Grandma Grace’s Chicken Cutlets

Today I’m hitting you with my Grandma Grace’s Chicken Cutlet recipe — and it’s one that literally tastes like my childhood. It’s a recipe straight from Naples, Italy, where my Grandma Grace’s family was from (they came from a little coastal town called Vico Equense).

While I do have my own Italian Chicken Cutlet recipe, they’ve never tasted exactly like the one’s I grew up eating… and I finally found out why.

During a recent Sunday Dinner, I couldn’t put my finger on why my grandmother’s taste so much better than mine do, and she told me that we do a couple of things differently: 1) she doesn’t use flour in her dredge… and 2) She never uses Parmigiano Reggiano.

Instead, she uses a sharper cheese lovingly known as Locatelli.

What is Locatelli?

Locatelli is a high-quality brand of Pecorino Romano, a much shaper and saltier cheese than Parmigiano.

My family uses it in tons of our recipes, including my Aunt Shelly’s infamous Eggplant Rollatini, fried pizza and our annual Pizza Gaina (or Italian Easter Pies) that we make every single Good Friday.

So I’m sure you can imagine my surprise — and yet total “ah-ha!” moment — when I discovered it’s also the star cheese of my grandmother’s chicken cutlets.

Where’s the Flour?

This is a highly controversial topic among chicken cutlet lovers everywhere, but these cutlets don’t use flour in the dredging process — and you won’t even miss it honestly. Trust Grandma Grace.

Grandma Grace’s Chicken Cutlet Ingredients

My Grandma Grace’s chicken cutlets are super simple, so you’re not going to need a ton of different ingredients here. They’re very simple and yet packed with flavor and balance.

Here’s what you’ll need for these cutlets:

Locatelli Cheese: The star of the show, Locatelli brings sharpness to these cutlets.

Italian breadcrumbs: I use the pre-seasoned ones and then just add more to it.

Thin chicken cutlets: I buy the cutlets in the store and then slice and pound them out myself, but my grandmother insists on getting them freshly cut from the butcher. I think she’s on to something because her cutlets are so tender.

Eggs: For the dredge.

Salt & pepper: For seasoning.

Canola oil: You want an oil with a higher smoke point here. I use ~90% canola or vegetable oil.

Olive oil: I then use ~10% olive oil. I just pour a tablespoons or two into the canola oil. This helps to give some flavor, but reduces the amount of smoke that would come if you were frying in just olive oil.

How to Make Italian Chicken Cutlets Grandma Grace Style

Here’s what you’ll do:

Step 1: Prep you ingredients

The first thing you’ll do is pound out your chicken so that they’re about a ¼ inch thick all around. Also crack your eggs into your dish and pour your breadcrumbs on to a plate. Season both with PLENTY of locatelli and add salt and pepper to the eggs.

Step 2: Dredge your chicken

Now just dredge your chicken by dunking it into the egg mixture, letting any excess drip off, and then adding it in to the breadcrumbs. Make sure the chicken is beautifully coated and add to a clean plate to rest. After I’m done dredging I usually let my chicken sit out for ~15–30 minutes for the coating to dry out. I swear this helps with crispiness.

Step 3: Heat your oils

Now you’ll add your canola and olive oil to a skillet over high heat. Remember to not let it get too hot or you’ll burn your chicken. I let it get hot and then lower the heat just a tad.

Step 4: Cook your chicken

Now add the chicken to the hot oil (making sure you don’t overcrowd the pan). Make sure you’re laying the chicken down away from you to reduce splatter. You’ll want to adjust the heat as you go here, which is something you’ll become adapted to per your own stove and pans. I adjust the entire time, making sure my chicken is getting golden with some browner sections because we love the crunch here. I let them cook for about 3–4 minutes per side, but I mainly watch for the color to be just right before flipping.

Step 5: Let your chicken drain

When done, add your cooked chicken to a paper towel-lined plate. Top with a squeeze of fresh lemon juice and a bit of chopped parsley.

If you try this recipe, don’t forget to leave a comment and/or a rating! My favorite part about sharing my recipes and kitchen tips is being able to chat with you. If you ever share a recipe to Instagram, don’t forget to tag me so that I can see it! Happy eating <3