Chicken Cutlets

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5 from 5 votes
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This chicken cutlet recipe features thin slices of perfectly breaded chicken in an Italian seasoning blend that cooks up in minutes! 

chicken cutlets.

How do you elevate a humble chicken breast into something spectacular? This chicken cutlets recipe is your answer.

This Italian-American staple is a constant on our weekly dinner rotation. It cooks in minutes, and they are seriously addictive. It’s a spin on our turkey cutlets, but personally, I like these so much better!

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to cook chicken cutlets
  4. Tips to make the best recipe
  5. Storage instructions
  6. More breaded chicken recipes
  7. Frequently asked questions
  8. Crispy Chicken Cutlets (Recipe Card)

Why this recipe works

This chicken may look complicated or time-consuming but it’s one of the quickest ways to cook breaded chicken.

  • It’s fast. With this recipe, you can put dinner together in less than 20 minutes without compromising on flavor.
  • Perfect texture and flavor. The texture of the cutlets is super crispy and crunchy on the outside, yet have the most juicy and moist meat in the middle. The breading has hints of Italian flavors without being overpowering.
  • It’s hard to mess up. Even if you’re a novice at putting dinner together, you can make this recipe perfectly with just a bit of practice.

Ingredients needed

Breaded chicken cutlets are so easy, and besides the chicken, egg, and some seasonings, there isn’t anything else needed to make. Here is what you’ll need:

  • Chicken cutlets OR skinless chicken breasts, each sliced in half. Make sure each cutlet is not too thick so it cooks quickly.

Chicken swap

If you love fattier cuts of chicken, you can replace the chicken breast with boneless chicken thighs or legs. Chicken tenders can also be used.

  • Flour. To dredge the chicken in. The flour helps with browning but also keeps the inside of the chicken extra juicy.
  • Eggs. These are used for the crispy coating. They also add moisture, which helps the panko sticks to the meat.
  • Dijon mustard. You’ll mix this with the eggs during the coating step. It adds a lovely punch of flavor.
  • Panko breadcrumbs. This finishes the coating and gives the cutlets a crispy texture. Like the flour, not all of it will be used up.
  • Salt and pepper. To taste.
  • Italian seasoning. The secret ingredient that gives the breading that extra delicious flavor.
  • Oil. To deep fry. Any oil with a high smoke point is great, like avocado or vegetable oil.
  • Fresh lemon slices and/or chopped parsley (optional).

How to cook chicken cutlets

Fried chicken cutlets are easy to make: just remember to pound the chicken into an even thickness.

Pound the chicken: Pound your cutlets until they’re about ½-inches thick.

pounded chicken cutlets.

Prepare the crispy coating: Put the flour, the eggs and mustard, and the panko in three separate bowls. 

Season and coat: Season the chicken with salt and pepper, then dredge each piece in the flour mixture, followed by the egg mix, then the panko.  Repeat the process until each cutlet is coated.

breaded chicken cutlets.

Cook the chicken: Add oil to a skillet and fry the cutlets for 2 to 3 minutes on each side or until they are crispy golden brown. Let the chicken cool on a wire rack while you cook the remaining cutlets.

how to cook chicken cutlets.

Tips to make the best recipe

Rest the chicken before frying. Once you’ve breaded the cutlets, let them sit for 20 minutes. This helps the breading stick to the chicken even more.

Don’t crowd the pan. If needed, cook the chicken in batches so they cook evenly and completely. Crowding the pan will reduce the heat of the oil and the chicken will take loner to cook.

Drain on a wire rack. I prefer letting the freshly fried cutlets drain on a wire rack over a paper towel because the chicken remains extra crispy and not soggy.

Add breadcrumbs. For an even more flavorful coating, swap out half the panko for Italian breadcrumbs.

Storage instructions

To store: Wrap the cutlets tightly in plastic wrap, then put them in the refrigerator for up to 3 to 4 days.

To freeze: Place the cooled cutlets in a ziplock bag and store them in the freezer for up to 6 months.

Reheating: Reheat your cutlets in an oven turned to 350°F for between five and seven minutes.

Meal prep ideas

Chicken cutlets make a fabulous meal prep option because they can be enjoyed hot or cold and are great to use to make chicken cutlet sandwiches, tossed through a salad, or made into a hoagie.

chicken cutlet recipes.

More breaded chicken recipes

Frequently asked questions

Which oil is best for frying chicken?

Avocado oil is a great choice for frying chicken cutlets since it is a little healthier than other oil types and has a high smoke point.

Can I bake chicken cutlets in the oven?

To cut down on the added oil and calories, bake the chicken cutlets instead. Once they’ve been breaded, add them to a preheated oven and bake at 200C/400F for 20 minutes, flipping halfway through.

How do you get breading to stick to chicken cutlets?

Pressing down on the panko once the cutlets are dredged in it is a surefire way to ensure the breading sticks to it. Another option is to let the chicken sit for 20 minutes before frying.

Why is my chicken oily?

If the oil is not hot enough, it soaks into the chicken and will yield greasy cutlets. To prevent this, make sure the oil looks shimmery and light, or check its temperature. The perfect temperature of oil for frying should be between 325-375F.

chicken cutlet recipe.

Crispy Chicken Cutlets

5 from 5 votes
This chicken cutlet recipe features thin slices of perfectly breaded chicken in an Italian seasoning blend that cooks up in minutes! 
Servings: 8 servings
Prep: 7 minutes
Cook: 10 minutes
Total: 17 minutes

Ingredients  

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

TO STORE. Wrap the cutlets tightly in plastic wrap, then put them in the refrigerator for up to 3 to 4 days.
TO FREEZE. Place the cooled cutlets in a ziplock bag and store them in the freezer for up to 6 months.
TO REHEAT. Reheat your cutlets in an oven turned to 350°F for between five and seven minutes.

Nutrition

Serving: 1servingCalories: 288kcalCarbohydrates: 12gProtein: 41gFat: 7gSodium: 544mgPotassium: 685mgFiber: 1gVitamin A: 188IUVitamin C: 2mgCalcium: 27mgIron: 2mgNET CARBS: 11g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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