Chicken Cutlets

5 from 2 votes
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I grew up on my moms Chicken Cutlets, and I have probably made this recipe a thousand times. They are such a delicious dinner and one of my all time favourite foods. They pair perfectly with salad, pasta, in between two pieces of bread, or cold right out the fridge.

Growing up, this was a recipe that made its way to our table at least once a week. And for good reason, they go with everything! Pasta, rice, salad, in between some fresh bread or covered in tomato sauce and mozzarella for the ultimate Chicken Parm. I should mention, if you are someone who loves to host friends and family for dinner and need some recipe inspiration, these are a great option. You can prepare them in advance, and fry about 30 minutes before guests arrive. Just keep them uncovered in the oven at the lowest heat your oven will allow, until you are ready to serve.

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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

Why you’ll love this recipe

Easy to make: I would consider this a beginner level recipe. There’s only a few simple steps to follow to achieve the most delicious, crispy cutlets.
Ready in 30 minutes: from beginning to end, this recipe won’t take you longer than 30 minutes.
Kid friendly:
my boys absolutely LOVE this recipe so I would consider this a kid-friendly recipe.
Makes for great leftovers:
cold out of the fridge, in between some fresh bread or reheated, these taste great the next day.
Pairs perfectly with just about anything:
a few of my favs are a large green salad, or a simple spaghetti with Homemade Tomato Sauce.

Looking for more Italian inspired recipes?

Looking for more Italian Classics? I will leave a few personal favourites linked down below:


Here is a quick overview of the ingredients you’ll need to make my Chicken Cutlets.
For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • chicken breasts
  • peanut oil
  • 2 eggs
  • milk
  • seasoned Italian breadcrumbs
  • parmigiano-reggiano
  • fresh Italian parsley
  • salt
  • pepper
  • garlic powder
  • onion powder

Tips before getting started

  • Cool the cutlets on a wire rack!
    After you’ve finished frying the Chicken Cutlets, let them cool on a wire rack for a few minutes. Letting them cool on a wire rack versus a plate will ensure they don’t absorb the oil/moisture and loose their crisp.
  • Don’t overcrowd the pan while you fry!
    You want to ensure you achieve a beautifully golden and crispy chicken cutlet, and when you overcrowd the pan you jeopardize this. Depending on the size of your pan, you may only be able to fry 2-3 at a time.

Substitutions & FAQ’s

  • Can I cook these in the air-fryer instead of frying them?
    Look, you can. And they are decent that way. But, in my opinion, these babies need to be fried.
  • What other oils can I fry with?
    Olive oil, vegetable oil, canola oil or avocado oil work great here. My preference is a canola oil or avocado oil.
  • Why are my chicken cutlets soggy?
    The oil isn’t hot enough! If your cutlets turn out soggy, it’s likely because the oil wasn’t hot enough and instead the breadcrumbs absorbed the oil which resulted in them becoming soggy. You need to make sure the oil has time to heat up before adding the chicken to the pan. Add a wooden spoon to the oil, and if it begins to form small bubbles, it’s hot enough to fry.

Storing & reheating

  • Have leftovers? Lucky you. Pop these in an airtight container and they will keep fresh for up to 3 days. To reheat, microwave for 25-30 seconds, or re-heat in the oven for 10-15 minutes at 350 degrees.

Watch the recipe video

Watch the recipe video on Instagram

Did you like this recipe?

If you enjoyed my Chicken Cutlets recipe, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

5 from 2 votes

Chicken Cutlets

By Sammy Montgoms
Golden, crispy, flavourful, and ready in under 30 minutes. These Italian Chicken Cutlets are a family staple, and we've been making them for decades! This recipe needs to make it's way into your weekly dinner rotation, immediately.
Prep: 10 minutes
Cook: 10 minutes
Servings: 4 people


  • 1 Large frying pan
  • 1 wire rack



  • 4 chicken breasts, thinly sliced to make 8 in total
  • 1 cup peanut oil or vegetable oil, for frying
  • salt
  • pepper
  • garlic powder
  • onion powder

Egg mixture:

  • 2 eggs
  • 1 tbsp milk
  • pinch of salt

Breadcrumb mixture:

  • 1 heaping cup seasoned Italian breadcrumbs
  • 1/2 cup parmigiano-reggiano, finely grated
  • tbsp fresh Italian parsley, finely chopped


  • Begin by slicing the chicken breasts in half.
    Add a piece of parchment paper or plastic wrap onto the cutting board, add a chicken breast, and then cover with another piece of parchment paper or plastic wrap.
    Using a meat mallet, pound out the chicken breasts to be about 1/2 inch thick.
    Repeat with the remaining chicken breasts so you are left with 8 in total.
  • Generously season your chicken breasts on both sides with salt, pepper, garlic powder and onion powder.
  • To a medium size bowl add all of the egg mixture ingredients, and whisk well. 
    Set aside until ready to use.
  • To a separate medium size bowl add all of the breadcrumb ingredients and mix to combine.
  • Add one piece of chicken at a time to the egg mixture, coat on both sides and let the excess drip off.
  • Add the chicken to the breadcrumbs and firmly press down to coat the chicken on both sides.
  • Repeat until all chicken has been coated.
  • To a large frying pan, add the peanut oil and set to medium/high heat.
    Sammy's Tip: you'll know the oil is hot enough to fry if you add the tip of a wooden spoon in the oil and it begins to form small bubbles.
  • Add the chicken breasts to the hot oil (working in batches if you need to not overcrowd the pan) and fry on each side for approximately 3 minutes, or until golden and crispy.
  • Once cooked, add the chicken to a wire rack and let cool slightly.
  • Serve with a few lemon wedges and enjoy.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Sammy Montgoms
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating


  1. 5 stars
    I’ve made plenty of breaded chicken breasts over my years, but these are a step above! My family loved these and so did I. Something brought these next level despite being so simple. You want to try these. This will definitely be on repeat. Thank you!

    1. Hi Irina, thank you for taking the time to leave a review. I am so happy you enjoyed the chicken cutlets!