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A plate of golden, crispy breaded schnitzels garnished with chopped parsley, served with lemon wedges and a fork on a piece of newspaper-style parchment paper.
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Authentic Italian Chicken Cutlets

Crispy, golden, and irresistibly flavorful, these Authentic Italian Chicken Cutlets are coated in homemade breadcrumbs for the perfect crunch.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: air fryer chicken, cutlets, Italian recipes
Servings: 6 cutlets
Author: The Modern Nonna

Equipment

Ingredients

The Chicken

  • 3 boneless skinless chicken breasts halved and pounded thin
  • salt to taste
  • pepper to taste

The Breading

  • ⅓ cup all-purpose flour
  • 2 eggs whisked
  • salt to taste
  • pepper to taste
  • 1.5 cups homemade breadcrumbs
  • avocado oil (for frying) enough to cover the bottom of the pan nicely

Instructions

The Chicken

  • For the chicken, take each chicken breast and carefully slice it in half. Then take each half, place it in between saran wrap (or parchment) and gently pound them thinly with a meat tenderizer or wooden rolling pin.
    A hand lifts a raw, thin slice of chicken breast from a white plate with more raw chicken, set on a wooden table in front of a bakery-themed background with bread and pastries.
  • Repeat this until you have 6 thin cutlets. Next, season each side with salt and pepper. Set aside and you prepare the dredging station.
    A pair of metal tongs holds up a raw, seasoned chicken breast over a wooden tray lined with parchment paper printed with Paris-themed designs.

The Breading

  • Note: check out my recipe for homemade breadcrumbs here. I like making my own as it makes all the difference. If you use store-bought, make sure you buy Italian and add finely grated Parmigiano cheese to them.
  • For your dredging station: Put flour on a plate. In a separate bowl, whisk two eggs and season with salt and pepper. For the last step, you'll have the homemade breadcrumbs.
    Close-up of hands cracking an egg over a beige bowl, with the egg white and yolk falling into the bowl. Sunlight highlights the scene, and shelves with items are blurred in the background.
  • Take each cutlet, dip and gently press each side in the flour (shaking off the excess).
    A hand dips a raw chicken breast fillet into a plate of flour on a wooden table, preparing it for cooking. In the background, there are breads and other kitchen items.
  • Then dip in the whisked eggs.
    A hand dips a powdered, crescent-shaped pastry into a bowl of beaten eggs, with shelves of bread and pastries blurred in the background.
  • And lastly coat with the breadcrumbs. Repeat these steps until all of the cutlets are breaded.
    A hand dips a cone-shaped pastry into a plate of breadcrumbs, with a bakery display of bread and pastries in the background.
  • Once breaded, add enough avocado oil to a pan to coat the bottom nicely. Heat it on medium-high heat or until it shimmers. Tip: You can place a wooden spoon into the oil and if it bubbles up, it’s ready.
    A wooden spatula stirs oil in a light-colored frying pan on a stovetop, with light reflecting off the surface of the oil.
  • Take one breaded chicken cutlet at a time, place it in the hot oil away from you. I like to fry 2-3 at a time and not overcrowd the pan. Fry each one for 2-3 minutes until golden and lower the heat to medium-low. You will need to reduce the heat as Parmigiano Reggiano breadcrumbs can burn quicker.
    A pair of fried chicken pieces.
  • Once fried, place each one onto a wired rack with foil underneath. Placing them on a wired rack will ensure they remain crispy. Enjoy with pasta, a side salad, in a wrap, sandwich, or any way you like!
    A plate of golden, crispy breaded schnitzels garnished with chopped parsley, served with lemon wedges and a fork on a piece of newspaper-style parchment paper.

Notes

  • Pounding: Don't skip pounding the chicken 🔨! It helps the cutlets cook evenly and keeps them tender. 
  • Oil Temperature: Make sure your oil is hot 🌡️ before frying. It should shimmer or bubble around a wooden spoon. 
  • Rack Method: After frying, place the cutlets on a wire rack instead of paper towels to keep them crispy ✨.
  • Breadcrumbs: Homemade breadcrumbs make all the difference. Follow my recipe here.
  • Heat: Reduce the heat to medium-low as the cutlets cook because the Parmigiano cheese can burn quickly. 

Nutrition

Serving: 1 cutlet | Calories: 226kcal | Carbohydrates: 26g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 487mg | Potassium: 306mg | Fiber: 2g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
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