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Have golden brown, crispy, JUICY chicken cutlets in under 20 minutes using my easy breaded chicken cutlets recipe. They’re a weeknight family staple!
Craving crispy Italian-inspired chicken recipes? Try my air fryer chicken parmesan, chicken Milanese, or parmesan crusted chicken.
I used to be apprehensive about making cutlets because I had never tasted one I actually liked, but my family begged me to give it a try, and I’m very glad I did!
This Italian-American staple has become a consistent player on our weekly dinner rotation. It cooks like rapid fire, and the result is a tender, juicy chicken breast coated in addictive crispy breading.
Table of Contents
Why I love this recipe
- It’s fast. When I’m short on time (or short on patience) and happen to have some chicken breasts in the fridge–I make crispy chicken cutlets!
- Perfect texture and flavor. The breading is crispy and crunchy, while the meat remains tender and succulent.
- The leftovers. Okay, hear me out. Make a double batch, and then use the leftovers to make a crispy chicken and mozzarella sandwich.
- Easy to customize. Make a gluten-free breading, switch up the spices, or add your own special twist to make this recipe yours.
Key Ingredients
- Boneless skinless chicken breasts. Look for ones that are even in size and slice them in half lengthwise. I’m sometimes able to find ‘chicken cutlets’ already ready to go at my grocery store, but not always.
- Flour. To dredge the chicken. Use gluten-free flour if needed.
- Eggs. To add moisture and help the breading stick to the chicken.
- Dijon mustard. My secret ingredient! This adds a lovely tang and punch of flavor your guests won’t be expecting.
- Panko bread crumbs. My preferred breadcrumb for, well, anything. Panko is lighter, flakier, and absorbs less oil, making for superior breading. Use gluten-free panko if needed.
- Salt and black pepper. To taste.
- Italian seasoning. For flavor.
- Oil. To fry the chicken. I used vegetable oil, but any peanut oil, or any oil with a high smoke point will work.
- Fresh lemon and or parsley. Optional garnish.
How to make breaded chicken cutlets
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the chicken. Pound the chicken to equal thickness.
Step 2- Assemble the stations. Grab three shallow bowls. Add the flour to one, the beaten eggs and mustard to the second, and the bread crumbs and seasoning to the third.
Step 3- Dredge. Pat the chicken dry, then season. Dip the chicken in flour, then the egg mixture, then the panko breadcrumbs.
Step 4- Fry. Heat oil in a deep skillet over medium-high heat, then fry the cutlets until the internal temperature reaches 165F. Repeat with the remaining cutlets.
Arman’s recipe tips
- Don’t have a meat mallet? Use a rolling pin. Heck, I’ve even been known to use a wine bottle!
- Before pounding the chicken, wrap each cutlet in plastic wrap. That way, you don’t risk raw chicken juice getting all over your kitchen!
- Don’t crowd the pan. Too many cutlets in the oil will drop the oil temperature and make for greasy chicken. I say stick to no more than 2-3 breasts per batch.
- Drain on a wire rack over a baking sheet. I prefer this over paper towels as I find it keeps the chicken extra crispy while draining the excess grease.
- Rest before serving. Give the fried chicken 5 minutes before serving so the breading can adhere even more.
- Add cheese. Add ¼ cup of grated parmesan cheese to the breadcrumb mixture for extra flavor and a crispier crust.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze: Place the cooled cutlets in a freezer bag and freeze for up to 6 months.
Reheating: Reheat cutlets in an oven or air fryer at 350F until warm.
Frequently asked questions
I’ll press down lightly onto the cutlets once they’ve been dredged, then I’ll let the chicken rest briefly before serving.
I wouldn’t exactly call chicken cutlets a health food, but they are a good source of lean protein. For a healthier option, consider my air fryer chicken cutlets.
If the oil is not hot enough, it soaks into the chicken and will make the chicken greasy. To prevent this, make sure the oil slicks easily across the pan or check that the oil has reached 325-375F.
Breaded Chicken Cutlets
Video
Ingredients
- 8 chicken cutlets or four large chicken breasts
- 1 cup all purpose flour
- 4 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon Italian seasoning
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pound the chicken until 1⁄2-inch in thickness.
- Add the flour to a bowl, eggs and mustard in a second bowl, and the panko and Italian seasoning in a third bowl.
- Pat dry the chicken then season the chicken with salt and pepper. Dredge the chicken in the flour mixture, followed by the eggs then the panko mix.
- Add 2 inches of oil to a large pot or skillet. Once hot, add the chicken cutlets and fry for 2-3 minutes on each side or until crispy golden brown. Repeat the process until all the chicken is cooked.
Notes
Nutrition
More quick chicken dishes
Originally published June 2023, updated and republished December 2024
Absolutely delicious! Perfect crispy tender chicken cutlets.