Pan Fried Italian Chicken
by Sommer Collier — last updated on Jun 1, 2026 
These pan fried Italian chicken cutlets are my go-to way to cook chicken in under 30 minutes, either to add some extra bulk and protein to a plate of pasta, or to stuff into sandwiches or slice over salads. It’s a cooking method I’ve perfected over the years that the whole family loves. Honestly, who can say no to crispy, juicy, perfectly-seasoned breaded chicken pieces??
I know that chicken breasts tend to have a bad reputation… if you don’t cook them properly, they can be so easy to dry out. However, if done right, I’ve found that everyone raves over how flavorful and juicy they are. This is my favorite way to cook thin chicken cutlets. They are quick to make in the pan, with a simple breadcrumb coating packed with Italian flavors that stays nice and moist in the middle. I’ve developed this recipe so that they can be pan-fried or oven-baked (like my classic baked chicken cutlets (which are delicious but seasoned a bit differently) to suit whatever you’ve got planned to serve on the side!
Olivia – ⭐⭐⭐⭐⭐ I use this to make chicken Parmesan and it was absolutely delicious. Super crispy and flavorful.
Table of Contents
Sommer’s Recipe Highlights
Quick and easy dinner – Honestly, my favorite thing about this Italian chicken is that they’re super quick to make (under 30 minutes, including prep time!) They work with so many different side dishes, and no one is ever sad when they ask me what’s for dinner, if Italian chicken cutlets are the answer.
Easy pantry ingredients – If you’ve got a packet of chicken cutlets in the fridge, you’re nearly there. You probably already have the Panko breadcrumbs, parmesan, and Italian seasoning for this recipe in the pantry. Or at least I do!
Simple mess-saving shortcut – So many breaded chicken recipes ask you to fill bowls with breadcrumbs, beaten egg, and flour before dipping raw chicken into each. Yes, they yield good results, but I always get frustrated by the amount of mess this method creates… not to mention the fact that it is almost impossible not to accidentally breadcrumb your own fingers! I’m mixing the egg into the marinade in this super simple, tried-and-tested method that just involves mixing everything together in a zip-lock bag before dipping the chicken cutlets in seasoned breadcrumbs.
Key Ingredients and Tips
- Chicken cutlets – This is just another name for thinly sliced chicken breasts. I like these as they cook quickly and evenly. I buy chicken cutlets already prepared at the store, but you can make your own by cutting a chicken breast into two even halves and lightly pounding the thicker bits with the heel of your hand, or a meat mallet, to even things up a bit.
- Panko bread crumbs – These are Japanese-style breadcrumbs you can find at most large grocery stores. I love how they make chicken cutlets extra crunchy! If you can’t find them, I’ve also had good results subbing regular breadcrumbs.
- Parmesan cheese – I add parmesan to this recipe as it adds that extra layer of savory Italian flavor.
- Italian seasoning – I often make homemade Italian seasoning, but I won’t judge if you want to use one from the store!
- Garlic powder – Again, I find that garlic helps add that signature Italian flavor to these cutlets, and garlic powder works better than fresh as it is super savory and really gets into that seasoning!
- Egg – I lightly beat the egg to help the coating stick.
- Olive oil – I prefer olive oil for frying cutlets, but any neutral oil you like with a high smoke point will work in this recipe.
How to Make
Find the full recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post!
Make the marinade – First, I combine the egg, Italian seasoning, garlic powder, salt, and black pepper in a gallon-sized zip-top bag. Sealing the bag I shake it well to mix the seasonings into the egg. Next, I add the chicken cutlets, seal the bag again, and shake until the chicken is evenly coated. I usually refrigerate the chicken for several hours to marinate, but you can use it straight away!
Season the breadcrumbs – When I’m ready to cook, I set out a pie pan and mix the Panko breadcrumbs with the Parmesan cheese.
Coat the chicken – One at a time, I dip the chicken cutlets into the breadcrumb mixture, coating both sides well.
To pan-fry the cutlets – I set a large 14-inch cast-iron skillet over medium heat I add the olive oil. Once the oil is hot, I gently lower the chicken cutlets into the skillet. I pan-fry them for 4 to 5 minutes per side, until golden brown and fully cooked through. Then I transfer the chicken to a paper towel-lined plate to drain before serving.
(Option 2) To bake the chicken – I preheat the oven to 400°F and set out a rimmed baking sheet. I then drizzle the olive oil over the pan. Once the chicken cutlets are fully coated in the Panko mixture, I place them on the baking sheet and flip them over so both sides are lightly coated in oil. I bake the chicken for 15 minutes. The tops should turn golden brown, but if they need more color, sometimes place them under the broiler for about 1 minute before serving.
Recipe Variations
- If I need to make these gluten-free for guests, I simply swap the Panko for gluten-free unseasoned “bread” crumbs.
- I’ve found that lemon zest and red pepper flakes are both great add-ins if you want the chicken coating to have a little bit more freshness and kick!
Serving Suggestions
As in the pictures, my favorite way to serve this Italian chicken (which is a real crowd-pleaser!) is with spaghetti tossed with either marinara sauce or roasted cherry tomatoes, fresh basil, and parmesan shavings (pictured!)
It is also a cornerstone of a real Italian-American classic, chicken parm! Simply follow my veal parmesan recipe using these cutlets. Or, you can serve them as chicken Milanese by topping each piece with arugala, parmesan shavings, a drizzle of extra virgin olive oil, and a squeeze of fresh lemon.
They also go really well with lemon garlic potatoes and a zippy pepper salad.
Storage Notes
If you get leftovers, let the cutlets cool completely before transferring to an airtight container, and keep them in the refrigerator for up to 3 days. Reheat by baking in a 350°F preheated oven for 10 minutes, until warm. You can microwave to reheat, but the breaded Italian chicken won’t have the same delightful crunchiness.
I’ve found that pan or oven-fried chicken cutlets also freeze well! Transfer cooled pieces to a freezer-safe airtight container (like a plastic zipper bag), and keep them in the freezer for up to 3 months. Thaw in the fridge overnight or use the defrost function in the microwave. Then bake in a 400°F oven for 10-15 minutes until hot.
Frequently Asked Questions
It can, but you’ll need to increase the cooking time. I suggest that you pound the breasts to make them as thin as possible, and then coat them in the marinade and breading. Pan-fry the Italian chicken breasts for 8-10 minutes on each side, until no longer pink on the inside. Or bake in a 400 degrees F preheated oven for 30-40 minutes, depending on the thickness of the breasts. Again, check for doneness (the internal temp should be at least 165 degrees) and serve warm.
You want the outside of the cutlets to be crisp, crunchy, and golden brown, and for the internal temperature of the chicken to have reached 165°F. If the cutlets are browning too quickly, just turn the heat down a little to allow the chicken more time in the skillet to cook through.
Yes, the results will be pretty similar to the baked version. Simply cook it for 10-12 minutes at 400°F, flipping halfway. You’ll want to coat them well first with an olive-oil based cooking spray. Try to use one that is entirely oil-based, as some cooking sprays have ingredients in them that can damage the non-stick lining of your air fryer. If you’re unsure, I’d always recommend checking the manufacturer’s instructions before risking that coating!
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More Easy Chicken Recipes
Pan Fried Italian Chicken
Ingredients
- 1 pounds chicken cutlets thinly sliced chicken breasts
- 2/3 cup panko bread crumbs
- 1/3 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 large egg
- 3 tablespoons olive oil
- Salt and pepper
Instructions
For the Italian Chicken Marinade –
- In a gallon zip bag, combined the egg, Italian seasoning, garlic powder, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Shake the bag to mix the seasoning into the egg. Then add the chicken cutlets to the bag. Zip closed and shake to coat the chicken. Use immediately, or refrigerate and allow the chicken to marinate for several hours.
- When ready to cook, set out a pie pan. Mix the Panko breadcrumbs with the Parmesan cheese. One at a time, dip the chicken cutlets into the Panko mixture and coat well on both sides.
For the Pan-Fried Italian Chicken Cutlets –
- Set a large 14 inch cast-iron skillet over medium heat. Place the olive oil in the skillet. Once the oil is hot, gently lower the chicken cutlets into the skillet. Pan fry for 4 to 5 minutes per side, until the exterior is golden brown. Once fully cooked, move to a paper towel lined plate to drain. Serve warm.
Option 2: For Baked Italian Chicken –
- Preheat the oven to 400°.F. Set out a rimmed baking sheet. Pour the olive oil over the pan. Once the chicken cutlets are well coated in Panko, place them on a baking sheet. Then flip them over so that the Panko has been coated in oil on both sides.
- Bake for 15 minutes. The top should brown, but if it doesn’t, you can place the cutlets under the broiler for one minute to reach your desired color. Serve warm.
I use this to make chicken Parmesan and it was absolutely delicious. Super crispy and flavorful.
I’m very curious why you add egg to the marinade and not use it later in the coating process?
Hi Claudia,
Technically you are using it to coat the chicken. It’s the “glue” that allows the breading to stick… We’re just adding the chicken to it early to reduce unnecessary steps.