Crispy, golden, and full of love — Nonna Pia’s Delicious Chicken Cutlets are the definition of comfort food done right. These thinly pounded, lightly breaded chicken breasts are pan-fried to perfection and deliver the perfect balance of tender, juicy meat and a crunchy, flavorful crust. It’s the kind of dish that brings families together around the dinner table, filling the kitchen with the nostalgic aroma of home-cooked goodness.
In Nonna Pia’s kitchen, these cutlets weren’t just a meal — they were an event. Carefully seasoned with salt, pepper, and a touch of garlic powder, then dipped in egg and coated in a blend of breadcrumbs and grated Parmesan cheese, every cutlet was made with care and tradition. Served hot from the pan with a wedge of lemon, alongside a crisp salad, pasta, or even in a sandwich, they’re as versatile as they are irresistible.
Whether enjoyed at Sunday dinner or packed in a sandwich for a weekday lunch, these cutlets always bring joy with every bite. And like all of Nonna Pia’s recipes, they’re simple, made with everyday ingredients, and taste like a warm hug from someone who loves you.
Nonna Pia’s Chicken Cutlets aren’t just food — they’re a delicious tradition, passed from one generation to the next. One bite, and you’ll know why they’ve earned their legendary status in the family.
🍗 Nonna Pia’s Delicious Chicken Cutlets Recipe
🍗 Nonna Pia’s Delicious Chicken Cutlets
Crispy on the outside, tender on the inside — a timeless Italian classic made with love.
Ingredients (Serves 4):
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ tsp garlic powder (optional)
- 2 large eggs
- 1 tbsp milk or water
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- Olive oil or light vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped (optional garnish)
Instructions:
- Prepare the Chicken:
Slice each chicken breast horizontally to make 2 thin cutlets (4 pieces total). Place between parchment and gently pound to ¼-inch thickness. Season both sides with salt, pepper, and garlic powder (if using). - Set Up Breading Station:
- In one shallow dish: place flour.
- In a second dish: beat eggs with milk or water.
- In a third dish: mix breadcrumbs and Parmesan cheese.
- Bread the Cutlets:
Dredge each piece in flour (shake off excess), then dip in egg wash, and finally coat thoroughly in the breadcrumb-Parmesan mixture. Press lightly so the crumbs stick well. - Fry the Cutlets:
In a large skillet, heat enough oil to cover the bottom over medium heat. When hot, add cutlets (in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through. Drain on paper towels. - Serve:
Garnish with parsley and lemon wedges. Serve immediately with a fresh salad, pasta, or in a sandwich.
💡 Nonna’s Tips:
- Use fresh breadcrumbs for an extra-crispy texture.
- Add a little grated lemon zest to the breadcrumb mix for a subtle citrus touch.
- Leftovers? Make a killer chicken cutlet sandwich with arugula and provolone!
