Crispy Breaded Chicken Cutlets
A quick and easy recipe to make a delicious dinner that you can also use again and again in all your favorite recipes
These Crispy breaded chicken cutlets are thin-sliced chicken breasts coated in breadcrumbs and Parmesan creating a delicious, golden crust.
Serve simply with Roast Potatoes or sliced on Fettuccine Alfredo for a fantastic dinner everyone will love.
Crispy Breaded Chicken Cutlets on a dish with a piece cut off showing the juicy meat
Tested To Perfection Chicken Cutlet Recipe
You’ll always find these chicken cutlets in my house. We make big batches and freeze them. That way, there’s always a delicious start to a meal right at our fingertips!
Watch How To Make Crispy Breaded Chicken Cutlets
Crispy Breaded Chicken Cutlets
I use these cutlets as a base for Chicken Parmesan, Chicken Picatta, and we often eat them just as they are with Roasted Broccoli and Rice Pilaf.
This recipe has countless uses, but however, you serve them they are always fantastic!
Why This Recipe Works
The seasoned bread crumbs and Parmesan Cheese in the panko creates a flavorful breading.
The double breading results in super juicy chicken.
Pounding the chicken gives you tender cutlets.
The Panko breadcrumbs make the cutlets extra crispy.
What is a chicken cutlet?
A chicken cutlet is simply a thinly sliced chicken breast. A chicken breast is a whole breast.
Chicken Breast Buying Guide
raw chicken breasts on a white background
When buying chicken breast, always choose chicken that has a pinky, flesh-colored tone. When chicken spoils, its color fades and turns gray in color. It’s best to avoid any packages of chicken with signs of grayish coloring.
How To Make Breaded Chicken Cutlets
Pound the cutlets into even thickness
Egg and bread the cutlets.
Pan fry until golden.
Serve hot.
Step by Step Instructions
Pound the chicken breasts until they are an even thickness. This can be done with a proper meat mallet or a rolling pin works really well.
Chicken being pounded by a rolling pin
This step is not for tenderizing (chicken breasts are already tender). It’s really about even cooking so no need to beat them up. Just gently pound to an even thickness. About a ¼-inch thickness works best.
The chicken pounded to an even thickness
In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
Place seasoned bread crumbs into a second shallow bowl.
Beat eggs and milk in a third shallow bowl and season with salt and pepper.
Dip the chicken into the egg mixture.
Chicken being dipped in the egg wash
Dredge in the seasoned breadcrumbs. Dip the breaded chicken back into the egg and coat with panko mixture. Always wash your hands well after handling raw chicken.
If you have time, let the coating set in the fridge for 30 minutes to an hour before cooking. This helps the coating stay put when frying.
Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat. Add the breaded chicken.
Breaded chicken cooking in the oil
Working in 2 batches, cook the chicken without turning until golden brown.
Undercooked chicken can be dangerous. To be sure it’s cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)
Golden brown chicken cooking in the oil
Transfer the cutlets to a paper towel-lined plate and season with salt. Enjoy every last bite!
Crispy Breaded Chicken Cutlets on a slate platter sprinkled with parsley and topped with slices of lemon
Freezing & Reheating Cooked Chicken Cutlets
Cook as instructed in the recipe and allow to cool. Once cool place in freezer bags separated with freezer paper or nonstick baking paper to keep them from sticking.
Reheating Frozen Cutlets
Place frozen cutlets on a baking tray in an oven set to 400°F/200°C and bake for 15-18 minutes. You’ll know they are done when they start to bubble and sizzle around the edges.
For Best Results
If you have time, after breading let the coating set and dry out a bit before cooking. This helps the coating stay on better.
When pan-frying, the oil should reach about halfway up the side of the chicken.
Remove the chicken from the refrigerator 20 minutes before you’re ready to cook to allow an even cook.
Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination around the kitchen.
Keep the heat at a constant, high temperature otherwise the breading will absorb the oil and get soggy.
Don’t overcrowd the pan. This will cause the chicken to steam instead of fry and the coating will become soggy. It’s better to fry in batches.
For seasoned breadcrumbs, you can use store-bought or see my Baked Breaded Garlic Mushrooms recipe for a homemade version.
Undercooked chicken can be dangerous. To be sure it’s cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)
The Perfect Pairings
On Top of Fettuccine Alfredo
Rice Pilaf
Crispy Garlic Roast Potatoes
Roasted Broccoli
What Is The Difference Between A Chicken Breast And A Chicken Cutlet?
A chicken cutlet is simply a thinly sliced chicken breast. A chicken breast is a whole breast.
What Is The Difference Between Chicken Cutlets And Chicken Tenders?
Chicken cutlets are thin-sliced chicken breasts while chicken tenders are larger, thicker cuts of chicken breast meat.
Can You Use Olive Oil To Fry Chicken Cutlets?
Chicken cutlets can be fried in lighter olive oil as it has a lower smoke point. Extra virgin olive oil will smoke and burn too fast for frying.
How Do You Know When Chicken Cutlets Are Done?
Chicken cutlets are done when they have an internal temperature of 165 °F (73.9 °C).
Crispy Breaded Chicken Cutlets
A quick and easy recipe to make a delicious dinner that you can also use again and again in all your favorite recipes
Ingredients
▢1 cup panko breadcrumbs AKA Japanese breadcrumbs
▢½ cup grated Parmesan Cheese
▢1 cup seasoned breadcrumbs
▢2 large eggs
▢¼ cup milk
▢1½ pounds chicken breasts sliced into cutlets pounded to ¼ inch thickness
▢vegetable oil
▢1 lemon for serving
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Instructions
In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
Place seasoned bread crumbs into a second shallow bowl.
Beat eggs and milk in a third shallow bowl and season with salt and pepper
Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
Tips + Notes
If you have time, after breading let the coating set and dry out a bit before cooking. This helps the coating stay on better.
When pan-frying, the oil should reach about halfway up the side of the chicken.
Remove the chicken from the refrigerator 20 minutes before you’re ready to cook to allow an even cook.
Always wash your hands well after handling raw chicken. This should be done between steps to avoid cross-contamination around the kitchen.
Keep the heat at a constant, high temperature otherwise the breading will absorb the oil and get soggy.
Don’t overcrowd the pan. This will cause the chicken to steam instead of fry and the coating will become soggy. It’s better to fry in batches.
Undercooked chicken can be dangerous. To be sure it’s cooked through, use a meat thermometer to be certain the chicken has an internal temperature of 165 °F (73.9 °C)
