Make Chicken Breast The Italian Way With One Cutting Method

Chicken breast can be a beautiful protein — emphasis on can. Handle it wrong, and things go south fast; flavor will undoubtedly be your greatest challenge. Without the right seasoning, it risks becoming one of the blandest foods on the planet.

That's where a little Italian technique comes in, and the way you cut it can make all the difference. Having lived in Italy for over a decade, I can attest to the fact that chicken cutlets are practically a way of life, and my experience is particularly in southern Italy, in the Calabria region. They show up at home, in restaurants, and in countless regional variations, always delivering comfort and flavor. You'd be amazed at just how handy chicken cutlets can be, especially in the hands of an Italian. And the first step to making them correctly starts with how you cut the chicken breast.

Instead of cooking the breast whole, Italians cut it in half vertically, creating thin, even cutlets, and they often pound them flatter from there. This method has two big advantages: it ensures the meat cooks quickly and evenly, and it gives more surface area for breadcrumbs to cling to. Once you've got your cutlets all cut up and ready to go, the traditional prep is simple but perfect — dredge them in seasoned Italian breadcrumbs (for crispiness, though you can go without them, but it won't be as good!), pan-fry until golden, and serve. You'll end up with juicy chicken wrapped in a crispy, flavorful crust that feels just as at home next to a salad as it does tucked into a wrap. 

Chicken cutlets embody Italian home cooking because they're both practical and adaptable. The thin slices mean you can cook dinner in minutes, which makes them a weeknight staple. At the same time, their neutral flavor and crisp exterior allow them to fit into a range of dishes — served plain with lemon, topped with marinara and mozzarella for homemade chicken Parmesan, or layered in a crusty roll for a hearty sandwich.

The breadcrumbs are where tradition shines through. Italian-style breadcrumbs, often seasoned with parsley, garlic, and Parmesan, add a savory punch that enhances the chicken beyond a simple fried cutlet. Some families even customize their crumb mix, tossing in herbs from the garden or a pinch of chili for heat. If you find yourself without breadcrumbs, use crushed saltine as a substitute.

That's what makes cutlets so beloved — they're quick, satisfying, and endlessly versatile. You can make a rustic family meal or dress them up for a dinner party; however you slice it, the Italian cutlet proves that with the right cut and a good breadcrumb coating, chicken breast never has to be boring.