This is a playful mash-up of crunchy, lemony, Parmesan-kissed chicken cutlets and folded flatbread. This recipe uses tortillas as quick piadina substitutes to make handheld tacos that are fast and satisfying.
It’s a great main for casual dinners, easy lunches, or a crowd-pleasing platter for friends. Lovers of crisp textures, citrus brightness, and simple Italian flavors will cheer for this meal.
What are Piadina Tacos?
Piadina is a thin, soft Italian flatbread from the Emilia-Romagna region that is pliable and traditionally filled with cheeses, cold cuts, or greens. Piadina tacos are a friendly, fusion twist, with the idea to use that flatbread vibe and pair it with crunchy, breadcrumb-coated chicken for taco-style eating.
This version uses tortillas for convenience, but you keep the Italian notes by using Parmesan, lemon zest, and parsley for that lovely cross-cultural wink. Fusion plates like this are where two kitchen cultures high-five and a new favorite is born.
Pro Tips for the Best Piadina Tacos
- Use freshly grated Parmesan and not pre-grated for better melting and flavor in the crumbs.
- Press the crumb mix firmly onto the chicken, a good, firm press helps the coating stay put while baking.
- Bake on a parchment-lined rack so air can circulate under the chicken to get a crisper result all around.
- Add a splash of lemon when serving to brighten the whole taste.
Frequently Asked Questions
What kind of flatbread should I use, piadina or tortillas?
Both work. Traditional piadina is ideal, but store-bought tortillas are quick and fold neatly. If you have piadina or a soft lavash, warm it and fold the same way. But use a sturdier tortilla for heavier fillings.
Can I make the chicken ahead of time?
Yes, bake and cool the chicken, then refrigerate it up to 3 days. Reheat in a 180°C/350°F oven for 6–8 minutes to refresh the crispiness before assembling.
How can I make these extra crispy?
After baking, grill the cutlets for 1–2 minutes per side or shallow-fry very briefly in a thin slick of olive oil for a golden finish.
Can I use chicken thighs instead of cutlets?
Absolutely. Pound boneless thighs to an even thickness and adjust the bake time, as thighs may need an extra 2–4 minutes depending on thickness.
How to Store Leftovers
Store components separately for best results. Keep leftover chicken in an airtight container in the fridge for up to 3 days. Keep tortillas or piadina wrapped in foil or a zip bag at room temperature, or in the fridge if your kitchen is warm. Reheat chicken in the oven to keep the crust crisp.
Ingredients
How to Make Piadina Chicken Tacos
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Use a meat mallet to pound each chicken cutlet and season both sides lightly with salt and pepper. Brush or rub each cutlet all over with a little olive oil so the crumbs stick.
Use a meat mallet to pound each chicken cutlet and season both sides lightly with salt and pepper. Brush or rub each cutlet all over with a little olive oil so the crumbs stick.
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In a bowl, combine breadcrumbs, chopped parsley, lemon zest, grated Parmesan, and olive oil. Mix until the texture resembles slightly damp sand.
In a bowl, combine breadcrumbs, chopped parsley, lemon zest, grated Parmesan, and olive oil. Mix until the texture resembles slightly damp sand.
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Press the breadcrumb mixture firmly onto both sides of each chicken cutlet so they’re thoroughly coated. Then, arrange the coated cutlets on the parchment-lined baking sheet. Bake for 5 minutes per side at 200°C/400°F, flipping halfway through.
Press the breadcrumb mixture firmly onto both sides of each chicken cutlet so they’re thoroughly coated. Then, arrange the coated cutlets on the parchment-lined baking sheet. Bake for 5 minutes per side at 200°C/400°F, flipping halfway through.
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Fold the tortillas over a clean oven rack, bake for 3 minutes, and remove carefully.
Fold the tortillas over a clean oven rack, bake for 3 minutes, and remove carefully.
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Slice the chicken into strips and mix with the salad.
Slice the chicken into strips and mix with the salad.
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Fill each taco shell with chicken and mixed salad and serve.
Fill each taco shell with chicken and mixed salad and serve.
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