I Made the Viral 'Rita's Chicken Cutlets' and They're a Weeknight Winner

Social media is full of food trends that catch attention—some good and some bad. Remember whipped coffee , butter boards and feta pasta ? I've tried them all. Some trends skyrocket in popularity only to disappear just as quickly, but every once in a while, one sticks around.

Rita's Chicken Cutlets, shared by content creator and cookbook author Rita Prisco ( @cucinapalermo ), is one of those rare recipes that have gone from viral moment to mealtime staple, and they've been popping up all over on my For You Page. After seeing the recipe for the umpteenth time, I finally tried it myself, and now I get the hype.

Normally, when people talk about making chicken cutlets, the conversation immediately turns to how thin you need to slice the meat. Traditional methods involve pounding chicken breasts under plastic wrap with a mallet, or worse, attempting to butterfly them with a sharp knife, which is a risky move that can lead to uneven cuts or even accidents in the kitchen.

I thought I'd have to go through the same stress for Rita's Cutlets, but this recipe proves otherwise. Not only are these cutlets easier to prepare, but they turn out incredibly tender and full of flavor. Best of all, my kids loved them, making this a true weeknight win.

Read on to get all of the details from my at-home test, plus some tips, tricks and advice from Rita herself.

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How To Make Rita's Chicken Cutlets

The method is simple: just marinate, bread and fry, but it's the details that make Rita's Cutlets stand out. Here's what makes her recipe different.

1. Slice it right

Instead of relying solely on pounding or slicing to tenderize the meat, Rita's method uses flavor and science. First, she removes any "gross" parts of the chicken, like fat and tendons. Then, she slices the chicken into one-inch strips lengthwise , not butterflied. Cutting against the grain makes the meat more tender and is also an easier, safer way to slice the chicken.

"I discovered this method by accident," Prisco tells Parade . "I was trying to make chicken tenders for my kids and when I started the breading process, it started to flatten out very easily."

2. Add some flavor

Next, the chicken is marinated in a mixture of Italian dressing and eggs. The acidity of the dressing helps break down the fibers of the chicken, while the eggs bind everything together and lock in flavor. It's convenient and easier than your standard breading procedure (flour, eggs, then breadcrumbs).

"The addition of the dressing was just an idea to add extra flavor in one step," says Prisco.

3. Use some muscle

Once marinated, the chicken is coated in seasoned breadcrumbs. Pressing the breadcrumbs firmly into the chicken is key here, ensuring that every bite has a crunchy, golden crust after frying. Plus, pressing them down (and Rita says you need to really press—don't be gentle) also helps to flatten the chicken stripes into a flat cutlet.

4. Go easy on the oil

The cutlets are shallow-fried in a skillet until they're crisp and golden brown. Unlike deep-frying, this method is easier to manage but still creates cutlets that are crunchy on the outside and still juicy inside.

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My Honest Thoughts About Rita's Cutlets

After trying Rita's Cutlets, I can see why they've gone viral. They take a dish that many of us grew up eating and make it easier, tastier and more approachable for the home cook, and Rita agrees.

"I believe it went viral because chicken cutlets are a huge staple in our culture and having a better way to make them that tastes amazing was a huge deal," Rita explains.

The plate of cutlets I made felt both homey and elevated. They're versatile enough to anchor any meal, no matter the sides. They're crispy on the outside, tender and flavorful inside and just absolutely delicious. This was a weeknight dinner that came together quickly, delivered big on flavor and had my kids asking for seconds. That's the kind of trend worth keeping!

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My Tips for Making Rita's Cutlets

After giving Rita's Cutlets a try, I discovered a few helpful tricks.

1. Press away

Press the breadcrumbs well and don't be shy! My first few passes, I pressed gently, but I remembered that Rita encourages you to really press the breading into the chicken to help it adhere, and to flatten the meat, so I put some muscle into it and the results were great!

2. Rest them right

Cool on a wire rack, not a paper towel-lined plate. This keeps the crust crisp instead of soggy. And while they reheat decently, these cutlets are at their absolute best straight out of the pan, so serve them as soon as they have cooled enough to eat.

3. These are a go for gluten-free eaters

Because I eat gluten-free, I made both regular and gluten-free versions. The gluten-free breadcrumbs didn't press into the meat as easily, and the coating required a bit more effort to keep intact. This means the cutlets weren't as flat as I'd have liked. Still, the flavor was just as delicious, and the crunch held up surprisingly well.

The regular version was easier to work with. The breadcrumbs clung effortlessly, creating that signature crisp crust. Either way, Rita's method ensures you get flavorful, tender chicken without the stress of paper-thin slicing.

Up Next:

Related: Giada's Chicken Piccata is Weeknight Dinner Perfection

Source:

• Rita Prisco, the food creator behind @cucinapalermo and author of three cookbooks, Savoring Sicily , My Homemade Cookbook , and Sit Down Dinners .

This story was originally reported by Parade on Sep 23, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.