Traditional Italian Chicken Cutlets (Cotolette di Pollo)

Traditional Italian Chicken Cutlets, or Cotolette di Pollo, are the kind of crispy chicken cutlets every nonna (grandmother) has a recipe for. Passed down through generations, this classic dish starts with simple ingredients—thin chicken breasts, eggs, and seasoned breadcrumbs—but delivers incredible flavor with every golden, crispy bite. It’s proof that Italian cooking doesn’t need to be complicated to be unforgettable, just made with care and a few well-loved pantry staples.

Ingredients

• Chicken breasts
• Eggs
• Salt
• Ground Black pepper
• Breadcrumbs
• Parmesan cheese
• Oil

Everyone who eats chicken loves crispy Italian chicken cutlets, (or cotoletta di pollo) when referring to just one). Similar to Wiener schnitzel, you might wonder—were they invented by the Austrians or the Italians? It’s not for me to know. Traditionally, Milanese cutlets were made with veal, with chicken becoming a popular variation over time.

Breading

The secret is keeping it simple and not overpowering the chicken with extra seasonings like garlic powder or onion powder. Italian cooking is all about using good, simple ingredients that enhance the flavors—not mask them. Dipping the chicken in the flour is not typically a first step in Italy, but you can do this if you want. I feel it is not needed.

Steps

Again, very simple. The key is starting with thin chicken. Pound the chicken breasts evenly, but first check their thickness. If they’re very thick, slice them in half lengthwise to make two cutlets from one breast. This makes pounding much easier and more effective. Trying to flatten an extra-thick piece can cause it to spread too much, tear, or even shred—plus it may end up too large to fit in the pan.

Best oil for frying

Use a high-heat oil to prevent smoking. Italians often fry with refined oils like peanut oil, but you can also use coconut, canola, or avocado oil. Avoid extra virgin olive oil—it’s best for medium heat, not the high heat needed for frying crispy chicken cutlets.

Tips for success

• Keep them warm: Not all the cutlets will fit in the pan at once. Place a cooling rack inside a baking sheet in a low oven to keep cooked cutlets warm while frying the rest.
• Season the egg mixture and the breading: Adding flavor to each layer ensures every bite is delicious.
• Don’t overcook: Thin cutlets fry quickly. Cook for 3–4 minutes on the first side, then about 2 minutes on the second. When they are a beautiful golden brown, they’re done.
• Wait until the oil is hot: Ideally, the oil should be between 350°F (177°C) and 375°F (190°C). A thermometer is the most accurate way to check. You can also drop in a few breadcrumbs—if they sizzle gently without browning instantly, the oil is ready. Another method: dip the handle of a wooden spoon or chopstick into the oil; small, steady bubbles mean it’s at the right temperature. If the oil is too cool, the chicken will absorb oil and become greasy. Too hot, and the breading browns before the inside cooks. If not hot enough, food absorbs oil and turns greasy. If too hot, the breading will brown without cooking the inside of the chicken.
• Drain excess egg: After dipping the chicken in the egg, let the excess drip off before coating with breadcrumbs. Otherwise, the breading will clump and become uneven instead of forming a crispy, golden crust.

Baked chicken cutlets

You won’t achieve the same level of crunch as frying, but these cutlets can be baked. Place them on a wire rack set inside a baking sheet (baking tray) and bake at 400°F (200°C) for 15–18 minutes. Using a rack allows hot air to circulate, helping the cutlets crisp up evenly on all sides.

Traditional way to serve cutlets

Chicken Milanese is traditionally served as a secondo (the main course), following the pasta course (primo), and not served on or with pasta. It’s usually paired with a simple vegetable side, such as potatoes or seasonal vegetables (I especially love it with my Italian Green Beans and Potatoes), or a fresh arugula salad. And always—served with lemon wedges.

Leftover ideas

• Chicken Milanese sandwich – On ciabatta or focaccia with arugula, tomato, lemon, and a swipe of mayo or aioli.
• Chicken Parmigiana – Warm the cutlet, top with marinara and mozzarella, broil until bubbly, serve with or without pasta.
• Salad topper – Slice and serve over a simple arugula or mixed green salad with shaved Parmesan and a lemon vinaigrette.
• Chicken Milanese plate – Reheat and serve with a fresh side of vegetables or a small pasta for an easy second-night dinner.
• Wrap or flatbread – Roll into a wrap with greens, tomatoes, and a creamy dressing or tuck into flatbread with lemony yogurt sauce.
• Chicken cutlet panini – Press in a panini maker or skillet with mozzarella, roasted red peppers, and homemade pesto.
• Chicken Caesar (Italian-style) – Slice and add to a Caesar-style salad with crunchy romaine and Parmesan.
• Cutlet + eggs – Chop and add to a frittata or serve alongside eggs for a savory brunch.
• Kid-friendly leftovers – Slice into strips and serve with potatoes or veggies for an easy lunch or dinner.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…