Crispy Italian Chicken Cutlets
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 8
Why I Love This Recipe
Every Italian family seems to have that one meal everyone hopes is waiting when they walk through the door. For ours, it’s chicken cutlets.
Whenever I make them, I intentionally make a double batch. The leftovers become quick lunches, Chicken Parmigiana, sandwiches, or an effortless dinner a few weeks later. Spending an extra thirty minutes today often means I don’t have to cook tomorrow.
It’s one of those recipes that perfectly fits my pantry philosophy. While the chicken itself is fresh, everything else comes from pantry staples that are always within reach.
What You’ll Need
8 thin chicken cutlets
or4 large boneless, skinless chicken breasts, butterflied and pounded to about ¼-inch thick
2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 large eggs
2 tablespoons water
3 cups Progresso Italian Seasoned Breadcrumbs
½ cup Vigo Seasoned Panko
Extra virgin olive oil for frying
Lemon wedges for serving
Method
If using whole chicken breasts, butterfly them and pound them evenly to about ¼ inch thick.
Set up three shallow dishes.
In the first, combine the flour with the salt and pepper.
In the second, whisk together the eggs and water.
In the third, combine the Progresso Italian Seasoned Breadcrumbs with the Vigo Seasoned Panko. The seasoned breadcrumbs provide traditional flavor while the panko adds an extra layer of crispness.
Pat the chicken dry.
Lightly coat each cutlet in the seasoned flour, shaking off any excess.
Dip into the egg wash, allowing any excess to drip away.
Finally, coat thoroughly in the breadcrumb mixture, gently pressing so the crumbs adhere well.
Heat about ¼ inch of olive oil in a large skillet over medium heat.
Working in batches, fry the cutlets for about 3 to 4 minutes per side until beautifully golden brown and cooked through.
Transfer to a wire rack and lightly season with salt while still hot.
Serve immediately with fresh lemon wedges.
Joe’s Tips
Thin cutlets make all the difference.
The secret isn’t the breading—it’s the thickness. Thin cutlets cook quickly, stay juicy, and give you the perfect ratio of crispy coating to tender chicken.
Don’t crowd the pan.
Adding too many cutlets at once drops the oil temperature and prevents the breading from becoming beautifully crisp.
The breadcrumb combination is worth it.
I’ve found that Progresso Italian Seasoned Breadcrumbs provide great flavor, while Vigo Seasoned Panko adds a lighter, crispier texture. Together they’re better than either one alone.
Freeze them flat.
After the cutlets have cooled completely, freeze them individually on a sheet pan before transferring them to a freezer bag. They won’t stick together, and you can remove exactly as many as you need.
Make It Your Own
Top with warm Pomodoro Sauce.
Turn them into Chicken Parmigiana with mozzarella and tomato sauce.
Slice them over a crisp green salad.
Serve alongside Sautéed Spinach & Cannellini Beans.
Serve It With
Chicken cutlets are wonderful with a simple spaghetti al pomodoro, sautéed spinach and cannellini beans, roasted vegetables, or nothing more than a squeeze of fresh lemon and a loaf of warm Italian bread.
Pantry Staples Used
All-purpose flour
Progresso Italian Seasoned Breadcrumbs
Vigo Seasoned Panko
Extra virgin olive oil
Chicken cutlets are one of those recipes that reward a little planning. Make a few extra today, tuck them into the freezer, and you’ll have the foundation for several future meals. Sometimes the best hospitality begins weeks before your guests ever knock on the door.