impossible to know the size of your chicken breasts. In addition, not 100% of the breading will be used up. The numbers here are a calculation of all the ingredients divided by the serving size, in this case it has been averaged to 5. So the 823 is calculated for one serving size, but it is likely less. Hope this helps and sorry for the confusion.

      Reply

  159. 5 stars
    OMG! I made these last night after work. My husband and I loved them. I would definitely make these again real soon! Thanks for sharing your recipes!!

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  160. 5 stars
    Was the best chicken I have ever had. Put It on a bed of arugula and cherry tomatoes. An easy and perfect dinner!! Hubby was thrilled.

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  161. 5 stars
    Made this for dinner this evening and it was delicious !!! We try to watch our sodium intake so instead of salt and pepper I used a garlic herb seasoning that is salt free. I made a few extra pieces of chicken so I can use it tomorrow for a salad at lunch. This is a keeper for sure !

    Reply

  162. 5 stars
    I made this last week and it was SOOOO good! Best Chicken cutlets I've ever made. Def try it! My husband loved them as well. He said they were just as good, if not better, than his favorite Italian deli.

    Reply

  163. 5 stars
    Definitely the best cutlets I've ever made, and this was with store-bought breadcrumbs. Perhaps in the future I'll try to make my own breadcrumbs. Anyways, thanks for a great recipe!

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  166. 5 stars
    So yummy! The breading is tasty and crispy, and browns up very nicely (the cheese in the breading is a brilliant touch!). I think my cutlets were slightly less thin than those in the recipe, so I did briefly put a lid over the pan to make sure they cooked through, and they STILL came out crispy! I made 4 cutlets -- 2 are now in the freezer, 1 is in the fridge to be eaten tomorrow, and I'm eating the other one right now. I melted some Muenster cheese on top, put it on a kaiser roll, and added some good quality pasta sauce on top. Superb!!

    Reply

      1. 5 stars
        It really was! Today I sliced up the second cutlet, noshed on some of it just plain (SO good!), then made some spaghetti with sauce and added the rest of the cutlet to that, which was also really good. I'm a Jersey girl myself, so I know good chicken parm, lol, even though I'm not Italian! Honestly, though, I think I like it best just cold out of the fridge, with nothing on it. The breading is sooooo good, and honestly I don't think it adds much in the way of fat or calories, just immense flavor! I've never been able to do a good breaded chicken cutlet before in my life, so I'm really glad I found your recipe -- I will be making these cutlets often! 🙂

        Reply

        1. I love them cold out of the fridge too! All jersey girls know a good chicken cutlet when they have one, and I'm so glad you love mine! 🙂

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          1. 5 stars
            Wow! I googled thin cut crispy chicken breast (to put on top of a salad) and this recipe popped up. Super easy to to make; I had all the ingredients-- plus the already thinly sliced chicken breast-- and was done in less then 1/2 hour. Delicious!! Def a keeper recipe. Thanks Coley!

          3. I've been making this for decades. It's great with prk tenderloin slices that you pound out thin with mallet and with pork its great using crushed oyster crackers instead of bread crumbs. Pork tenderloin sandwiches, can't beat it

  168. 5 stars
    Made them this week, so good! Can you prep them through step 9 the day before cooking and store in the fridge? If so, how would you store them so that the coating doesn't all come off? I was thinking of keeping them on a stacked plate and just putting plastic wrap over them.

    Reply

    1. Yes! They will stay good breaded for about 12-18 hours, try not to go too much longer than that. Store them in a single layer if possible, otherwise dont stack too many on top of each other or the weight could cause them to stick together and pull the breading off. Hope this helps!

      Reply

  169. 4 stars
    It was delicious, and the steps were easy to follow. I knocked off a star because it I had to whip up a 2nd egg mixture and ended up tossing half my breadcrumbs.

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  170. 5 stars
    Followed the recipe and it turned out to be amazing !!!! I highly recommend this recipe. instructions easy to follow. The family loved it !!! This dish is a keeper !!!!

    Reply

  171. 5 stars
    Best chicken cutlets. Takes some time, but worth it. My husband loved them, and He doesn't like white meat chicken. The cheese in the egg and the bread crumbs with the garlic brings this recipe to another level! And I'm Italian!!😁

    Reply

  176. 5 stars
    I would rate this 10 stars if I could. I used italian bread crumbs and left out the garlic, Parsley and Italian seasoning. My SUPER picky 15 year old boy ate it all and asked for more.

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  180. 5 stars
    My family couldn’t get enough of it! Everyone was eyeing the last piece to see who got it after each consuming plenty! My granddaughter won!

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  181. 5 stars
    Made these as the recipe states, except I used some olive oil I had from making garlic confit to fry them. Delicious. The crust was so perfect and crispy. Served them with an arugula salad with marinated red onions, mozzarella pearls and a olive oil/Dijon mustard/balsamic vinegar & honey dressing.

    Reply

  186. 5 stars
    First attempt at making Italian-style chicken cutlets as part of a chicken parmesan dinner. My daughter took one bite and rated it immediately 5 out of 5. I think I need to cut back a little on the oil and turn down the heat once adding the chicken to the pan. I also cut back on salt throughout because I knew the sauce would add salt as well. Thank you for sharing this recipe, I'll be bookmarking this one for sure!

    Reply

  188. 5 stars
    Great!!! I’ve been cooking for 50+ years but never mastered breading and frying. This recipe did it! Thanks!

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  189. 5 stars
    Almost perfect recipe except for the multiple layers of salt recommended which made the dish too salty to enjoy. Next time will eliminate salt from egg and chicken.

    Reply

  190. 5 stars
    What do you think is the best way to reheat these? Want to make and take to someone who will need to heat them up later. Thanks!

    Reply

    1. Reheat in a 425 degree oven for about 10 minutes. They're even better if you reheat them in an air fryer or convection oven! Hope this helps

      Reply

  193. 5 stars
    This recipe is excellent. The Parmesan cheese in the egg makes it a little thicker to adhere to the chicken. I cut out some of the salt and pepper and it still was very flavorful. It also fried up nicely. Will make this again!

    Reply

  194. 5 stars
    These were amazing! I added a little red pepper to the breading mixture to spice it up a little. I also made extra to put in the freezer for another time. Yum!

    Reply

  196. 5 stars
    I am obsessed . This recipe was so easy to follow and the chicken turned out so crispy and flavorful! Thank you for the detailed steps and helpful tips. I’m going to be making this again and again and again.

    Reply

  197. 5 stars
    I was going to try your recipe tonight. Making chicken parm. But I am out of parmesan cheese. would you say the cheese is a must in the egg mixture? or could I skip the parmesan? Only have the mozzarella on hand.

    Reply

    1. You can skip the parmesan and they will still be good, but the added cheese definitely makes them even better! No need to make an extra trip to the store, but do try them again sometime in the future with the cheese to see what I mean!

      Reply

  198. 5 stars
    This was hands down the most flavorful recipe for chicken cutlets! Thank you so much for sharing! My family loved it and are hard to please.

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  199. 5 stars
    I'm no cook but I've tried this like ten times now and we love it. I follow 90 percent of the instructions. we put adobo on the raw chicken, a hint of lemon pepper, and a hint of oregano but the rest follow the recipe. When I have everything set up my 16-year-old son insist I can't cook and adds stuff, paprika which he insists helps, Anyway, we have a lot of fun and we've gotten better. Thanks! Mike Donovan

    Reply

  202. 5 stars
    This recipe is the absolute best for so many reasons:
    Crispiness thanks to cooling rack hack (instead of plate with paper towels), booming with flavor (my Italiano husband brings back the good parmesan reggiano and pecorino romano) and I used a cast iron skillet for ultimate crisp. I did add some butter to the cooking olive oil, but that's because I can't help myself:) Coley, this is my go to recipe from now on! Both kids and hubs were asking for seconds. Grazie Mille Bella!!!

    Reply

  203. 5 stars
    These really ARE the best-ever chicken cutlets! Thank you so much for this wonderful recipe. My family just enjoyed it on Friday evening after a really long and tough week for everyone, and it made everyone smile. Great lead-in to the weekend. I can't wait to try some of your other recipes. Thanks again

    Reply

  205. 5 stars
    I made this almost exactly as written, the only difference is that I was in a hurry and toasted 4 pieces of bread and tore into small pieces and these cutlets totally melted in my mouth! Since I used chicken breasts out of a bag of frozen chicken, I didn't expect them to be so tender and perfect! Will be making these a lot!!

    Reply

  208. 5 stars
    Like all the other comments, these were the best chicken "schnitzel' I've ever had. I threw crispy fried onions in the food processor and used one cup in place of one of the cups of bread crumbs, It's the first time the breading didn't come off in the oil or as I was moving them to the plate and I've been grappling with that problem for years! I made enough for two meals hoping to freeze a batch, but my family ate every last bite. Have you tried freezing these?

    Reply

    1. So glad to hear it Meg!!! They freeze okay. They're not bad but definitely better fresh. Reheat in an air fryer or hot convection oven for best results!

      Reply

  210. 5 stars
    WOW! These were AMAZING! Adding parmesan to the egg wash is GENIUS! So is prepping the chicken and sticking back in fridge to let it all SET! This will be the only recipe I will use going forward! THANK YOU!!! SO GOOD!

    Reply

  211. 5 stars
    A couple of tricks I’ve learned over the years are as follows, yes, drain on rack. season chicken before breading. I like to add garlic powder and onion powder along with the salt and pepper. You can also spice it up a bit. And my best trick is to add some cornstarch to the breading to make it extra crispy.

    Reply

  212. 5 stars
    Absolutely the BEST chicken cutlet recipe ever!!! I live in North Jersey and this tastes exactly like the chicken cutlets from my favorite salumeria. I have been trying to figure out their recipe for years!!!! This is amazing.. thank you for sharing .

    Reply

  215. 5 stars
    this was the most delicious chicken cutlet i ever had. it made such a great, crispy crust. my husband also loved it and wants it again tomorrow on a sandwich! highly highly recommend!!!

    Reply

  216. 5 stars
    WE CANNOT WAIT TO TRY THESE CUTLETS. HOORAY TO YOU USING FRESH PARSLEY. MY MOM MADE HER VEAL CUTLETS THE SAME WAY.

    Reply

  217. 5 stars
    Made these tonight for dinner and wow! They really are the best we've had. The whole family was raving. Can't wait to use this again to make chicken parm. Awesome recipe - thanks!

    Reply

  218. 5 stars
    I've tried lots of different chicken cutlet recipes and this one is by far the best. It will be my go-to from now on. Thank you!

    Reply

  219. 5 stars
    I'm in NYC and you're right--theres something different about our chicken cutlets in the tri-state! I couldn't find a recipe I liked. But when I saw that you're in Jersey and also like to be able to just pull a cold chicken cutlet out of the fridge for a snack (lol), I knew I had to try it. And I'm so glad I did! Hands down the best chicken cutlet recipe I've tried. I'm using it for our chicken parm tonight and for chicken caprese sandwiches during the week. Thanks so much!

    Reply

  222. 5 stars
    Oh my goodness! This was such a good recipe. They are so crispy on the outside and moist on the inside. And have incredible flavor. My 100% Italian grandfather-in-law is sooo picky! He knows good Italian food and won’t settle for less. I made these for him and he loves them! Not to mention I was trying to find something he would eat….. he needs to gain weight…. Thank you!

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  224. 5 stars
    I feel the need to leave a comment, which I've never done on a food blog before. I used this recipe randomly the first time I made chicken cutlets for my Italian husband, and they were a huge hit. I've used this recipe 3 or 4 times since and they always come out amazing! I thank you for making me know what I'm doing with this Italian specialty!

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    1. Thank you so much for your comment! It made my day! This is one of my all time favorite recipes and I'm so glad it's becoming one of yours, too! <3

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  225. 5 stars
    This is exactly how my grandmother taught me with one exception… Try adding a little lemon zest to the breadcrumb mixture… It's delicious!

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    1. I love this! I bet lemon zest is great in the breadcrumbs. I do that when I fry fish, but I can totally see it being amazing with chicken too. Thanks for the tip!

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  226. 5 stars
    Delicious chicken cutlets, so easy to cook! Also, loved the video. thanks for sharing, Nicole! 🙂

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  227. 5 stars
    Thanks for the recipe! I've been testing out a few different cutlet recipes and haven't quite found the right one. I'm excited to try this one out!

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    2. 5 stars
      Best chicken cutlets I’ve ever made. I’ve made my fair share in life, and this one takes the cake. Thank u for sharing. We all loved it

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