Italian Chicken Cutlets

5 from 24 votes

Crispy, golden Italian chicken cutlets made with simple ingredients and classic seasoning—perfect for pasta, salads, or sandwiches.

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: Italian

Keyword: Easy Dinner, 30 minute meals, chicken breasts, italian recipes, baked chicken cutlets, chicken cutlets

Servings:

Calories: 257kcal

Preheat oven to 425ºF.
Prepare the baking dish by greasing it with non-stick cooking spray. Set aside.
If using chicken breasts, slice them into cutlets as follows. (If using cutlets, go to the next step).
Place one chicken breast onto a cutting board in front of you. Place the palm of your non-cutting hand flat over the top of the breast and hold a well-sharpened chef's knife in the other hand.
Very carefully, slide the knife horizontally through the breast, creating two cutlets.
To avoid cutting yourself, don't use a back and forth sawing motion - let the knife do all of the work.
Repeat with remaining chicken breasts.
Once you have 6 cutlets, place them between two pieces of plastic wrap.
Using the flat side of a meat mallet, a rolling pin, or anything heavy, like a cast-iron skillet, pound the cutlets into an even thickness. (Aim for a thickness of 1/2 to 3/4-inch).
Arrange the cutlets in a single layer in the prepared baking dish. Brush each with melted butter, then season with Italian seasoning and salt on both sides.
Bake in preheated oven for 15 minutes.
Remove from the oven. Lay a slice of mozzarella cheese over each cutlet. Spoon 1-2 tablespoons of marinara sauce over the cheese.
Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and internal temperature of chicken is at least 165ºF.
Garnish with basil chiffonade and serve while warm.

To prevent the cutting board from slipping around, place a damp kitchen towel underneath it.
The best kitchen tool to use for pounding/flattening is the flat side of a meat mallet.

Recipe Variations:

Classic chicken parm style: Turn these into a cozy twist on chicken parm by breading the cutlets with plain breadcrumbs or panko breadcrumbs. Before baking, dip the chicken in an egg mixture, then coat with breadcrumbs mixed with parmesan cheese, garlic powder, and a pinch of black pepper. Place them on a greased baking sheet and bake until crispy and golden.
Use chicken thighs: For a richer flavor, substitute boneless chicken thighs in place of cutlets. They stay incredibly juicy and pair beautifully with fresh mozzarella and a splash of fresh lemon juice just before serving.
Breaded and fried option: Prefer a crispy finish? Coat the cutlets in flour, eggs, and a mix of Italian bread crumbs and parsley, then shallow-fry in canola oil or vegetable oil until golden. Make sure to shake off any excess flour or egg to keep the coating light and crunchy.
Light and lemony variation; Skip the sauce and cheese, and instead season your cutlets with onion powder, extra virgin olive oil, lemon juice, and herbs before baking. Serve with a side salad for a bright and refreshing take on breaded chicken cutlets.

Storing Instructions:

Italian chicken cutlets are safe to reheat up to 4 days after cooking as long as they are kept in an airtight container in the refrigerator.
Reheating is best in the oven with a bit more sauce and cheese on top for extra flavor! Reheat baked cutlets at a lower temperature, closer to 350 until the cheese melts and the meat is warmed through.