Chicken 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
Find it online: https://thefamilycooking.com/chicken-cutlets/
