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Easy Crispy Breaded Chicken Cutlets photo

Crispy Breaded Chicken Cutlets

This Crispy Breaded Chicken Cutlet recipe is a game-changer! With a delightful crunch and juicy inside, it's a family favorite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Cutlets:
  • 4 medium boneless, skinless chicken breasts about 2 lbs total
  • 1.5 tsp fine sea salt divided
  • 0.5 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 Tbsp water
  • 1.5 cups panko breadcrumbs or Italian breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 0.5 tsp garlic powder
  • 1 tsp Italian seasoning
  • Extra light olive oil or a neutral oil for frying
For Serving:
  • to taste Lemon wedges
  • to taste chopped parsley
  • to taste coarse salt

Equipment

  • Meat mallet or rolling pin
  • Three shallow dishes
  • Large skillet
  • Paper towels
  • Serving platter

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.