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Easy Italian Chicken Cutlets (Ready in 30 Minutes!) | Healthy Dinner Recipe
Allison Bryant

Easy Italian Chicken Cutlets

Crispy, golden, and packed with flavor, these Italian Chicken Cutlets are the ultimate weeknight solution for busy families. By using thinly sliced chicken and a perfectly seasoned breadcrumb-Pecorino crust, this recipe ensures a juicy interior with a satisfying crunch in under 30 minutes. It is a macro-friendly, high-protein meal that delivers restaurant-quality results without the fuss, making it perfect for healthy meal prep or a reliable go-to dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts, thinly sliced
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain breadcrumbs
  • 1/2 cup Pecorino Romano cheese, finely grated
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 4 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Method
 

  1. Place flour in a shallow dish and season with a pinch of salt and pepper.
  2. Whisk the eggs in a second shallow dish.
  3. In a third shallow dish, combine breadcrumbs, grated Pecorino Romano, minced garlic, and fresh parsley.
  4. Coat each chicken slice lightly in flour, shaking off the excess.
  5. Dip the floured chicken into the egg wash, ensuring it is fully coated.
  6. Press the chicken firmly into the breadcrumb mixture until evenly coated on both sides.
  7. Heat the extra virgin olive oil in a large skillet over medium-high heat.
  8. Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through.
  9. Transfer to a paper towel-lined plate to drain excess oil before serving.

Notes

Ensure chicken is sliced to a uniform thickness so it cooks evenly. For best results, do not crowd the pan; cook in batches if necessary. Store leftovers in an airtight container in the refrigerator for up to 3 days.