These Italian chicken cutlets are crisp on the outside, juicy inside and packed with flavour. They’re served with baby spinach tossed in fresh basil pesto and a squeeze of lemon. The recipe is rustic, straightforward and perfect for any night of the week.
I love this simple way of cooking chicken: thin, tender cutlets with a light, lemony crumb and a bed of baby spinach dressed in homemade pesto. The combination is bright, fresh and satisfying.
So what makes these cutlets “Italian”? It’s the straightforward approach I learned while living in Italy — no elaborate breadcrumb mix, just good seasoning and fresh lemon. You can, of course, add herbs or grated parmesan to the crumbs if you prefer, but the classic version shown here relies on simplicity and quality ingredients.
This chicken is simply seasoned with salt, pepper and plenty of freshly squeezed lemon. Simple, rustic food like this is what I return to again and again. The cutlets also make a great base for variations, so feel free to add spices or herbs to suit your taste.
What’s the difference between chicken breasts and chicken cutlets?
A chicken cutlet is simply a thinly sliced chicken breast. The main difference is thickness: cutlets are pounded thin for quick cooking and a tender result. You can buy pre-sliced cutlets or make them at home by halving and flattening whole breasts.
Scroll down for the full printable recipe, ingredient notes, step-by-step photos, tips, variations and a short video tutorial.
Ingredients – what you need
- Chicken – use chicken breasts cut lengthwise into cutlets or buy pre-sliced cutlets.
- Breadcrumbs – panko gives an extra-light, crispy coating; regular fine breadcrumbs work too. Season crumbs yourself if you want herbs or parmesan.
- Flour – plain all-purpose flour for dredging.
- Eggs – large eggs, beaten.
- Olive oil – for frying; sunflower or another neutral oil can be used if preferred.
- Salt and pepper – to season both the chicken and the crumbs.
- Spinach and pesto – baby spinach tossed with fresh basil pesto (homemade) and a little lemon finishes the dish.
How to make breaded chicken cutlets – step by step
Slice each breast in half lengthwise, then place each piece between two sheets of cling film and gently pound with a rolling pin or meat mallet until about 0.5 cm (1/4 inch) thick. Lightly season with salt.
Set up three bowls: one with flour, one with beaten egg, and one with seasoned breadcrumbs (salt and pepper).
Coat each cutlet in flour, then egg, then breadcrumbs, pressing gently so the crumbs adhere evenly.
Heat olive oil in a large skillet. When hot, add the cutlets and brown for about 3 minutes per side — they cook quickly because they’re thin. Transfer cooked cutlets to a plate lined with kitchen paper to drain briefly.
Toss the pesto with baby spinach just before serving, plate the cutlets and serve with lemon wedges. Squeeze lemon over each cutlet to brighten the flavours.
An alternative method for breading chicken
You can bread cutlets without egg or flour — a technique I encountered in Italy. It’s a handy option when you’re out of eggs. There are recipes that use alternative binders and still deliver a light, crispy coating.
Top tips and recipe FAQ’s
- Best way to bread chicken – hold the egg bowl in one hand and use the other hand for breadcrumbs to avoid a sticky mess.
- Best breadcrumbs – panko yields the lightest, crispiest result, but regular breadcrumbs are fine.
- Tenderising chicken – pounding the breasts makes them more tender and cooks them evenly.
- Make pesto ahead – prepare pesto in advance but toss it with the spinach just before serving so it doesn’t wilt.
- Drain well – place fried cutlets on kitchen paper to absorb excess oil for a crisp finish.
Olive oil is great for shallow frying. If you prefer a neutral flavour, sunflower oil is a good alternative.
Yes. Arrange the cutlets on a tray, drizzle with a little oil and bake at 180°C (350°F) for about 15–20 minutes until cooked through and golden.
Absolutely. Bread the cutlets and keep them covered in the fridge until ready to fry. Remove them from the fridge 10–15 minutes before cooking so they warm slightly and cook evenly.
How to reheat and store leftovers
Fridge – Store leftovers for up to 3 days. Reheat on a baking tray in a preheated oven at 200°C (400°F) for about 10 minutes until hot.
Freezer – Freeze in a suitable container. Reheat from frozen on a baking tray at 200°C (400°F) for about 20 minutes or until heated through.
Serving suggestions
Serve these cutlets with roasted potatoes, a peppery arugula salad with parmesan shavings, or alongside the pesto-dressed spinach. Leftovers are great cold in salads or sliced for sandwiches and focaccia.
More easy chicken recipes you might like
- Simple Lemon Roast Chicken
- Breaded Chicken Cutlets – No Flour No Egg
- One Pot Chicken with Olives, Tomatoes and Lentils
- Chicken Croquettes with Ricotta and Thyme
- Chicken Pizzaiola with Smoked Scamorza Cheese
- Chicken Cacciatore – Pollo alla Cacciatora
If you try this Crispy Italian Chicken Cutlets recipe, please share how it went in the comments — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and a short video.
Italian Chicken Cutlets with Pesto and Spinach
By Emily
Ingredients
- 2 chicken breasts
- 3 cups panko breadcrumbs (100g)
- 1 cup all-purpose flour (130g)
- 2 eggs, beaten
- 1 batch homemade pesto
- 4 cups baby spinach (60g)
- 4 lemon wedges, for serving
- Olive oil, for frying
- Salt and pepper
Instructions
- Cut each chicken breast in half and pound each cutlet between cling film to 0.5 cm (1/4 inch). Sprinkle lightly with salt.
- Prepare three bowls: flour, beaten egg and breadcrumbs seasoned with salt and pepper.
- Dredge each cutlet in flour, dip in egg, then coat in breadcrumbs, pressing to adhere.
- Heat oil in a large skillet and fry cutlets for about 3 minutes per side until golden and cooked through.
- Drain on kitchen paper briefly.
- Toss pesto with baby spinach, serve with cutlets and lemon wedges, squeezing lemon over the chicken.
Notes
- Breading tip: use one hand for egg and the other for breadcrumbs to avoid sticking.
- Best crumbs: panko gives a crispier finish.
- Tenderising: pounding the breasts makes them juicier.
- Prepare ahead: bread the chicken in advance and refrigerate until ready to fry.
- Storage: fridge up to 3 days, or freeze for longer storage; reheat in a hot oven until piping hot.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless noted otherwise.
- All vegetables are medium unless stated differently.
- Recipes are developed using a fan (convection) oven unless specified.
Nutrition
Carbohydrates: 57 g |
Protein: 36 g |
Fat: 7 g
Nutrition information is an approximation.