Italian Chicken Cutlets

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

Listen, every Italian-American 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.

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

Why You’ll Love These Italian Chicken Cutlets

• Thin and crispy: The chicken is pounded thin and coated in a crisp, golden breadcrumb mixture.
• Packed with flavor: Locatelli, Italian seasoning, and plenty of seasoning give the breading tons of flavor.
• No flour needed: One less dredging step makes these quicker and less messy to make.
• Perfect for meal prep: Make a batch and keep them on hand for sandwiches, salads, pasta, or an easy dinner.
• A true Italian-American staple: These are the kind of chicken cutlets that belong in the regular rotation.

What is Locatelli?

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

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.

And yes, I strongly recommend using Locatelli for these chicken cutlets. It gives the breadcrumb coating that salty, sharp flavor that makes these taste like the Italian-American chicken cutlets I grew up eating.

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.

Tips for Making Crispy Italian Chicken Cutlets

• Pound the chicken thin. You want the cutlets thin and an even thickness so they cook quickly and evenly while getting nice and crispy.
• Don’t skip the Locatelli. The Pecorino Romano adds a salty, sharp flavor to the breadcrumb coating and is one of my favorite parts of these cutlets.
• Season every layer. Chicken can be pretty bland on its own, so don’t rely entirely on the breading for flavor. Season the chicken and the breadcrumb mixture well.
• Don’t overcrowd the pan. Give each cutlet plenty of room so the oil stays hot and the breading gets golden and crisp instead of steaming.
• Make sure your oil is hot before frying. If the oil isn’t hot enough, the breading can absorb too much oil and turn greasy rather than crispy.
• Don’t flip them constantly. Let the first side cook undisturbed until it’s deeply golden and crisp, then flip and finish cooking the other side.
• Drain them properly. Transfer the cooked cutlets to a wire rack or a paper towel-lined plate immediately after frying to get rid of excess oil while keeping that crispy coating intact.

What to Serve With Chicken Cutlets

Italian chicken cutlets are one of those recipes that can go with just about anything. Serve them with a simple side for an easy weeknight dinner, or turn them into a sandwich, salad, or full Italian-American feast.

Here are some of my favorite ways to serve them:

• Pasta: Serve the cutlets alongside your favorite pasta with marinara sauce for a classic Italian-American dinner.
• Italian salad: A crisp Italian salad with a bright vinaigrette is the perfect fresh contrast to the crispy chicken.
• Roasted potatoes: Crispy roasted potatoes make an easy, hearty side.
• Vegetables: Roasted broccoli, green beans, or sautéed spinach keep things simple.
• Chicken cutlet sandwiches: Tuck them into a crusty Italian roll with mozzarella, roasted peppers, broccoli rabe, or marinara.
• Chicken Parmesan: Use these cutlets as the base for homemade Chicken Parm. Add marinara, mozzarella, and a little extra cheese, then bake until bubbly.
• On top of a salad: Slice the cutlets and serve them over a big salad for an easy lunch or lighter dinner.

And honestly, cold chicken cutlets straight from the fridge the next day are their own food group. So don’t feel obligated to make an elaborate meal around them.

How to Store & Reheat Chicken Cutlets

Chicken cutlets are best when they’re fresh and crispy, but they store and reheat really well, which is one of the reasons I love making a big batch.

To store: Let the cooked chicken cutlets cool completely, then place them in an airtight container and refrigerate for up to 4 days. If you’re stacking them, place parchment paper between the cutlets to keep them from sticking together.

To reheat: For the crispiest results, reheat the cutlets in a 375°F oven or air fryer until heated through and crispy again. Avoid the microwave if you can, since it will soften the breadcrumb coating. If you’re in a hurry, though, a short stint in the microwave will absolutely work.

How to Freeze Chicken Cutlets

If you’re already making a batch of chicken cutlets, make a few extra and freeze them before cooking. I bread my raw chicken cutlets, flash freeze them in a single layer, then transfer them to a freezer-safe bag. When you’re ready to make them, cook them straight from frozen for crispy, freshly cooked chicken cutlets without all the prep.

I find this works much better than freezing cooked cutlets, which don’t reheat with the same crispy texture.

[Read my full guide to freezing chicken cutlets →]

This is a total game changer for busy weeknights. You can make a huge batch of chicken cutlets once, freeze them individually, and then pull out exactly what you need whenever the craving hits.

Frequently Asked Questions

What kind of cheese is Locatelli?

Locatelli is a brand of Pecorino Romano, an Italian sheep’s milk cheese that’s sharper and saltier than Parmigiano-Reggiano. It adds a ton of flavor to the breadcrumb coating, so I highly recommend using it for these chicken cutlets.

Do I need to use flour when making chicken cutlets?

Nope! I don’t use flour for these chicken cutlets. The chicken goes directly into the egg mixture and then into the seasoned breadcrumbs, which keeps the process simple and gives you a crisp, flavorful coating.

How thin should chicken cutlets be?

Aim for about ¼-inch thick. Pound the chicken evenly so the cutlets cook quickly and consistently without drying out.

Why aren’t my chicken cutlets crispy?

The most common culprit is oil that isn’t hot enough. If the oil is too cool, the breadcrumbs absorb more oil instead of frying quickly and getting crisp. Also, avoid overcrowding the pan, which can cause the temperature of the oil to drop.

Can I make chicken cutlets ahead of time?

Yes. You can fry the cutlets ahead of time and refrigerate them for up to 4 days. Reheat them in the oven or air fryer to bring the crispiness back.

Can I freeze Italian chicken cutlets?

Yes. Let the cooked cutlets cool completely, then freeze them in a freezer-safe container or bag with parchment paper between the layers. For the best quality, use them within about 3 months. Reheat directly from frozen in the oven or air fryer until hot and crispy.

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

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