Chicken Cutlet

Save this recipe on:

Golden, crispy, and juicy—Chicken Cutlets are a comfort food classic that never goes out of style. These pan-fried cutlets are thin slices of chicken breast, coated in seasoned breadcrumbs, and sizzled to perfection until beautifully golden brown. With a squeeze of fresh lemon and a sprinkle of parsley, each bite is packed with crunch and savory flavor.

Whether you’re serving them as the main event, tucking them into sandwiches, or layering them over pasta, chicken cutlets are an adaptable dish you’ll come back to again and again. They cook quickly, pair with countless sides, and are loved by kids and adults alike. This recipe brings that perfect crispy edge and tender center every single time.

---

What Kind of Breadcrumbs Should I Use?

For that signature golden crunch, traditional plain or Italian-style breadcrumbs are ideal. If you want extra crispiness, opt for panko breadcrumbs—they add a light, airy crunch that doesn’t get soggy. Homemade breadcrumbs also work beautifully if you have leftover bread to toast and blitz. The important thing is even coating and a quick fry to lock in that crisp exterior.

---

Ingredients for the Chicken Cutlet

• Boneless, skinless chicken breasts: These are the stars of the dish. Sliced thin or pounded to an even thickness, they cook quickly and evenly.
• All-purpose flour: Helps the egg stick to the chicken, forming a base layer for the breadcrumbs.
• Eggs: Act as the glue between the flour and the breadcrumb coating.
• Breadcrumbs (plain, Italian, or panko): Provide the crispy texture and golden finish.
• Parmesan cheese (optional): Adds an umami depth and savory sharpness to the coating.
• Salt and pepper: Essential for seasoning every layer.
• Garlic powder and paprika: For added flavor in the breadcrumb mix.
• Neutral oil (vegetable or canola): Needed for shallow frying and achieving a crisp, golden crust.
• Fresh lemon wedges: Brightens the flavor and adds a tangy finish.
• Fresh parsley: For garnish and a pop of color.

---

How To Make the Chicken Cutlet

Step 1: Prepare the Chicken

Slice the chicken breasts in half horizontally to create thinner cutlets. If needed, gently pound each piece between two sheets of plastic wrap until they are even in thickness—about 1/2 inch thick. Season both sides with salt and pepper.

Step 2: Set Up Your Breading Station

Use three shallow bowls. In the first, add the flour. In the second, whisk the eggs until well beaten. In the third, mix your breadcrumbs with optional Parmesan, garlic powder, paprika, and a pinch of salt.

Step 3: Bread the Cutlets

Dredge each chicken piece in flour, shaking off the excess. Then dip it into the egg mixture until fully coated. Finally, press it into the breadcrumb mixture, ensuring an even, thorough coating.

Step 4: Heat the Oil

Pour enough oil into a large skillet to cover the bottom generously (about 1/4 inch deep). Heat the oil over medium-high until shimmering but not smoking—test it by dropping in a breadcrumb; it should sizzle immediately.

Step 5: Fry the Cutlets

Carefully place breaded cutlets in the hot oil without crowding the pan. Cook each side for about 3–4 minutes until golden brown and cooked through. Transfer to a paper towel–lined plate to drain excess oil.

Step 6: Garnish and Serve

Sprinkle freshly chopped parsley over the hot cutlets and serve with lemon wedges. The bright citrus brings balance to the rich, crispy crust.

---

Serving and Storing Chicken Cutlet

Serve chicken cutlets hot right out of the skillet for maximum crispiness. They pair perfectly with a fresh green salad, roasted vegetables, creamy mashed potatoes, or even a simple pasta aglio e olio. For a lunch option, layer one in a crusty roll with lettuce, tomato, and a smear of mayo for an unbeatable chicken sandwich.

If you have leftovers, let the cutlets cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, use a toaster oven or air fryer to revive the crispy texture—avoid microwaving, which can make the breading soggy.

---

Frequently Asked Questions

How do I get my chicken cutlets super crispy?

Make sure to press the breadcrumbs firmly onto the chicken and let the coated cutlets rest for a few minutes before frying. Also, fry in hot oil without overcrowding the pan.

Can I bake chicken cutlets instead of frying?

Yes, you can bake them at 425°F on a wire rack over a baking sheet for 20-25 minutes. They won’t be quite as crispy, but they will still be delicious and lighter.

What’s the best oil for frying cutlets?

Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Can I freeze breaded chicken cutlets?

Absolutely. After breading (but before frying), place them on a baking sheet and freeze until solid. Then store in a zip-top bag. Fry directly from frozen, adding a few extra minutes.

Do I need to marinate the chicken beforehand?

Not necessary, but if you want added flavor, a simple buttermilk soak for 30 minutes can help tenderize and flavor the meat.

What should I do with the leftover breadcrumbs and egg?

Discard any that have touched raw chicken, but you can store unused portions for future recipes if kept separate and clean.

---

Want More Dinner Ideas with a Crunch?

If you love this Chicken Cutlet recipe, you’ll probably enjoy these other crispy, golden favorites:

• Longhorn Parmesan Chicken for a restaurant-style cheesy twist.
• Chicken Cordon Bleu Casserole with layers of savory goodness.
• Sweet Garlic Chicken in the Crockpot if you want that garlic-kissed flavor with minimal effort.
• Air Fryer Honey Butter Garlic Chicken Tenders for a modern, mess-free crunch.
• One Pot Chicken Parmesan Mac & Cheese when you’re craving comfort in a bowl.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add Parmesan to the coating? Did you go with panko or stick with classic breadcrumbs?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier meals.

---

Print

Save this recipe on: