Who doesn’t love a perfectly crispy chicken cutlet recipe? Whether you’re making it for a quick weeknight dinner, a fancy sandwich, or a delicious meal prep option, this recipe guarantees golden, crunchy, and juicy chicken every single time.
This chicken cutlet recipe delivers an incredible texture—crispy on the outside, yet tender and juicy inside. The secret? A perfectly seasoned breadcrumb coating and the right frying technique. Plus, it’s easy to customize based on your preferences. Want it spicier? Add cayenne. Prefer an Italian twist? Use Parmesan and herbs.
This recipe works because it balances flavor, crunch, and tenderness. By using a three-step breading process, we lock in moisture while achieving that signature crispy crust. Whether you’re making this dish for a family dinner, meal prepping for the week, or assembling the ultimate chicken sandwich, this is the only chicken cutlet recipe you’ll ever need.
Table of contents
Recipe Card
Chicken Cutlet
Difficulty: Easy4
servings15
minutes15
minutes350
kcalA quick and easy chicken cutlet recipe that delivers crispy, juicy cutlets perfect for any meal.
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ cup olive oil
Lemon wedges for serving
Directions
- Slice the chicken breasts horizontally to create thin cutlets. Pound each cutlet to an even thickness.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Dredge each chicken cutlet in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook the cutlets for 3-4 minutes on each side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve with lemon wedges.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute Parmesan cheese with Pecorino Romano for a different flavor.
- These cutlets can be baked in the oven at 400°F (200°C) for a healthier option.
Why This Recipe Works
There are many chicken cutlet recipes out there, but this one stands out for several reasons:
1. The Perfect Breading Technique
A flour, egg, and breadcrumb coating ensures a crispy, golden crust. Skipping any of these steps results in a less-than-perfect texture. Here’s why each step is essential:
- Flour: Helps the egg stick to the chicken.
- Egg wash: Provides a sticky surface for the breadcrumbs.
- Breadcrumbs: Create the crispy, crunchy outer layer.
Using Panko breadcrumbs instead of regular ones gives an extra crunch, but you can also use Italian-style breadcrumbs for more flavor.
2. Moist and Juicy Chicken Every Time
To ensure maximum juiciness, we use thinly pounded chicken breasts. This helps them cook quickly and evenly, preventing dryness.
3. Quick and Easy to Make
This chicken cutlet recipe comes together in less than 30 minutes, making it perfect for a last-minute meal.
4. Versatile and Customizable
- Make it spicy: Add cayenne or hot sauce.
- Go Italian: Mix Parmesan cheese and Italian seasoning into the breadcrumbs.
- Try a gluten-free version: Use almond flour and gluten-free breadcrumbs.
Additional Tips for the perfect Chicken Cutlet Recipe
- Even Thickness: Pound the chicken cutlets to an even thickness to ensure they cook evenly.
- Seasoning: Season the flour and breadcrumb mixture well to enhance the flavor of the cutlets.
- Oil Temperature: Make sure the oil is hot enough before adding the cutlets to achieve a crispy crust.
- Resting: Let the cutlets rest on a wire rack after frying to maintain their crispiness.
- Serving Suggestions: Serve the cutlets with a side of mashed potatoes, a fresh salad, or in a sandwich for a complete meal.
- Storage: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the cutlets in the oven at 350°F (175°C) to keep them crispy.
- Marinade: Marinate the chicken in buttermilk for a few hours before breading for extra tenderness.
- Herbs: Add fresh herbs like parsley or basil to the breadcrumb mixture for added flavor.
- Dipping Sauce: Serve with a dipping sauce like honey mustard, Chick fil A sauce or marinara for extra taste.
Variants of the Recipe
One of the best things about a chicken cutlet recipe is its versatility. Here are a few delicious variations to try:
1. Italian Chicken Cutlet
- Add ½ cup grated Parmesan and 1 teaspoon Italian seasoning to the breadcrumbs.
- Serve with marinara sauce and melted mozzarella for a Chicken Parmesan-style dish.
2. Spicy Chicken Cutlet
- Mix 1 teaspoon cayenne pepper and ½ teaspoon chili powder into the breadcrumbs.
- Add a splash of hot sauce to the egg wash for extra heat.
3. Gluten-Free Chicken Cutlet
- Use gluten-free breadcrumbs or crushed pork rinds for a crispy alternative.
- Substitute almond flour or cornstarch for regular flour.
4. Oven-Baked Chicken Cutlet
- Instead of frying, bake at 425°F (220°C) for 20 minutes, flipping halfway through.
- Spray the breaded chicken with cooking oil to help it crisp up.
5. Air Fryer Chicken Cutlet
- Place breaded cutlets in the air fryer at 375°F (190°C) for 10-12 minutes, flipping once.
- Spray lightly with oil for extra crispiness.
FAQ
Yes, you can use boneless, skinless chicken thighs instead of breasts. They will have a slightly different texture but will still turn out juicy and flavorful. Just be sure to adjust the cooking time if necessary, as thighs may take a little longer to cook than breasts.
Yes, you can freeze breaded chicken cutlets. After breading the chicken, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. To cook, bake them from frozen at 400°F (200°C) for 20-25 minutes or until golden and cooked through.
This happens if the breading hasn’t properly adhered to the chicken. To prevent this:
– Pat the chicken dry before breading.
– Let the breaded chicken rest for 10 minutes before frying.
– Press the breadcrumbs firmly onto the chicken to ensure they stick.
Yes! To bake:
– Preheat oven to 425°F (220°C).
– Place breaded cutlets on a greased baking sheet.
– Spray lightly with cooking oil and bake for 20 minutes, flipping halfway through.
For ultra-crispy cutlets:
– Use Panko breadcrumbs instead of regular breadcrumbs.
– Fry in hot oil (350°F / 175°C)—not too low, or the breading will absorb oil and get soggy.
– Drain on a wire rack instead of paper towels.
Choose a neutral, high-smoke-point oil such as:
– Vegetable oil
– Canola oil
– Peanut oil
Avoid olive oil, as it burns at high temperatures.
Final Thoughts
The chicken cutlet recipe is a must-have in any home cook’s arsenal. With its crispy, golden crust and tender, juicy interior, it’s a dish that never fails to impress. Whether served as a main course, in a sandwich, or as part of a meal prep plan, this recipe is versatile, easy, and incredibly delicious.
By following the pro tips, you can ensure that your chicken cutlets turn out perfectly crispy every time. Plus, with variations like spicy, Italian, gluten-free, or even air-fried versions, there’s something for everyone. And don’t forget the right serving options—from pairing it with pasta to turning it into a classic sandwich, the possibilities are endless.
If you’re a fan of chicken-based recipes, you might also love exploring other delicious dishes like this chicken riggies recipe for a creamy, spicy pasta delight or this smoky chipotle chicken recipe for a bold and flavorful twist. And if you love hearty comfort meals, check out this chicken Gloria recipe, another classic that’s rich and satisfying.
No matter how you serve it, this chicken cutlet recipe will become a staple in your kitchen. Give it a try today and enjoy every crispy, flavorful bite!
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