Italian Chicken Cutlets

Italian Chicken Cutlets are crispy on the outside, tender and juicy on the inside, and full of flavor!

Thin slices of boneless, skinless chicken breast are dipped in egg, pecorino and parsley, then a homemade, cheesy, seasoned breadcrumb mixture, then fried gently until golden.


Eggs Pecorino Romano Cheese Parsley Whole Milk Chicken Breast


Prep and gather all ingredients. Then, make the seasoned breadcrumbs.


Whisk the eggs, cheese, parsley and milk together in a large bowl until well-combined, and set this aside.


Remove and discard all large pieces of fat from the chicken breasts.


Then, carefully cut chicken breast in half horizontally, through the center, using a sharp knife. You want to create two thinner pieces of breast meat–the knife should be parallel to the cutting board.


Then, place the pieces of chicken in between plastic wrap and use either a meat mallet, meat tenderizer or a rolling pin to CAREFULLY pound the breasts thinner–to approximately ½” thickness, at most.

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