This super simple chicken recipe is one I turn to over and over again. It’s easy to make in a short amount of time, the chicken is always tender and delicious, and it even reheats beautifully. This is a recipe I grew up eating and often make for just myself—but my kids love them, too. Chicken cutlets are thin breaded chicken that is most commonly pan-fried so you get a crispy exterior and tender chicken in the center. Since the chicken is so thin, they take only a few minutes per side to make. And when we use Italian-flavored bread crumbs, the flavor is just delicious—whether on their own, paired with pasta and marinara sauce, or even chopped and served over a Caesar salad. (You may also like my Breaded Chicken Tenders, Marinated Chicken Tenders, and Easy Chicken Nuggets. And you can use this recipe in my Chicken Caesar Pasta Salad.)
Ingredients You Need
Here’s a look at the ingredients you need to make this easy recipe so you know what to have on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Thin-sliced chicken breast: Look for this chicken, which is very thinly sliced and sold in a package near other chicken in most grocery stores, since it’s the perfect thickness for making chicken cutlets. Italian-flavored bread crumbs: I use this type of bread crumbs since they have all the flavor you need in the mix. Egg: I use large eggs in my cooking and baking, so that’s what I use here. If you need to make your chicken cutlets egg-free, use vegan mayo instead of eggs.
Step-by-Step Instructions
Below is an overview of the recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the timing and amounts.
How to Store
Let cool completely and store in an airtight container in the fridge. Or add to a plastic storage bag and remove as much air as possible. Seal and store in the freezer for up to 6 months. These can be served cold or at room temperature. Or to reheat, warm in a 375- degree-oven or air fryer for 3-4 minutes.
Best Tips for Success
Serve with a favorite pasta recipe, ketchup, or over Caesar salad. Look for chicken labeled “thin-sliced” or “thinly sliced” to make this easy. If starting with regular chicken breast, you’ll want to cut them into pieces that are 1/4-1/2-inches thick. Sprinkle with salt if desired. If desired, you can transfer the cooked cutlets to a plate lined with a paper towel to absorb some of the olive oil. (I don’t usually do that but it’s fine if you’d like to.) Try my Giambotta for another Italian-American classic.
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