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Crispy Breaded Chicken Cutlets Recipe

Crispy Breaded Chicken Cutlets Recipe
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★★★★★

4.8 from 28 reviews

These Crispy Breaded Chicken Cutlets are perfectly seasoned, crunchy on the outside, and juicy on the inside. Ready in 30 minutes, this easy Italian-inspired recipe uses panko breadcrumbs, Parmesan cheese, and Italian seasoning for flavorful pan-fried chicken cutlets that make a great main dish with a variety of sides.

Ingredients

Scale

Chicken

  • 4 medium boneless, skinless chicken breasts (about 2 lbs total, 8 oz each)

Seasoning for Chicken

  • 1 1/2 tsp fine sea salt (divided)
  • 1/2 tsp black pepper

Breading Station

  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/2 cups panko breadcrumbs (or Italian breadcrumbs)
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning

For Cooking and Serving

  • Extra light olive oil (or neutral oil like canola or avocado), enough to come halfway up skillet sides
  • Lemon wedges, for serving
  • Chopped parsley, for garnish
  • Coarse flaky salt, for finishing

Instructions

  1. Prep the chicken: Slice each chicken breast in half horizontally to create 8 thin cutlets. Place the cutlets between two sheets of plastic wrap or parchment paper and gently pound them to about 1/4-inch thickness. Season all sides evenly with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.
  2. Make the breading stations: Prepare three shallow dishes: in the first dish, add the all-purpose flour; in the second, whisk together the eggs and 1 tablespoon of water to create an egg wash; in the third dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and the remaining 1/2 teaspoon of sea salt.
  3. Bread the cutlets: Dredge each chicken cutlet lightly in the flour, shaking off any excess. Dip it into the egg wash, then press firmly into the breadcrumb mixture ensuring an even coating. Place the breaded cutlets on a tray and repeat this process for all pieces. Let the breaded cutlets rest for 5–10 minutes to allow the coating to set properly.
  4. Pan-fry the chicken: Heat enough oil in a large skillet so it comes about halfway up the sides of the chicken. Warm the oil over medium heat until shimmering and hot—testing by dropping a breadcrumb in to ensure it sizzles immediately. Maintain oil temperature between 350°F and 375°F. Fry each cutlet for about 2 minutes per side until deep golden brown and the internal temperature reaches 165°F measured by an instant-read thermometer. Transfer the cooked cutlets to a wire rack or paper towels to drain excess oil.
  5. Finish and serve: While still hot, sprinkle the cutlets with flaky salt. Squeeze fresh lemon juice over them and garnish with chopped parsley. Serve immediately with additional lemon wedges on the side for a bright, fresh flavor.

Notes

  • Use a meat mallet or rolling pin to pound chicken evenly for uniform cooking and optimum tenderness.
  • Resting breaded cutlets before frying helps the coating adhere better during cooking.
  • Maintain oil temperature carefully to achieve the perfect crispiness without burning the breading.
  • Do not overcrowd the pan while frying to prevent temperature drop and soggy crust.
  • For make-ahead convenience, breaded uncooked cutlets can be frozen on a baking sheet, then stored in a freezer bag for up to 1 month. Cook from frozen in the oven.
  • Cooked cutlets freeze well—flash freeze on a tray before transferring to a bag to maintain crispness and freeze up to 2 months.
  • Reheat leftovers in an oven or air fryer at 375°F until warmed through to preserve crunchiness.
  • Substitute gluten-free flour and breadcrumbs for a gluten-free version.
  • Serve with a variety of sides including roasted vegetables, salads, pasta, or mashed potatoes for a complete meal.

Nutrition

Keywords: chicken cutlets, breaded chicken, panko chicken, pan-fried chicken, Italian chicken cutlets, crispy chicken, easy dinner, weeknight meal

Find it online: https://cheframiflavor.com/crispy-breaded-chicken-cutlets-recipe/