How to Fry Chicken Cutlets Without Breadcrumbs Recipe

Thin-cut boneless skinless chicken breasts are coated in basic seasonings and flour and then pan fried in extra virgin olive oil to make a delicious chicken dinner, Italian style in just 15 minutes on your stovetop! This easy recipe is a great family weeknight dinner with a gluten-free option.

Frying chicken cutlets without breadcrumbs can be a delightful twist on the classic breaded chicken cutlets recipe, offering a somewhat lighter alternative.

Use gluten-free flour to make this recipe gluten-free.

In this article, we’ll guide you through a simple, yet flavorful method to achieve golden, crispy chicken cutlets without the need for breadcrumbs. Get ready to elevate your Italian cooking with this mouthwatering recipe for Italian chicken cutlets because Italians do it better!

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This recipe comes in handy when you’re out of breadcrumbs and don’t have time to make your own. They’re delicious Italian chicken cutlets without the breadcrumbs. Who doesn’t like crispy cutlets?

It’s easy to make chicken cutlets with flour instead of breadcrumbs. As a matter of fact, I use flour to make my Italian fried eggplant and it too is very delicious! I use it to make my family recipe for Eggplant Parmesan.

What kind of oil should I use to fry chicken cutlets?

Why am I using extra virgin olive oil instead of other cooking oils like vegetable, canola or corn oil that have a higher smoke point?

First, olive oil is one of the healthiest oils you can use however, it degrades when exposed to high temperatures.

Second, it adds a tremendous amount of flavor to your food.

Third, because you’re pan frying and not deep frying, there’s enough oil to cook the thin cutlets quickly.

You’ll only need 1/4 cup of EVOO to make this delicious recipe, which may sound like a generous amount of olive oil but, not for frying a pound of chicken!

Avocado oil can be used in place of olive oil as it has a high smoke point. I like to use extra virgin olive oil for this recipe because it adds a lot of flavor to this chicken dish although it does have a relatively low smoke point (325F-375F.)

Therefore, it degrades more than oils with a high smoke point when exposed to high heat.

I do suggest buying thin slices of chicken breast at the grocery store or wherever you get your chicken. Perdue sells them.

 You want the thin-sliced boneless skinless chicken breasts. If you buy the regular skinless, boneless chicken breasts and cut them yourself with a sharp knife on a cutting board, you may not be able to get them cut thinly and obtain even thickness. I know, I’ve tried many times. 

It makes a difference in the taste and texture when the chicken isn’t thin. You may be thinking a mallet will help thin out the chicken and tenderize it too and that’s your call if you want to do that.

I know the thin chicken cutlets are more expensive and may be harder to find.

How to Fry Chicken Cutlets Without Breadcrumbs Recipe

What are chicken cutlets?

Chicken cutlets are thin-cut boneless skinless chicken breasts. They’re very popular in Italian cooking but, often they’re breaded and fried. They’re used to make Chicken Parmesan where the chicken is topped with tomato sauce and mozzarella cheese and then baked so the cheese melts. 

Use paper towels to drain some of the excess oil. 

*The full, printable recipe is in the recipe card below.

Ingredients

• chicken cutlets
• all-purpose flour
• eggs (for egg wash)
• salt and pepper to taste
• fresh garlic or garlic powder)
• extra virgin olive oil (vegetable oil, corn oil, canola oil can be used)
• lemon wedges (optional) )

Instructions

1. First, sprinkle black pepper and if you’re using garlic powder, lightly sprinkle both sides of the cutlet. Save the salt until the end of the cooking.

   

2. Next, set up a dredging station: In separate shallow bowls, set up a coating station. Place 3/4 cup of all-purpose flour on a large plate (dinner plate) and beat the eggs in another shallow bowl.

   

3. Next, dip the chicken cutlet into the beaten eggs (egg wash), making sure it’s fully coated. Allow any excess egg to drip off.
4. Then, take each chicken cutlet and dredge it in the flour, ensuring both sides are well-coated.

   

5. Then, in a large skillet, heat the olive oil over medium-high heat. Ensure the oil is hot, but not smoking.
6. Next, carefully place the coated chicken cutlets into the hot oil. Fry each side until golden brown and crispy, typically 3-4 minutes per side. Cook in batches to avoid overcrowding the pan.
7. Then, once the chicken cutlets are cooked to perfection, transfer them to a paper towel-lined plate to drain any excess oil. 
8. Last, sprinkle the crispy chicken cutlets with salt.

Store them in an airtight container in your refrigerator for up to three days for maximum freshnes. Use leftover cutlets to make lunch sandwiches. 

What to serve with Italian Chicken Cutlets

Serve your Italian chicken cutlets with your favorite sides. They’re great with any potato side dish. See my Air Fryer Crispy Garlic Parmesan Potatoes and Air Fryer Parmesan Green Beans.

These cutlets are versatile and can be enjoyed on their own, in sandwiches, or as part of a larger meal.

In conclusion, with this easy-to-follow recipe, you can enjoy the satisfaction of perfectly seasoned and fried chicken cutlets without breadcrumbs. The combination of a seasoned coating and the right frying technique ensures a delightful crunch with every bite. Elevate your culinary skills and treat your family to delicious traditional chicken cutlets, Tuscan style! 

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