Italian Chicken Cutlets: the 10 Minutes Recipe for Crispy and Tasty Cutlets!

Chicken Cutlets are a popular Italian main dish recipe, where they're known as cotolette di pollo. But these days, it’s popular all over the world. It’s made by coating thin chicken breast cutlets with an egg wash and breadcrumb mixture and pan-frying until golden.

For many home cooks, crumbed chicken cutlets may seem rather intimidating. But it’s very easy to make. You simply bread thinned chicken cutlets with eggwash and breadcrumbs and then pan-fry them in hot oil until golden brown. That’s really all there’s to it. Eat the chicken cutlets as a main with vegetables and a side salad. Or use them to make a chicken sandwich or chicken burger.

What Are Chicken Cutlets?

The Italian chicken cutlet, known as "cotoletta di pollo," has its roots in Milan, Italy. The dish evolved from the traditional "cotoletta alla Milanese," which dates back to at least the 12th century and originally used veal. As chicken became more popular and accessible, it became a common alternative. The cutlet is typically breaded and fried, creating a crispy exterior while keeping the meat tender inside. The Italian chicken cutlet is a versatile dish, often served with lemon wedges or as a base for more elaborate preparations like chicken Parmesan. Its simplicity and deliciousness have made it a staple in Italian cuisine and a beloved dish worldwide.

Tips to Get the Best Chicken Cutlets

• For uniform cooking, pound the chicken breasts to an even thickness. This helps them cook evenly and prevents some parts from drying out while others remain undercooked.
• For an extra crispy coating, dip the chicken in the egg and breadcrumb mixture twice. After the first coating, let them rest for a few minutes and then dip them again in the egg and breadcrumbs.
• Make sure the olive oil is hot enough before frying. A hot pan ensures that the cutlets fry quickly and absorb less oil, resulting in a crispier crust.
• Fry the cutlets in batches if necessary. Overcrowding can lower the oil's temperature, leading to soggy and greasy cutlets.
• Let the cutlets rest on a wire rack after frying. This prevents them from becoming soggy and helps maintain their crispiness.
• Chicken cutlets are best served immediately after cooking. If you need to keep them warm, place them in a low oven to maintain their crispiness without drying them out.

Can I Use Chicken Thighs Instead of Chicken Breasts for Cutlets?

Yes, you can use chicken thighs instead of chicken breasts for cutlets. Chicken thighs are generally juicier and more flavorful due to their higher fat content. They also tend to stay moist during cooking. However, since thighs are thicker and contain more connective tissue, it's essential to pound them to an even thickness for uniform cooking. This ensures they cook through without burning the breading.

What Oil Should I Use to Fry Chicken Cutlets In?

For frying chicken cutlets, extra virgin olive oil is a great choice due to its rich flavor and relatively high smoke point, which is suitable for pan-frying. It imparts a distinctive taste and helps achieve a crispy crust. However, if you prefer a more neutral taste, you can use oils like vegetable oil or canola oil, which have higher smoke points and a lighter flavor, making them excellent alternatives for frying.

How Do I Avoid Soggy Chicken Cutlets?

To avoid soggy chicken cutlets, ensure the oil is hot enough before frying; this helps create a crispy crust quickly. Use a wire rack to drain the cutlets after frying instead of paper towels, as this allows air to circulate and prevents the breading from becoming soggy. Additionally, avoid overcrowding the pan, as this can lower the oil temperature and lead to greasy cutlets.

Can I Make These in The Oven Instead?

Of course! To do so, preheat the oven to 400°F (200°C) and place the breaded cutlets on a baking sheet lined with parchment paper. Lightly drizzle or spray the cutlets with olive oil to help them crisp up. Bake for 20-25 minutes, flipping halfway through, until they are golden brown and cooked through. This method offers a healthier alternative to frying and still yields crispy cutlets.

Can I Use the Air Fryer?

Sure! To do so, preheat the air fryer to 375°F (190°C). Place the breaded cutlets in a single layer in the air fryer basket, ensuring they don't overlap. Lightly spray them with cooking oil to help achieve a crispy exterior. Air fry for 10-15 minutes, flipping halfway through, until they are golden brown and cooked through. This method provides a healthier alternative to traditional frying while still delivering a crispy texture.

Can I Freeze Chicken Cutlets?

Of course! To do so, bread the cutlets as usual, then place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating each layer with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. When ready to cook, you can fry, bake, or air fry them directly from frozen, just add a few extra minutes to the cooking time.

How to Store Chicken Cutlets

Store leftover chicken cutlets in the fridge for up to 3 days.

How to Make Chicken Cutlets

Season the chicken breasts with salt and pepper. Then, beat the eggs with salt and pepper as well, inside of a plate.

Prepare your breading for the cutlets by seasoning the breadcrumbs with parsley, basil and parmesan. Mix them together with your hands. Then, start the breading process. Start by dipping the chicken breasts into the flour, first.

Then, dip the chicken into the egg and finally, coat with the breadcrumbs.

Fry the cutlets in a pan with extra virgin olive oil. They'll be ready when the outside has turned golden brown. Add some salt and enjoy while they're still hot and crispy!