Italian Chicken Cutlets

A staple in all Italian-American households, the perfect chicken cutlets are thin, crispy, and packed with flavor.

Listen, every Italian household has its own way of making “the best chicken cutlets” — so I’m by no means saying mine are superior to your Nonna’s or Zia’s… but hopefully they come in a close second.

Looking for more Italian recipes? I’ve got you:

• Chicken Scarpariello with Sausage & Potatoes
• Italian Dandelion Soup
• Tiramisu
• Pasta Napoletana
• Saffron Gnocchi
• Chicken Piccata
• Gnocchi alla Sorrentina

Now while the dredging stations can be controversial, I promise you DO NOT NEED FLOUR for perfect cutlets.

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.

Italian Chicken Cutlet Ingredients

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 go with the Italian Style Breadcrumbs from 4C and add additional Italian seasoning, salt, pepper, chopped fresh parsley, and Locatelli

Eggs: Whisked and seasoned with Locatelli, salt, and pepper

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.

Olive oil: Just a drizzle added to vegetable or canola oil. This makes sure you get that olive oil flavor but without burning the oil

How to Make Italian Chicken Cutlets

Let’s get right into it:

Step 1: Prep your ingredients

The first thing you’ll do is slice and pound out your chicken so that they’re about a ¼ inch thick all around.

Crack the eggs into a dish, and add salt, pepper, and Locatelli. Whisk until incorporated.

Add the breadcrumbs to a dish and then add Locatelli, salt, pepper, and fresh chopped parsley. Mix to combine.

Step 2: Dredge your cutlets

Now just dredge your chicken by dunking it into the egg mixture, letting any excess drip off, and then adding it into the breadcrumbs. Make sure the chicken is beautifully coated (I like to press the breadcrumbs into the chicken) 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 oil

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 cutlets

Now gently lay a few of your cutlets (make sure there’s a little space between each, just a centimeter works) down in the oil. Adjust the heat if needed to ensure they don’t burn. Cook for 3 minutes, then flip and cook an additional 3 minutes. Remove to a paper-towel lined plate and continue with the remainder of the cutlets.