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Crispy Breaded Chicken Cutlets Recipe

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3.9 from 76 reviews

This recipe for Crispy Breaded Chicken Cutlets delivers a golden, crunchy exterior with tender, juicy chicken inside. Perfect for weeknight dinners or special occasions, the cutlets are seasoned with Italian herbs and Parmesan cheese, then pan-fried to a crispy perfection. Served with fresh lemon wedges and parsley, they offer a deliciously satisfying meal that everyone will enjoy.

Ingredients

Chicken

  • 4 medium boneless, skinless chicken breasts (about 2 lbs total, 8 oz each)
  • 1 1/2 tsp fine sea salt, divided
  • 1/2 tsp black pepper

Breading

  • 1/2 cup all-purpose flour
  • 2 large eggs, plus 1 Tbsp water
  • 1 1/2 cups panko breadcrumbs or Italian breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning

Cooking and Serving

  • Extra light olive oil, or a neutral oil like canola or avocado, for frying
  • Lemon wedges, for serving
  • Chopped parsley, for garnish
  • Coarse salt, for finishing

Instructions

  1. Prepare the chicken: Slice each chicken breast horizontally to create two thinner cutlets. This will ensure even cooking and a tender bite. Season both sides of the cutlets evenly with half of the sea salt and all the black pepper.
  2. Set up the breading station: In three shallow dishes, place the flour in the first. Beat the 2 eggs with 1 tablespoon of water in the second. In the third, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and the remaining 1 teaspoon of sea salt.
  3. Bread the cutlets: Dredge each chicken cutlet first in the flour, shaking off excess. Next, dip into the egg wash, ensuring complete coverage. Finally, press firmly into the breadcrumb mixture to coat thoroughly on both sides. Set the breaded cutlets on a plate.
  4. Heat the oil: In a large skillet, pour enough oil to cover the bottom by about 1/4 inch. Heat the oil over medium heat until shimmering but not smoking, about 3–4 minutes. This moderate heat level is key for crispy, golden crust without burning.
  5. Fry the cutlets: Working in batches, place the breaded chicken cutlets in the hot oil. Cook for 3–4 minutes per side or until the crust is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C). Adjust the heat as needed to prevent over-browning.
  6. Drain and rest: Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Let them rest for 2–3 minutes to lock in juiciness.
  7. Serve: Arrange the cutlets on a serving platter. Sprinkle with chopped parsley, a pinch of coarse salt, and serve with lemon wedges on the side for squeezing over the chicken for a fresh, bright finish.

Notes

  • For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture for heat.
  • You can substitute chicken thighs sliced and pounded thin for a juicier cutlet.
  • To keep cooked cutlets warm while frying batches, place them on a baking sheet in a 200°F oven.
  • If gluten-free, use gluten-free flour and breadcrumbs.
  • Use a neutral oil with a high smoke point to avoid burning during frying.

Find it online: https://justsosavory.com/crispy-breaded-chicken-cutlets-recipe/