Crispy Italian Chicken Cutlets

Quick, easy, delicious Italian chicken cutlets are pan-fried in olive oil until perfectly crisp.

5 from 88 votes

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Course: Lunch, Main Course

Cuisine: American, Italian

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings:

Calories: 294kcal

2 chicken breasts thin-sliced, or 1 large chicken breast sliced lengthwise into 2 half inch to inch-thick slices
2 tablespoons olive oil
1 egg
½ cup panko bread crumbs
2 teaspoons Italian seasoning
1 teaspoon garlic powder if your Italian seasoning does not include it
1 teaspoon kosher salt plus more to taste, see note 1
black pepper to taste
lemon wedges to finish

Place a pan on medium heat and add the olive oil.
If needed, slice your chicken breast in half.
Whisk the egg in the medium bowl.
Add the breadcrumbs, Italian seasoning, garlic powder, salt and pepper to a plate, trying to spread the ingredients evenly.
Place the chicken in the egg and then into the breadcrumbs. Pat the bread crumbs onto each side of the chicken to ensure it is coated.
Once the oil is just shimmering, add the chicken to the pan. Let cook for 4-6 minutes, ensuring the coating does not start to burn.
Flip the chicken with tongs or a spatula to the second side. Let cook for 4-6 minutes or until the internal temperature reads 165°F. Remove from the pan.
Taste a bit of the chicken. If needed, add some additional kosher salt or finishing salt. Plate the chicken with the lemon wedges to squeeze over.

I tested this recipe with Diamond Crystal kosher salt. If using another brand of kosher salt, sea salt, table salt, or using seasonings with salt added, use ½ teaspoon salt in your dredge.
Approximate calories are for 4 ounce chicken breast cutlets.
Cutlets can be stored in the fridge safely for 3-4 days and reheated in the oven at 400°F oven on a sheet tray until crisp and interior temperature has reached 165°F.
Cutlets can be stored in the freezer safely for 3 months. You will need to cool completely before freezing.
To reheat, bake at 450°F for about 14-16 minutes, or until internal temperature reaches 165°F.
If you don't have Italian seasoning, try mixing a few dried herbs like rosemary, oregano, basil, parsley, garlic powder, and thyme.
Try these cutlets in many different applications: on pasta, on a grain bowl, with salad or roasted vegetables, on a sandwich, or cut into strips and served with a sauce.
For evenly cooked chicken that is ready before the breadcrumbs become too dark, ensure your chicken is quite thin as indicated in the recipe.
When using nonstick pans, be sure not to go above medium heat or you can negatively impact your nonstick coating.
When using stainless steel pans, be sure to monitor the temperature closely. If it is too hot, the breadcrumbs may burn. If it is not hot enough, they will stick. Try using the mercury ball technique referenced in the FAQ section of the post.