Crispy chicken cutlets, known as "cotoletta di pollo," are an Italian adaptation of the classic Milanese veal cutlet. They became popular in home kitchens as a quick, affordable way to enjoy a breaded, fried protein, often served with a lemon wedge or simple salad.

In northern Italy, the cutlet is often made with veal and coated with fine breadcrumbs, while in the south, chicken is more common and may be flavored with garlic, parsley, and sometimes a hint of chili. Some regions add grated Parmesan to the breadcrumb mix for extra richness.

Traditionally, the cutlet is served hot, lightly drizzled with fresh lemon juice, and accompanied by a simple arugula salad, roasted potatoes, or a side of sautéed vegetables. It is also a staple in panini sandwiches.

Chicken cutlets are a go‑to dish for family lunches, casual dinner parties, and festive gatherings such as Easter or Christmas when a quick yet satisfying main course is needed. They are also popular for Sunday family meals.

Authentic ingredients include boneless chicken breast, plain breadcrumbs (or Panko), eggs, all‑purpose flour, olive oil, salt, and pepper. Acceptable substitutes are gluten‑free flour for those with sensitivities, or a neutral oil like canola if olive oil is unavailable.

Crispy chicken cutlets pair beautifully with risotto alla Milanese, creamy polenta, caprese salad, or a classic tomato‑basil sauce. A side of sautéed zucchini or roasted bell peppers complements the crisp texture.

Common mistakes include not pounding the chicken evenly, which leads to uneven cooking; overcrowding the pan, which drops oil temperature and makes the coating soggy; and skipping the rest period after coating, which can cause the breadcrumbs to fall off.

The three‑step method (flour, egg, breadcrumbs) creates a dry‑wet‑dry sequence that ensures the breadcrumbs adhere firmly and stay crisp. A mixed batter would trap moisture, resulting in a soggy crust.

Yes. You can butterfly, pound, and coat the cutlets up to 24 hours ahead; keep them covered in the refrigerator. Uncooked, coated cutlets can also be frozen on a tray and transferred to a zip‑top bag for up to two months. Fry just before serving.

The YouTube channel Alessandra Ciuffo specializes in approachable Italian‑inspired home cooking, sharing family recipes, classic techniques, and practical tips that blend culinary‑school fundamentals with traditional Italian flavors.

Alessandra Ciuffo focuses on everyday, family‑centered recipes that emphasize technique, such as proper butterflying and coating methods, while many other channels prioritize elaborate dishes or restaurant‑style plating. Her style is warm, instructional, and rooted in her Nona’s kitchen wisdom.