Italian Bread Crumb Chicken Recipe

This crispy, golden Italian Bread Crumb Chicken is made with thin chicken cutlets, savory parmesan cheese, and dried herbs, and is ready in just 30 minutes. The seasoned coating turns perfectly crunchy in the pan while keeping the meat tender and juicy inside. I love how quickly this restaurant-quality dish comes together for a busy weeknight dinner.

The Secret To Getting It Right

I used to struggle with the breading falling off my chicken midway through frying, leaving me with bare patches and a messy pan. I learned that the most critical step is patting the chicken completely dry with paper towels before it ever touches the flour. If the meat is wet, the flour clumps instead of adhering, creating a barrier that eventually causes the crust to slide off.

Another game-changer was letting the breaded cutlets sit on a wire rack for about five minutes before frying them. This short rest allows the egg and breadcrumbs to bond securely to the meat. Since adopting these two simple habits, my cutlets come out with a uniform, shatteringly crisp crust every single time.

Italian Bread Crumb Chicken Ingredients

• Chicken Breasts: 1 lb (approx. 2 large breasts), sliced in half horizontally to make thin cutlets.
• All-Purpose Flour: ½ cup, for the initial coating.
• Eggs: 2 large eggs, beaten with 1 tablespoon of water.
• Italian Seasoned Breadcrumbs: 1 ½ cups, providing the classic herbal flavor.
• Parmesan Cheese: ½ cup grated, mixed into the crumbs for salty depth.
• Garlic Powder: 1 teaspoon, for extra savory notes.
• Vegetable Oil: ½ cup (or olive oil), for shallow frying.
• Salt and Black Pepper: To taste, for seasoning every layer.
• Lemon Wedges: For serving.

How To Make Italian Bread Crumb Chicken

1. Prepare the Chicken: Pound the chicken cutlets between two sheets of plastic wrap until they are about ¼-inch thick. Pat them thoroughly dry with paper towels and season both sides with salt and pepper.
2. Set Up the Station: Arrange three shallow bowls. In the first, place the flour. In the second, whisk the eggs with water. In the third, combine the Italian breadcrumbs, parmesan cheese, and garlic powder.
3. Dredge the Cutlets: Press a piece of chicken into the flour, shaking off any excess. Dip it into the egg wash, letting the excess drip away. Finally, lay it in the breadcrumb mixture, pressing down firmly to ensure a thick, even coating. Repeat with all pieces.
4. Fry the Chicken: Heat the oil in a large skillet over medium-high heat until shimmering. Place the chicken in the pan, being careful not to crowd it. Fry for 3-4 minutes on one side until deep golden brown.
5. Finish and Drain: Flip the chicken and cook for another 3 minutes until cooked through and crispy. Transfer the cutlets to a wire rack or paper towel-lined plate to drain excess oil before serving.

Recipe Tips

• Don’t Crowd the Pan: Frying too many cutlets at once drops the oil temperature effectively steaming the breading instead of frying it. Cook in batches to keep the crust crispy.
• Season Every Layer: While the breadcrumbs are seasoned, adding a pinch of salt and pepper to the flour and the egg wash ensures the chicken is flavorful all the way through.
• Press the Crumbs: When coating the chicken in the final breadcrumb step, use the heel of your hand to press the crumbs into the meat. This helps form a solid crust that won’t flake off.
• Keep It Warm: If you are making a large batch, keep the finished cutlets on a wire rack in a 200°F oven while you fry the rest.

What To Serve With Italian Bread Crumb Chicken

A simple arugula salad with lemon vinaigrette cuts through the richness of the fried breading perfectly. You can also serve these cutlets alongside spaghetti marinara or aglio e olio for a more filling traditional meal. Roasted broccoli or green beans with garlic are excellent vegetable sides that complement the herbal flavors.

How To Store

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets on a wire rack over a baking sheet and bake at 350°F for 10 minutes until crispy again; avoid the microwave as it will make the breading soggy.

FAQs

Can I bake these instead of frying?
Yes, place the breaded chicken on a greased baking sheet and spray the tops with cooking oil. Bake at 400°F for 15-20 minutes, flipping halfway through, though the crust won’t be quite as golden as the fried version.

Why is my breading falling off?
This usually happens if the chicken wasn’t dried before dredging or if the oil wasn’t hot enough. Make sure to pat the chicken dry and let the breaded cutlets rest for a few minutes before cooking.

Can I use Panko breadcrumbs?
Absolutely. For an extra crunch, substitute half of the Italian breadcrumbs with Panko, or just add a tablespoon of Italian seasoning to plain Panko crumbs.

Is this recipe gluten-free?
To make this gluten-free, use a gluten-free all-purpose flour blend and gluten-free seasoned breadcrumbs. The method and cooking times remain the same.

Nutrition

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Protein: 26g

Try More Recipes:

• Italian Chicken Cacciatore Recipe
• Italian Grinder Chicken Salad
• Italian Breaded Chicken Cutlets Recipe

Italian Bread Crumb Chicken

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

This crispy Italian Bread Crumb Chicken features tender cutlets coated in parmesan and savory herbs, ready in under 30 minutes. It is an easy, restaurant-quality dinner with a golden crunch everyone loves.

Ingredients

• 1 lb Chicken breasts (approx. 2 large breasts), sliced horizontally

• 1/2 cup All-purpose flour

• 2 large Eggs, beaten with 1 tbsp water

• 1 1/2 cups Italian seasoned breadcrumbs

• 1/2 cup Parmesan cheese, grated

• 1 tsp Garlic powder

• 1/2 cup Vegetable oil, for frying

• Salt and black pepper, to taste

• Lemon wedges, for serving

Directions

• Pound the chicken cutlets between two sheets of plastic wrap until they are about 1/4-inch thick. Pat them thoroughly dry with paper towels and season both sides with salt and pepper.
• Arrange three shallow bowls. In the first, place the flour. In the second, whisk the eggs with water. In the third, combine the Italian breadcrumbs, parmesan cheese, and garlic powder.
• Press a piece of chicken into the flour, shaking off any excess. Dip it into the egg wash, letting the excess drip away. Finally, lay it in the breadcrumb mixture, pressing down firmly to ensure a thick, even coating. Repeat with all pieces.
• Heat the oil in a large skillet over medium-high heat until shimmering. Place the chicken in the pan, being careful not to crowd it. Fry for 3-4 minutes on one side until deep golden brown.
• Flip the chicken and cook for another 3 minutes until cooked through and crispy. Transfer the cutlets to a wire rack or paper towel-lined plate to drain excess oil before serving.