There’s nothing better than a plate of Italian Chicken Cutlets! These golden-fried beauties are great on their own or in chicken parmesan, salads, or sandwiches.
Editor’s Note: Originally published on February 11, 2020. Updated with all new pictures, expanded information, and improved recipe on July 27, 2024.
I find myself making big batches (double or triple this recipe!) of these when the kids go back to school because they’re versatile enough to send on sandwiches for lunch, but also make a great weeknight dinner along with some rice pilaf or rosemary lemon smashed potatoes, and sauteed greens like broccoli rabe, garlic spinach, or a simple arugula salad with lemon and Parmigiano Reggiano.
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
Chicken cutlets are a quick and easy dinner option that can be fried, baked or grilled. With a thin cut of chicken breast pounded flat chicken cutlets cook up fast. But the key to delicious chicken cutlets lies in choosing the right oil to cook them in.
The natural taste of the chicken can shine through if you choose an oil with the right smoke point and light flavor. At the same time, the oil helps the cutlets get a golden, crisp outside.
So when it comes to cooking up juicy flavorful chicken cutlets at home, what oil should you use? Here’s a detailed guide to picking the best oil for pan-frying or baking chicken cutlets.
Why Choosing the Right Oil Matters
Using the right oil for chicken cutlets changes how they taste and feel. A high smoke point oil keeps chicken from getting burned and bitter. And a light, neutral oil makes sure that you can taste the seasoning and coating on the cutlets.
Olive oil and sesame oil, on the other hand, may be too strong for the chicken. And using unhealthy oils like vegetable shortening could make the cutlets less tasty.
When cooking chicken cutlets, pay attention to the smoke point, nutrition facts, and taste of the oil. This makes sure that every time the cutlets are made, they are soft and tasty.
Top Oils for Chicken Cutlets Based on Cooking Method
For Pan-Frying: Refined Peanut Oil
When pan-frying chicken cutlets, refined peanut oil is an optimal choice. With a smoke point of 450°F, it can withstand high stovetop temperatures without burning.
Meanwhile, refined peanut oil has a neutral flavor and aroma. This allows the chicken’s juices and breading to shine.
Refined peanut oil also produces a lovely golden crust on pan-fried cutlets. It’s no wonder restaurants often fry in peanut oil.
Keep in mind refined peanut oil has fewer nutrients than its unrefined counterpart. But its high heat tolerance and neutral qualities make it ideal for frying chicken cutlets.
For Baking: Olive Oil or Avocado Oil
To bake crispy chicken cutlets without deep-frying, use a high quality olive oil or avocado oil.
Drizzle approximately 3 tablespoons of olive oil or avocado oil over each side of the cutlets before baking. This helps them turn golden brown and crisp on the outside while staying juicy inside.
Both olive oil and avocado oil contain healthy fats that may provide added health benefits. Just limit olive oil to light baking, as its smoke point is only 400°F. Meanwhile, refined avocado oil can handle temperatures up to 520°F.
For Grilling: Ghee or Lard
You can also grill chicken cutlets to get a charred, smoky flavor. For grilling, use ghee (clarified butter) or lard to baste the cutlets and prevent sticking.
Ghee and lard have higher smoke points than butter or other oils, so they won’t burn on the hot grill. Their rich flavors also complement the charred notes.
Baste chicken cutlets very lightly before and during grilling to get a nice char while keeping the cutlets moist. Avoid oils that could give off a strong flavor like olive or coconut oil.
Oils to Avoid for Chicken Cutlets
On the flip side, certain oils are poor choices for chicken cutlets. Here are some oils to avoid:
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Vegetable oil – Made from genetically modified soybeans and often heavily processed. Linked to inflammation and obesity.
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Canola oil – Prone to rancidity and oxidation at high heats. May contain GMO’s.
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Corn oil – Highly refined and inflammatory oil. Also genetically modified.
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Coconut oil – Imparts a strong flavor that clashes with chicken.
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Olive oil – Has a low smoke point and bold flavor unsuited to frying.
Stick to neutral, refined oils with high smoke points for the best results when frying or baking chicken cutlets.
Frying Chicken Cutlets Using the Right Oil Technique
Using the right oil at the right temperature is also key to perfectly fried chicken cutlets. Here are some frying tips:
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Choose a heavy, non-stick pan or Dutch oven so cutlets brown evenly.
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Heat at least 1⁄2 inch of oil to 350-375°F. Use a thermometer to monitor temperature.
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Fry cutlets in batches without overcrowding the pan.
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Turn cutlets only once during frying for even cooking.
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After frying, drain cutlets on a paper towel-lined plate.
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Adjust heat between batches to maintain oil temperature.
Following proper frying technique along with choosing a healthy, high-heat oil will yield crunchy, golden chicken cutlets.
Get Creative with Oil-Based Marinades and Sauces
Don’t stop with just frying and baking when cooking chicken cutlets. Take them to the next level with oil-based marinades and sauces:
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Lemon-Parsley Oil – Whisk together 1⁄4 cup olive oil, zest and juice of 1 lemon, 2 tbsp fresh parsley, 1 minced garlic clove, salt and pepper.
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Brown Butter-Thyme Oil – Heat 6 tbsp butter in a skillet until golden brown. Remove from heat and mix in 2 tbsp thyme leaves.
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Pesto Oil – Purée 1⁄2 cup basil leaves, 1⁄4 cup pine nuts, 2 tbsp lemon juice and 1⁄3 cup olive oil.
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Harissa Oil – Combine 3 tbsp harissa paste with 1⁄4 cup olive oil.
Use about 2 tbsp of your flavored oil to coat each chicken cutlet before cooking. This adds heaps of extra flavor.
The oil you choose to cook chicken cutlets in makes all the difference. Opt for light, heat-tolerant oils and use proper frying temperatures. With the right oil, you’ll be enjoying tender, juicy and flavorful chicken cutlets in no time!
More recipes you’ll love
Here are a few more of my favorite recipes using chicken breasts. I hope you love them!
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- ▢ enough olive oil to cover the pan at least an inch high
- ▢ 1 pound (454g) chicken cutlets thinly sliced
- ▢ 1/2 cup (65g) flour for dredging only
- ▢ 1 1/2 teaspoons Diamond Crystal Kosher salt divided
- ▢ 1/2 teaspoon black pepper
- ▢ 3 large eggs beaten
- ▢ 1 cup (100g) Italian seasoned breadcrumbs
- ▢ 3 tablespoons minced Italian flat-leaf parsley
- ▢ 1/4 cup (23g) grated Pecorino Romano
- ▢ 1 large lemon cut into wedges, for serving
How to make it
Each number corresponds to the numbered written steps below.
- To make sure the chicken cutlets are all the same thickness, pound 1 pound of them flat to a thickness of 1/2 inch or less. Pat them dry to get rid of any extra water. 1/4 cup of Pecorino Romano cheese and 3 tablespoons of flat-leaf Italian parsley should be minced.
- Set up a place to fry with three bowls or baking sheets. 1/2 cup of flour, 3/4 teaspoon of Diamond Crystal kosher salt, and 1/4 teaspoon of black pepper should be put in the first bowl. It should be mixed together. In the second bowl, beat 3 large eggs. Put 1 cup of breadcrumbs with Italian seasoning, 3/4 teaspoon of Diamond Crystal kosher salt, 1/4 teaspoon of black pepper, the parsley, and Pecorino Romano in the third bowl. Do not stir. Put the chicken cutlets in the flour and gently shake off the extra.
- Coat the cutlets in flour and then dip them in the egg wash. Make sure the egg covers all of the flour. Allow any excess egg wash to drip off.
- Dip the cutlets in the egg and then coat both sides well with bread crumbs.
- Line a baking sheet with parchment paper and put the breaded chicken cutlets on it. If you are making more than one batch, you might want to put these in the fridge while you make the other batches.
- Put about 2 cups of olive oil (about 1 inch high) into a large cast iron or heavy pan. Heat the pan until it reaches 360f. Place the cutlets in the oil to fry.
- Work in batches to avoid overcrowding and fry for about three minutes on each side. If you put oil in the pan that is 1 inch deep, it will fry faster than if you put oil that is only 2 inches deep. You can also shallow-fry (with about 1/4-inch of oil), but you’ll need to add more oil if you make more than one batch.
- Place the cutlets on a wire rack or plate lined with paper towels to drain after they are done cooking. Serve the cutlets hot with shaved Parmigiano Reggiano, arugula, and a squeeze of lemon. You can also let them cool and put them in the fridge to use for chicken parmigiana, sandwiches, or salads.
- Make a lot! If you go into the kitchen of any Italian-American grandmother, you’ll probably find a stack of Italian chicken cutlets. I bet the nonna was the first person to make meals ahead of time! My recipe makes 1 pound of cutlets, but you can easily make a lot more to use throughout the week for meals like Chicken Milanese, etc. I always make a lot. I made about 8 pounds of cutlets for our chicken parmigiana YouTube video a few years ago.
- Use an oil thermometer. 350-360f is the ideal temperature to fry Italian chicken cutlets. An oil thermometer is the only way to be sure that the oil is the right temperature for frying.
- Save your oil. If your oil is pretty clean, you can put it in a marked bottle, strain it through a coffee filter or fine mesh strainer, and use it again and again.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
What oil is best for chicken cutlets?
For frying chicken cutlets, oils with a high smoke point are generally recommended. Suitable options include canola oil, vegetable oil, peanut oil, safflower oil, soybean oil, grapeseed oil, and refined coconut oil. These oils can withstand the high temperatures needed for frying without breaking down and producing unwanted flavors or harmful compounds. While some prefer olive oil for its flavor, it has a lower smoke point and might not be ideal for achieving a crispy, golden crust.
What is the best oil to cook chicken with?
Oil: Vegetable oil keeps the chicken moist and juicy. Canola oil or olive oil would also work well for this recipe.