Golden, crispy, and juicy inside — these authentic Italian chicken cutlets, or cotoletta di pollo, are my mom’s recipe!. Follow my step-by-step guide, tips, and variations to make the perfect fried chicken cutlets every time.
Pan-fried breaded chicken cutlet is an easy and delicious recipe, that reveals a crispy exterior and juicy and tender meat. It is one of these meals that will make everyone ask for more, espeecially if you serve it with just a squeeze of lemon and a classic arugula tomato salad. Trust me, chicken cotoletta, is one of these go-to recipes that once you try, you will make again and again.
MY COTOLETTA STORY: FROM MY MOM’S KITCHEN TO YOURS
I grew up in Italy, where food was always at the center of our family table. One of my earliest memories is coming home from school to the smell of my mom’s pan-fried chicken cutlets sizzling in the kitchen. This was always a dish for busy weeknights, big Sunday lunches, or last-minute guests.
I must confess that chicken cutlets has been the first meal my mom cooks for me every time I visit. At the first bite, I taste the crunchy exterior and the juicy and tender meat and I smile because that was the taste of home. A simple meal, ready in minutes, made with care and attention that gives succulent results. I asked my mom to make it for YOU. If you check my social media platform, Instagram, you will see it.Today, I make these cutlets for my family in New York, and they still taste like home. Now, I’m sharing all my mom’s tips so you can make the perfect Italian chicken cutlets, too.
WHY THIS RECIPE IS ALWAYS A WINNER
- Authentic Italian family recipe — straight from my mom’s kitchen in Veneto.
- Quick and easy — ready in under 30 minutes.
- Versatile — perfect for sandwiches, salads, chicken parmigiana, or served with lemon.
- Simple ingredients — pantry-friendly staples you already have.
- Crispy + juicy — a mix of butter and olive oil creates the perfect golden crust.
NOTE ON INGREDIENTS
To make the best Italian chicken cutlets recipe you will need:
Chicken cutlets: thinly sliced, skinless, boneless. You will need to pound them thin. This will ensure even and faster cooking. My preference is to choose antibiotic-free chicken, but this is up to you.
TIP I learned from my mom, it is better to make small incision on the side of the chicken cutlets so that the meat does not bulge during the cooking, but will stay flat.
Salt: you will need fine salt to add to the flour and then to add at the end of the cooking.
Flour: Use classic OO flour. It is the finest and guarantees better results. I recommend Caputo Flour.
Eggs: for 1 pound of chicken breast you will need 2 eggs, lightly beaten with a fork.
Breadcrumbs: use plain breadcrumbs that are not too thick – the secret to this recipe is to have an exterior side that is thick enough to form an shell and keep the meat to stay tender and juicy. I suggest plain, as you can always season them yourself and just salt and pepper will be the simple and authentic Italian way.
Oil and butter: use extra virgin olive oil and butter together. This mixture will not go to the burning point as fast as oil alone and will give a nice result.
Lemon:a squeeze of lemon juice will make these cutlets even more tastier.
EQUIPMENT YOU WILL NEED
- Meat mallet or rolling pin to pound the chicken breast thin.
- Three shallow bowls: one for the eggs, one for the flour and one for the breadcrumbs. Alternatively you can use some baking tray.
- Heavy-bottomed skillet: to ensure uniform cooking and crispy exterior. My choice is Lodge.
- Wire rack for draining: always good to drain excess of oil, to maintain a crunchy exterior.
- Tongs or fork for flipping.
STEP BY STEP TIPS FOR THE BEST CHICKEN CUTLETS
The steps to make the best chicken cutlet recipe in the Italian way are very simple and these are the 5 golden steps of my mom.
Step 1 — Pound the Chicken
- Pound each cutlet to about ½ inch thickness for fast, even cooking.
Step 2 — Set Up the Breading Station
- Prepare three shallow bowls:
- Flour + a pinch of salt and pepper
- Egg wash — lightly beaten eggs
- Breadcrumbs — plain
- If you want to avoid to have too many dishes to clean, use a paper towel for the flour and the breadcrumbs, instead of two additional bowls: That is how my mom does it!
Step 3 — Bread the Cutlets
- Coat chicken in flour → shake off excess to avoid soggy exterior.
- Dip into egg wash
- Press firmly into breadcrumbs until fully coated
- Rest breaded cutlets for 10 minutes — helps the coating stick! DO NOT SKIP THIS STEPS.
Step 4 — Fry the Chicken
- Heat olive oil + butter over medium-low heat. Using olive oil + butter together prevents burning and adds flavor.
- Fry 2–3 cutlets at a time — don’t overcrowd. Fry in batches to avoid soggy cutlets.
- Cook for 3–4 minutes per side until golden brown.
Step 5 — Drain & Serve
- Serve hot with lemon wedges and an arugula-tomato salad.
- Transfer cutlets to a wire rack instead of paper towels to keep them crispy.
FAQ: Italian Chicken Cutlets
How do I keep the breading from falling off?
Make sure to pat the chicken dry, dredge in flour first, and let the breaded cutlets rest for 10 minutes before frying.
Can I make chicken cutlets in the air fryer?
Yes! Spray with olive oil, air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway.
What’s the difference between cotoletta and chicken schnitzel?
Cotoletta uses olive oil + butter and often Parmesan breadcrumbs, while schnitzel is typically fried in neutral oil without cheese.
How do I reheat cutlets without losing crispiness?
Use the oven or air fryer. Never microwave.
Can I prepare cutlets ahead of time?
Yes — bread up to 24 hours in advance and refrigerate until ready to fry.
Can I bake chicken cutlet?
Yes, you can. For Baked cutlets → bake at 400°F (200°C) on a wire rack for 15–18 min
Ingredients
For the Breaded Chicken breast
- 1.5 pound chicken breast skinless, boneless, sliced
- ½ cup flour 00
- ½ cups breadcrumbs plain
- 1 unit egg
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 unit lemon
- 1 tsp salt
For the side salad
- 3 cups arugula
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil extra virgin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pat dry the chicken, this way the flour will stick better.
- Prepare your breading station: a bowl for the flour, a bowl for the eggs, a bowl for the breadcrumbs.
- Pound it until it is thin: ½ inch thickness is recommended.
- Add 1/2 tsp salt to the flour and coat each cutlet with a thin layer. Coat the chicken cutlets in flour and remove the excess.
- Dip each cutlet into the egg wash.
- Dredge each cutlet in plain breadcrumbs. Make sure all the surface of the breast is evenly coated. Press firmly for the breadcrumbs to adhere to the chicken cutlets.
- Warm some EVOO and butter at LOW TEMPERATURE. When the butter has dissolved and the oil is shimmering, add the chicken cutlets without overcrowding the pan.
- Cook at LOW-HEAT to get a nice golden crust with juicy interior. Meantime in a bowl, add the salad, chopped tomatoes, salt, pepper and oil and toss it.
- Remove the cutlets when they are evenly golden brown on each side, add the rest of the salt and a squeeze of a lemon. Serve it with a lemon wedge and the side salad. Serve and MANGIA!
Nutrition
ITALIAN CHICKEN CUTLETS VARIATIONS
Italian chicken cutlets are very versatile, and you can utilize the basic method to have a different meal everytime:
- Cotoletta alla Milanese → swap chicken for veal.
- Herbed breadcrumbs → add chopped parsley, basil, or oregano.
- Parmesan crust → mix grated Parmigiano or Pecorino into breadcrumbs.
SERVING SUGGESTIONS
These are some quick ideas to present your crispy chicken cutlets in a different way every time!
- With fresh arugula + cherry tomato salad (as in my recipe).
- Inside ciabatta sandwiches with provolone and roasted peppers.
- Topped with marinara + mozzarella for chicken parmigiana.
- Paired with roasted potatoes for a classic Italian side.
ITALIAN WINE PAIRING FOR CHICKEN CUTLETS
Since we fry in olive oil and butter, pair these cutlets with a medium-bodied red like Nerello Mascalese from Sicily. Its soft tannins and minerality balance the richness perfectly.
MORE DELICIOUS ITALIAN CHICKEN RECIPES FOR YOU
Crispy Chicken Parmesan: An Italian American variations on the chicken cutlets, adding tomato sauce and mozzarella for a richer meal.
Chicken Mushrooms Meatballs:A fall dish with a creamy finishing and lots of mushrooms.
Chicken Meatballs Recipe – Italian Style:A lighter, herby and lemony dish, ideal for a quick lunch or weeknight dinner.
Traditional Italian Chicken Cacciatora: A wonderful dish, with tomato sauce, olives and capers: savoury and delicious over polenta.
Roasted Chicken Thighs with Fennel and Orange Orange and fennel pairs well with baked thigs, giving a wonderful Mediterranean flavor to the dish. Paired with farro, it will be a great winter meal.
This post has been updated since its original version of June 2021.
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Cotoletta gustosa e gradevolissima