Breaded Chicken Cutlets
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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!
Why I love this recipe
I used to be apprehensive about making cutlets because I had never tasted one I actually liked, but my family begged me to try it, and I’m glad I did!
This Italian-American staple has become a consistent player on our weekly dinner rotation. It comes together with pantry staples, and the result is tender, juicy chicken breasts coated in addictive, crispy breading. Here’s why I love making them:
- 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. I usually make 16 cutlets instead of 8, 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.
★★★★★ REVIEW
“Absolutely delicious! Perfect crispy, tender chicken cutlets”. – Janice
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Boneless, skinless chicken breasts. Some grocery stores sell pre-cut chicken cutlets, which can save you a step. Otherwise, slicing chicken breasts in half lengthwise works just as well.
- Flour. I like coating the chicken in some flour to help the egg and panko mixture stick. Use gluten-free flour if needed
- Eggs. Adds moisture and helps 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.
- Seasonings. I’m keeping things simple with Kosher salt, black pepper, and Italian seasoning.
- Oil. To fry the chicken. I used vegetable oil, but 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
Step 1- Prep the chicken. Pound the chicken to an equal thickness.
Step 2- Assemble the stations. Grab three shallow bowls. Add flour to one, beaten eggs and mustard to the second, and breadcrumbs 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 the chicken greasy. 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 because it keeps the chicken extra crispy while draining 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.
Frequently asked questions
I press the panko firmly onto each cutlet after dredging, and letting the chicken rest for a few minutes after frying helps the breading set instead of slicing off when you cut into it.
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 isn’t hot enough, it soaks into the chicken and makes it 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
- 4 chicken breasts Or 8 chicken cutlets
- 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
- Slice each chicken breast in half, then pound until 1⁄2-inch thick.
- 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 golden brown and crispy. Once cooked, transfer to a wire rack. Repeat the process until all the chicken is cooked.
Notes
Nutrition
More crispy, Italian-American chicken recipes
Originally published June 2023
In my country breaded meats are very popular. Its a bit too fried for me.
My mum makes this very often. But I never did on my own.
Absolutely delicious! Perfect crispy tender chicken cutlets.
Thanks so much, Janice. So glad to hear that!