These Fried Chicken Cutlets come out perfectly golden and crispy every single time. They're easy, versatile, and the kind of recipe you'll use for just about anything.
Keeping a solid chicken cutlet recipe in your back pocket is essential for ever home cook. This one is simple, reliable, and uses the standard breading procedure that never fails.
It's about as versatile as it gets, whether you serve it with pasta, salads, or sandwiches, these crispy chicken cutlets are perfect!
Table of contents
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Related: Chicken Parmesan, Fried Chicken Sandwich
Key Ingredients & Substitutions
- Chicken - Boneless skinless chicken breasts.
- Flour - Plain all-purpose flour for dredging the chicken.
- Eggs - Eggs are needed to create an egg wash.
- Breadcrumbs - For the crispiest chicken cutlets use panko. Regular breadcrumbs can be substituted if needed.
- Parmesan Cheese - Grated or shredded. It can be omitted is needed.
How To Make Fried Chicken Cutlets
If you have 3 pie dishes, they make the best vessels for setting up your breading station.
- Step 1: Place the chicken on a cutting board, cover with plastic wrap and pound to even thickness. Season both sides with the spice mixture.
- Step 2: Working with one piece of chicken at a time, dredge the chicken in flour, shaking off the excess.
- Step 3: Dip the chicken in the egg wash, letting the excess drip off before transferring to the breadcrumbs.
- Step 4: Press firmly in the breadcrumbs to evenly coat. Then transfer to the hot oil and fry for 4-5 minutes on each side.
- Step 5: Transfer the cooked chicken to a wire rack to rest while you cook the remaining cutlets. Or place on a paper towel lined plate.
- Step 6: Garnish with chopped parsley. Enjoy!
👉 Tips
- Use a meat mallet to pound the chicken out to an even thickness to ensure uniform cooking. If you do not have a meat mallet, the bottom of a glass will work.
- Crumble some of the breadcrumbs between your fingers to create a mix of fine and coarse crumbs for the best coating.
- Let the chicken rest on a wire rack so that is stays crispy while you finish frying the remaining cutlets.
These cutlets always come through when you need a quick, crowd pleasing dinner. I think you'll love how easy and versatile they are.
-Sky🩷
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📖 Recipe
Fried Chicken Cutlets Recipe
Ingredients
- 2 chicken breasts boneless, skinless
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- ¾ cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 ½ cups panko bread crumbs
- ½ cup grated parmesan cheese
- oil as needed for frying
Instructions
- Cut the chicken breasts in half lengthwise. Place each piece on a chicken board, cover with plastic wrap, and gently pound to an even thickness.
- In a small bowl mix together 1 teaspoon of salt, ½ teaspoon pepper and ½ teaspoon of garlic powder. Season the chicken on both sides with the spice mixture.
- In a bowl (or pie dish) mix together the eggs and water to make the egg wash. In a separate bowl mix together the breadcrumbs, parmesan cheese, and all of the remaining herbs and spices. Place the flour in a separate bowl.
- Dredge the chicken in the flour shaking off the excess, then dip into the egg wash and firmly press into the breadcrumbs. Making sure to coat each piece evenly.
- In a large skillet heat 1 inch of vegetable oil or canola oil over medium-high heat. Begin cooking the chicken. Cook on each side for 4-6 minutes, or until golden brown and cooked through. Place on a cooling rack. Repeat until all of the chicken is done. Enjoy!
Freezer Tips
Freezing breaded chicken cutlets is a great way to get a head start on busy weeknight meals. Lay the coated cutlets on a parchment lined baking sheet, keeping them separated so they freeze evenly. Freeze for a few hours, then transfer to a freezer safe bag or container.
When you are ready to cook them, simply thaw in the refrigerator overnight in a single layer and fry as directed.
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