Italian style chicken cutlets

There is no exact recipe for chicken cutlets in terms of measurements because it depends on how many cutlets you intend to make, but there is an exact process and a few things that you can do to ensure you get a fantastic result no matter how many cutlets you are making.

When it comes to making the best chicken cutlets, the thinner the better.

There are so many ways to serve up chicken cutlets- on a sandwich with some fresh mozzarella and prosciutto, parmesan style or along side some buttery mashed potatoes. No mater how you decide to serve your chicken cutlets, they are guaranteed to be a hit if you follow my basic steps below. Enjoy!

Italian Style Chicken Cutlets

Prep Time: 3 min per cutlet
Cook Time: 6 min per cutlet
Yields: as much as you want


  • Thin chicken cutlets- as many as you intend to cook
  • Flour- I use King Arthurs Unbleached All Purpose Flour.
  • 2 -4 eggs, beaten plus more if needed.
  • Italian seasoned breadcrumbs- I like the 4C brand
  • Olive Oil for frying


  1. Set out three dishes or bowls that can accommodate flour, breadcrumbs and egg mixture. (I like to use casserole dishes.)
  2. Dip you cutlets in the flour, shake off excess, then into the egg and finally the breadcrumbs. be sure cutlet is coated well.  Set cutlets aside on a a baking dish.
  3. Once ready to fry, coat your frying pain olive oil and bring to frying temperature, but ensure it does not reach the smoking point or your cutlets will burn.
  4. Begin to fry your cutlets, usually about 3 minutes per side until golden brown. Remove to a cooling rack lined with paper towel.
  5. Change the oil frequently, typically after two- three batches.
  6. Serve hot, warm, cold or reheated in the oven.