Italian Chicken Cutlets are easy to make, and they go with a variety of dishes! This recipe is made with a homemade breadcrumb mixture that doesn't require parmesan cheese which makes it a great option for anyone who is gluten free or dairy free.
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Why you'll love this recipe!
These delicious breaded chicken cutlets only require a few simple steps! They're extremely flavorful with a crispy outer coating that keeps the chicken moist and juicy.
For a lighter side dish, try a simple arugula salad. I usually toss the arugula with salt, black pepper, olive oil, and balsamic vinegar. If you're not dairy-free add a little parmigiano reggiano!
- Chicken Breast - I used thinly sliced chicken breast for this recipe because they cook much faster. You can also use a meat mallet to thin out whole chicken breast pieces.
- Egg - You'll need eggs to help bind the breading mixture to the chicken.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets.
- Coconut Flour - Coconut flour is one of my favorite grain free flours - especially for savory recipes! You really can't taste the coconut flavor. It works very well with cassava flour to make a nice breading consistency.
- Seasoning - Salt, Italian Seasoning, Garlic Powder, and Black Pepper.
- Balsamic Vinegar - I would not recommend swapping for any other type of vinegar. (Flavored balsamic vinegars work too!)
- Extra Virgin Olive Oil - You can also swap for avocado oil or coconut oil.
🍴Step by Step Instructions
Step 1: Preparing Flour Mixture
Step 2: Preparing Egg Mixture
In a separate bowl add eggs and balsamic vinegar. Use a fork or whisk to whip together.
Step 3: Warming up Cast Iron Skillet
Place cast iron skillet on a medium heat burner. Once the pan starts warming up, add olive oil.
Step 4: Breading Chicken
While the oil warms up, start preparing the chicken! Dip chicken into egg mixture, into flour mixture, egg mixture, and back into flour mixture. (Make sure it's evenly coated.)
Step 5: Cooking Chicken Cutlets
Place breaded chicken into the pan leaving a little space between each piece. Cover the pan to keep the breading moist. Cook until golden brown each side.
Add more olive oil as needed.
Repeat this process until all of the chicken is cooked. Serve hot!
- Make sure you cover the cast iron skillet while the chicken is cooking. This will help prevent flour spots. (It's okay if have some though!)
- Top chicken cutlets with freshly chopped basil and parsley for a beautiful garnish and added flavor.
- Place chicken cutlets on parchment paper while you're breading them. This way you can cook them all at the same time.
- Make sure you completely cover the sides of the chicken with breading too!
- To marinate chicken, add chicken breast into a bowl with the balsamic vinegar and olive oil. Set in the fridge for at least an hour. To bread, follow the same instructions but dip into a plain whipped egg.
Frequently Asked Questions
There are a variety of dishes you can serve with chicken cutlets! For a more traditional dish try my Chicken Parm or Chicken Parm Pasta Salad. I also love serving them with Garlic Mashed Potatoes, Balsamic String Beans or a simple salad!
Chicken cutlets are thinly sliced boneless skinless chicken breast. Whole chicken breast is a thicker cut of chicken that would need a meat mallet to manually thin out.
Yes, of course! Just stir the seasoning from this recipe into the breadcrumbs instead of using the flour I recommend. With traditional breadcrumbs you will only need a single layer. (Do not dip the chicken twice.)
Homemade Tomato Sauce
If you're interested in serving the cutlets with sauce and gluten-free pasta, I would recommend trying one of my dairy-free recipes!
How to store leftovers
If you have leftovers, they can easily be stored in an airtight container in the refrigerator. I have not tried freezing the chicken cutlets, but I imagine they would freeze great!
To re-heat you can microwave them, bake them, or cook them in a frying pan for a few minutes. (You don't need to add oil.)
More Italian Style recipes!
After you make this Italian Chicken Cutlets, make sure to leave a comment & rate the recipe!
Italian Chicken Cutlets
- Cast Iron Skillet
- 1+½ Pounds Thinly Sliced Chicken Breast
- 1 Egg
- ⅓ Cup Cassava Flour
- ¼ Coconut Flour
- 1 Teaspoon Salt
- ½ Teaspoon Italian Seasoning
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper 1
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Extra Virgin Olive Oil
- Start by preparing the flour coating. In a wide bowl add cassava flour, coconut flour, Italian seasoning, garlic powder, salt, and black pepper. Mix together until fully combined.
- In a separate bowl add eggs and balsamic vinegar. Use a fork or whisk to whip together.
- Place cast iron skillet on a medium heat burner. Once the pan starts warming up, add olive oil.
- While the oil warms up, start preparing the chicken! Dip chicken into egg mixture, into flour mixture, egg mixture, and back into flour mixture. (Make sure it's evenly coated.)
- Place breaded chicken into the pan leaving a little space between each piece. Cover the pan to keep the breading moist. Cook until golden brown each side. Add more olive oil as needed!
- Repeat this process until all of the chicken is cooked. Serve hot!
Expert Tips** See full post for more information and step by step photos.
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