Crispy Italian Chicken Cutlets Fried in Extra Virgin Olive Oil
These chicken cutlets are crunchy, juicy, and packed with flavor. This recipe comes straight from my Italian mother-in-law’s bright green kitchen in Calabria, Italy. It’s one of our family’s favorites, so we make these repeatedly.
One of our favorite things about Lina is that she never tells us what she's making for lunch. We find out by the scent drifting through her kitchen window. But when we smell these beauties frying in extra virgin olive oil, we know it's going to be one of the best meals of the week.
What You Need to Make Italian Chicken Cutlets
The good thing about this recipe is that you probably already have most of these ingredients in your pantry. Here's a list of what you'll need:
- Chicken breast
- Eggs
- Garlic
- Breadcrumbs
- Parmigiano Reggiano
- Extra virgin olive oil (for frying — a high-quality EVOO makes a difference)
How to Make Chicken Cutlets: Step by Step
Pound the Cutlets Thin — This Step is Non-Negotiable
The most important part of this recipe is making sure your cutlets are hammered out very thin. The ideal thickness is between 1/8 and 1/4 inch. Thin cutlets cook more quickly, which means the juices remain inside. And they develop that gorgeous golden-brown crust that gives you the satisfying crunch in every bite.
If you buy your poultry from a local butcher, ask them to pound the cutlets thin for you; most will do it happily. If you're buying whole breast or thicker cutlets from the grocery store, you can easily do this yourself at home with a meat tenderizer or mallet.
How to Pound Chicken Cutlets at Home
Slice the whole breast into strips about 1/2 inch thick, then use a meat mallet to pound them out. If pieces get too wide, cut them in half. Aim for as uniform in thickness as possible. Uniformness ensures even cooking. Use a mallet with a smooth finished side to avoid poking holes in the meat.
Soak in Egg for Maximum Flavor ("Piu Saporito")
The concentrated flavors for these chicken cutlets come from the egg mixture. The eggs absorb the garlic flavor and create the sticky base for your breadcrumb crust. But first, the meat needs to rest in the mixture long enough to become piu saporito, or "tastier," as Lina says. The egg also helps to tenderize the chicken. Don't rush this step.
How to Get the Perfect Crunch
Use dry breadcrumbs for better texture. Fresh crumbs have too much water content and therefore, the tendency to soften too quickly. They fall off in the oil, which easily leads to burnt, dirty oil. This is a pain to clean up.
Also, don't overcrowd the pan. Fry 2 to 4 cutlets at a time, leaving plenty of room around the edges so they can fry evenly. Crowding reduces oil temperature rapidly, which prevents browning and our favorite part, the crunch. Always work in batches.
Place cooked cutlets on a wire rack to allow the oil to drain. This step prevents steam from softening the crust. Sprinkle the chicken cutlets with salt immediately after frying. Seasoning adheres best while hot. Serve promptly for maximum crispiness!
Getting the Olive Oil Temperature Right for Frying
Frying is a national pastime in southern Italy, especially in Calabria. Honestly, we almost never use a thermometer. Our method: drop a few breadcrumbs into the oil. If they sizzle immediately, you're ready. If you prefer precision, use a thermometer and aim for around 350°F (175°C).
Why We Fry in Extra Virgin Olive Oil
People say you can’t fry in extra virgin olive oil, and this couldn’t be more incorrect. First, in southern Italy, it's the standard, and people have been doing this for thousands of years.
But in addition to this, science proves that extra virgin olive oil is the most stable cooking fat available to us humans. So this is why we should be using it to cook as much of our food as possible.
Worried about smoke point? Don’t be. When frying, you will not reach the smoke point for olive oil. But in addition to this, smoke point is not a reliable measurement of an oil's stability.
How to Serve Italian Chicken Cutlets
The sky is the limit. We usually keep it simple with a side of sauteed vegetables or a freshly dressed salad. A few of our favorite recipes to pair with:
- A simple green salad with our EVOO-based salad dressing over romaine or arugula
- A bright tomato salad
- Served alongside pickled vegetables or marinated eggplants
Cook With the Olive Oil We Actually Use
Every recipe in our kitchen starts with our family's extra virgin olive oil, cold-pressed from groves along the Ionian coast of Calabria that have been in Giuseppe's family since 1927. It's what Lina uses. It's what we use. And it makes a genuine difference.
From Our Kitchen to Yours — The Olive Oil Enthusiast Book with Recipes
We wrote a book with recipes called The Olive Oil Enthusiast, published by Penguin Random House. If you love cooking with high-quality olive oil, this book was made for you. Get your copy here.
If you make this recipe, leave a comment below, and let us know how it turned out — we love hearing from you. And if you share it on Instagram, Facebook, or TikTok, tag us and use #EXAUoliveoil so we can repost!
More Italian Recipes You'll Love:
If you make this recipe, please leave a comment and let us know! We love to hear from you. If you’re on Instagram, Facebook, or TikTok don’t forget to tag us and use #EXAUoliveoil so we can repost!
Leave a comment