Why You’ll Love This Recipe
Chicken cutlets are incredibly versatile, kid-friendly, and quick to prepare. Pounding the chicken thin ensures even cooking and tender, juicy results. The golden-brown crust adds the perfect crunch without needing deep frying. This recipe is great for meal prep, easy to scale up for a crowd, and adaptable to many different flavor profiles. Plus, it pairs beautifully with a wide range of sides and sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt
- Black pepper
- All-purpose flour
- Eggs
- Bread crumbs (regular, panko, or Italian-style)
- Grated Parmesan cheese (optional)
- Garlic powder (optional)
- Olive oil or vegetable oil (for frying)
- Lemon wedges (for serving)
Directions
- Slice the chicken breasts in half horizontally to create thinner pieces, or pound them between plastic wrap to about ¼ inch thick.
- Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs (mixed with Parmesan and garlic powder if using).
- Dredge each cutlet in flour, dip into the egg, then coat in breadcrumbs. Press gently to adhere.
- Heat oil in a large skillet over medium heat.
- Cook the cutlets for 3–4 minutes per side, or until golden brown and cooked through. Work in batches if needed to avoid overcrowding the pan.
- Transfer to a paper towel-lined plate to drain.
- Serve hot with lemon wedges.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
- Use seasoned breadcrumbs or add Italian herbs to the breadcrumb mix for extra flavor.
- Swap in panko for an extra-crispy crust.
- Add Dijon mustard or hot sauce to the egg mixture for a subtle kick.
- Finish with a drizzle of lemon butter or a spoonful of marinara for different serving styles.
- Make it gluten-free by using gluten-free flour and breadcrumbs.
Storage/Reheating
Store cooked chicken cutlets in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 10–12 minutes until hot and crispy again.
You can also reheat in a skillet over medium heat or in an air fryer for best texture.
Avoid microwaving if possible, as it may make the coating soggy.
Cutlets can be frozen after cooking; cool completely and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven.
FAQs
What’s the best way to get thin cutlets?
Slice the chicken breasts in half horizontally, then gently pound them with a meat mallet to even thickness.
Can I bake the cutlets instead of frying?
Yes, bake at 400°F (200°C) for about 15–20 minutes, flipping halfway, until golden and cooked through.
Can I make these in the air fryer?
Absolutely. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Can I use chicken thighs instead?
Yes, but make sure to pound them thin. Thighs will have a richer flavor and juicier texture.
What oil is best for frying cutlets?
Use a neutral oil with a high smoke point like vegetable, canola, or light olive oil.
Can I add cheese inside the cutlets?
For a stuffed variation, try Chicken Cordon Bleu style with cheese and ham rolled inside before breading.
How do I keep the breading from falling off?
Press the breadcrumbs firmly onto the chicken and let them rest for a few minutes before frying.
What can I serve with chicken cutlets?
Great sides include mashed potatoes, pasta, salad, steamed vegetables, or a simple rice pilaf.
Is it okay to prep them ahead of time?
Yes, you can bread the cutlets and refrigerate them for a few hours before cooking.
What sauces go well with chicken cutlets?
Marinara, lemon butter, creamy garlic, or even honey mustard all pair nicely with crispy cutlets.
Conclusion
Chicken Cutlets are a timeless, crowd-pleasing dish that’s simple to make and endlessly adaptable. With their crispy coating and juicy center, they work as a main dish, sandwich filling, or salad topping. Whether you’re cooking for family, meal prepping, or entertaining guests, this easy and satisfying recipe is a staple worth mastering.
PrintChicken Cutlets
Chicken Cutlets are thin, breaded, and pan-fried chicken breasts with a crispy golden crust and juicy center. This classic recipe is quick to make, family-friendly, and perfect for a variety of meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Kosher
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup bread crumbs (regular, panko, or Italian-style)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup olive oil or vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
- Slice chicken breasts in half horizontally or pound to 1/4-inch thickness between plastic wrap.
- Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and garlic powder (if using).
- Dredge each cutlet in flour, then dip in egg, then coat in breadcrumbs. Press gently to adhere.
- Heat oil in a large skillet over medium heat.
- Cook cutlets for 3–4 minutes per side, or until golden and cooked through. Work in batches if needed.
- Transfer to a paper towel-lined plate to drain.
- Serve hot with lemon wedges.
Notes
- Use panko for an extra-crispy crust.
- Add herbs or spices to the breadcrumbs for more flavor.
- Reheat in the oven or air fryer to maintain crispiness.
- Bake or air fry for a lighter version.
- Serve with pasta, salad, or vegetables for a full meal.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 380
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 125mg
