Crispy Breaded Chicken Cutlets
There’s something utterly satisfying about a perfectly cooked chicken cutlet—crispy on the outside, juicy on the inside, and bursting with flavor. Whether you serve it on a bed of greens, in a sandwich, or alongside your favorite sides, these Crispy Breaded Chicken Cutlets are sure to become a staple in your kitchen. With just a handful of ingredients and a straightforward method, you can create a meal that feels gourmet without the fuss. Let’s dive into this delicious recipe!
Why I Love This Recipe
This recipe for Crispy Breaded Chicken Cutlets is a game-changer in so many ways. First and foremost, it’s incredibly versatile. You can dress it up or down depending on your mood or the occasion. Additionally, the combination of panko breadcrumbs and Parmesan cheese creates a delightful crunch that elevates the dish. It’s also a great way to get everyone in the family excited about chicken, transforming a simple protein into something everyone will rave about.
What We’re Using
- 4 medium boneless, skinless chicken breasts: About 2 lbs total, perfect for creating cutlets.
- 1 1/2 tsp fine sea salt: Divided for seasoning the chicken and breading.
- 1/2 tsp black pepper: Adds a nice warmth and depth of flavor.
- 1/2 cup all-purpose flour: For dredging the chicken and helping the breading adhere.
- 2 large eggs and 1 Tbsp water: Create a wet mixture for the breading process.
- 1 1/2 cups panko breadcrumbs: Or Italian breadcrumbs for that irresistible crunch.
- 1/2 cup finely grated Parmesan cheese: Delivers a cheesy, savory flavor to the breading.
- 1/2 tsp garlic powder: A hint of garlic enhances the overall taste.
- 1 tsp Italian seasoning: A blend of herbs that complements the chicken beautifully.
- Extra light olive oil or a neutral oil: For frying, ensuring the cutlets get crispy without overpowering flavors.
- Lemon wedges, chopped parsley, and coarse salt: For serving, adding freshness and brightness to the dish.
What You’ll Need (Gear)
- Meat mallet or rolling pin: To pound the chicken to an even thickness.
- Three shallow dishes: For flour, egg mixture, and breadcrumbs—this helps with the breading process.
- Large skillet: For frying the chicken cutlets to golden perfection.
- Paper towels: To drain excess oil after frying.
- Serving platter: To present your beautiful cutlets to the table.
Make Crispy Breaded Chicken Cutlets: A Simple Method
Step 1: Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness—about 1/2 inch. This allows for even cooking and helps keep the chicken juicy. Season both sides with 1 teaspoon of sea salt and black pepper.
Step 2: Set Up Your Breading Station
In your first shallow dish, place the all-purpose flour and sprinkle with 1/2 teaspoon of sea salt. In the second dish, whisk together the eggs and water until fully combined. In the third dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and the remaining 1/2 teaspoon of sea salt.
Step 3: Dredge the Chicken
Take one piece of chicken and first coat it in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off before transferring it to the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating. Repeat with all the chicken pieces.
Step 4: Heat the Oil
In a large skillet, pour in enough oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of breadcrumb into the oil; if it sizzles, you’re good to go!
Step 5: Fry the Chicken
Carefully place the breaded chicken cutlets in the hot oil, making sure not to crowd the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F). Remove the cooked cutlets and place them on a plate lined with paper towels to absorb any excess oil.
Step 6: Serve and Enjoy!
Serve your Crispy Breaded Chicken Cutlets with lemon wedges, a sprinkle of chopped parsley, and a pinch of coarse salt for that extra touch. Pair it with a fresh salad or your favorite sides for a complete meal.
Ingredient Flex Options
- Breadcrumbs: Use gluten-free breadcrumbs if you need a gluten-free option.
- Cheese: Substitute with Pecorino Romano for a sharper flavor.
- Seasonings: Feel free to add smoked paprika or cayenne pepper for a spicy kick.
- Oil: Use coconut oil for a different flavor profile, though it may impart a slight sweetness.
Frequent Missteps to Avoid
- Not pounding the chicken evenly can lead to uneven cooking, resulting in dry edges or undercooked centers.
- Overcrowding the skillet will lower the temperature of the oil, causing the chicken to steam rather than fry, which reduces crispiness.
- Skipping the flour step can prevent the breadcrumbs from adhering properly, leading to a messy result.
- Not allowing the oil to heat adequately before frying can result in greasy cutlets.
Store, Freeze & Reheat
To store leftover Crispy Breaded Chicken Cutlets, let them cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They will keep well for up to 3 months.
To reheat, bake the cutlets in a preheated oven at 375°F for about 15-20 minutes, or until heated through and crispy again. You can also reheat them in an air fryer for an even better texture!
Crispy Breaded Chicken Cutlets Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will provide even more juiciness and flavor. Just be aware that they may take a bit longer to cook through.
What can I serve with these cutlets?
These Crispy Breaded Chicken Cutlets pair beautifully with a fresh salad, pasta, rice, or even tucked into a sandwich with your favorite toppings.
Can I bake these instead of frying?
Yes! To bake, preheat your oven to 400°F. Place the breaded cutlets on a baking sheet lined with parchment paper and lightly spray the tops with cooking oil. Bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.
How do I know when the chicken is done cooking?
The best way to ensure your chicken is cooked through is to use a meat thermometer. It should read 165°F in the thickest part of the cutlet.
Bring It to the Table
Imagine a beautiful platter of Crispy Breaded Chicken Cutlets at your dinner table, garnished with fresh parsley and served with zesty lemon wedges. The golden-brown crispiness beckons everyone to dig in, and the aroma fills the room. This dish is not just a meal; it’s an experience that brings family and friends together, creating memories and satisfying appetites.
So, roll up your sleeves and give this recipe a try! You’ll be amazed at how simple it is to create restaurant-quality chicken cutlets right at home. Enjoy the crunchy goodness and the delightful compliments that are sure to follow!
Crispy Breaded Chicken Cutlets
Ingredients
Equipment
Method
- Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness—about 1/2 inch. Season both sides with 1 teaspoon of sea salt and black pepper.
- In your first shallow dish, place the all-purpose flour and sprinkle with 1/2 teaspoon of sea salt. In the second dish, whisk together the eggs and water until fully combined. In the third dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and the remaining 1/2 teaspoon of sea salt.
- Take one piece of chicken and first coat it in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off before transferring it to the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating. Repeat with all the chicken pieces.
- In a large skillet, pour in enough oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of breadcrumb into the oil; if it sizzles, you're good to go!
- Carefully place the breaded chicken cutlets in the hot oil, making sure not to crowd the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F). Remove the cooked cutlets and place them on a plate lined with paper towels to absorb any excess oil.
- Serve your Crispy Breaded Chicken Cutlets with lemon wedges, a sprinkle of chopped parsley, and a pinch of coarse salt for that extra touch. Pair it with a fresh salad or your favorite sides for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cutlets in a single layer before transferring to a freezer-safe bag for up to 3 months.
- Reheat in a preheated oven at 375°F for about 15-20 minutes.
