Ready to get hungry? Because once you see Nonna Pia’s thin, crispy, legendary chicken cutlets, you’ll be dreaming of them all day long! These golden beauties are a family favorite and a staple in Nonna’s kitchen — simple, flavorful, and fried to perfection every single time.
Nonna starts with thin slices of chicken breast, seasoned just right and tenderized with love. Then comes the secret: a classic Italian breading station — first dipped in flour, then in egg, and finally in seasoned breadcrumbs with a touch of grated Parmigiano-Reggiano. Each cutlet is pan-fried in olive oil until beautifully crisp and golden on the outside, while staying juicy and tender inside.
She serves them hot, with a squeeze of fresh lemon, alongside a salad, pasta, or even layered into sandwiches for the ultimate panino. Whether it’s Sunday lunch or a quick midweek dinner, Nonna’s chicken cutlets are always a hit — and they disappear fast!
One bite and you’ll understand why they’re called legendary — perfectly crisp, packed with flavor, and full of that homemade, old-world charm that only Nonna can bring to the table.
🍗 Nonna Pia’s Thin, Crispy Chicken Cutlets
📝 Ingredients:
- 2 boneless, skinless chicken breasts
- Salt & black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmigiano-Reggiano cheese
- 1 tsp garlic powder (optional)
- Fresh parsley, chopped (optional)
- Olive oil or light vegetable oil, for frying
- Lemon wedges, for serving
👩🍳 Instructions:
- Prep the Chicken:
Slice chicken breasts horizontally into thin cutlets (about 4 total). Place between plastic wrap and gently pound with a meat mallet until even and about ¼ inch thick. Season both sides with salt and pepper. - Set Up Breading Station:
- Bowl 1: Flour
- Bowl 2: Beaten eggs with milk or water
- Bowl 3: Breadcrumbs mixed with Parmigiano, garlic powder, and parsley (if using)
- Bread the Cutlets:
Coat each cutlet in flour (shake off excess), then dip in egg mixture, then press firmly into breadcrumb mixture until fully coated. - Fry the Cutlets:
Heat about ¼ inch of oil in a large skillet over medium heat. When hot (but not smoking), add cutlets. Fry 2–3 minutes per side or until golden brown and crisp. - Drain & Serve:
Transfer to a paper towel-lined plate. Serve hot with lemon wedges and a sprinkle of extra cheese or parsley.
🍽️ Serving Suggestions:
- With a light arugula salad
- Over spaghetti with marinara
- In a sandwich with fresh mozzarella and tomato
