When we say these easy breaded chicken cutlets are a staple meal in our house, we mean it! We have these for dinner once a week, everyone loves them, and they are truly so simple to make. Whether it’s a stressful night after the kids’ sports practice or even a meal to make for a crowd on the weekend, these cutlets never disappoint and are ready in 30 minutes.
What we love also love about our chicken cutlets recipe is that they pair with any side dish. You can add them to tomato pasta, mashed potatoes, pair them with roasted veggies, or eat them as leftovers the next day on top of a salad. They are the true hero of classic proteins in our mind. Better yet, we even have fun with the breadcrumb coating by adding different spices, herbs, cheeses, even lemon zest. Give these a try and get the whole family involved, we know they will love it!
Why you’ll love this recipe
The best chicken cutlet recipe you’ll ever taste, this chicken is irresistibly crisp and crunchy on the outside yet soft and juicy on the inside. This is a favorite in our house, so much so we have it once a week!
- Quick & Easy Dinner – These cutlets come together in less than 30 minutes, making them a great option when you’ve got hungry mouths to feed.
- Short Ingredient List – We always have the ingredients for chicken cutlets on-hand at home. It’s a meal that we can quickly put together for family or friends.
- Perfect Meal Prep Recipe – When it comes to chicken cutlets, we always fry up a big batch because they are so easy to store for future meals. They refrigerate and freeze well, making them the ultimate easy protein.
Tip for Busy Cooks: Keep a big can of panko breadcrumbs in your pantry at all times (you won’t regret it!). They are the ingredient that is our secret to getting the crispiest breaded chicken cutlets around. The panko breadcrumbs are larger and a flakier consistency that absorbs less oil than regular breadcrumbs, making the coating insanely crunchy.
What is a chicken cutlet?
Great question, it’s a chicken breast that has been pounded thin, usually less than an inch thick. The chicken cutlet can be breaded and pan-fried as in the case with our recipe here, or you could also grill or bake it depending on the recipe.
The reason why chicken cutlets are a great cut of meat for quick meals is that since the protein is thinner, it cooks quickly and evenly, usually without even requiring an oven! That way we can make everything on the stovetop fast.
When you go to the proteins section of your grocery store, you may also see a package labeled chicken breast cutlets. This is the best store-bought solution when you are in a pinch for time and need to get dinner on the table!
Key Ingredient Notes
- Chicken breasts – Use boneless and skinless chicken breasts, and pound them into thin pieces. Or, buy thin chicken cutlets for a store-bought shortcut.
- All-purpose flour – This combines with the panko to create the breading and helps it stick to the chicken pieces.
- Eggs – Beaten eggs help the coating stick to the chicken and add a rich flavor. You can also use buttermilk if preferred.
- Kosher salt – I like to use coarse kosher salt to amplify the flavor of the rest of the ingredients.
- Panko – Lighter than standard breadcrumbs, panko breadcrumbs are my secret to achieving a light, crispy breading.
- Oil – For the best results, use an oil with a high smoke point such as avocado oil, canola oil, or peanut oil.
How to make breaded chicken cutlets
- Butterfly the chicken breasts by cutting each breast into 2 equal parts. If needed, cover each cutlet with plastic wrap, and pound them with a mallet until the cutlets are ¾ – 1 inch thick. Pat the cutlets dry with a paper towel.
- Place flour, eggs, and panko into 3 separate bowls, and stir salt into the eggs.
- Dip each chicken cutlet in the flour followed by the egg wash, and end with the panko breadcrumbs, making sure each cutlet is fully covered. Repeat, coating the remaining cutlets, and arrange them in a single layer on a baking sheet.
Tip for Recipe Success: Let the chicken sit with the breading on for a few minutes before frying it. This helps ensure that the breading sticks!
- Heat a large skillet over medium-high heat, add the oil, and warm until it’s shimmering. Hot oil is key to crispy cutlets!
- Place 2 breaded chicken cutlets in the pan, and cook until a golden crust forms. Flip, and continue to cook until a crust forms on the other side.
- Allow the chicken to cook completely. Then, transfer it to a baking sheet lined with a wire rack.
- Repeat as needed, cooking all the chicken cutlets, and serve immediately!
Expert Tips
- Pound the chicken breasts thin and evenly. Your chicken breast cutlets should be around 3/4-inch thick for this recipe. This guarantees they will fry quickly and at the same time, so one piece of chicken isn’t done before another.
- Customize the flavors of your chicken cutlets breading. You can add all sorts of spices, dried herbs, even grated parmesan cheese to change the taste of the breaded chicken.
- Make sure you shake off the chicken cutlet in between each step of breading. This is crucial to having a delicious cutlet. If you don’t shake off any excess, flour, eggs, or panko breadcrumbs, the coating will be clumpy and will not cook evenly.
- To keep the chicken cutlets crispy after you’ve fried them, place them on a wire rack over a baking sheet. This allows the chicken to drain and stay crispy!
- Don’t crowd the pan when frying. This is so important when frying anything, not just cutlets. You want to make sure there is enough space around the proteins so that they can brown at the same time to create that beautiful golden brown color.
- Cook the chicken cutlets to 165ºF. We like to use a meat thermometer to make sure we know they are done cooking. Chicken cutlets cook quickly, so the great news is you won’t be waiting around for long!
What to serve with the best chicken cutlets recipe
I like to serve my chicken with couscous, white rice, or Instant Pot pasta for a filling meal. Then, I add a veggie side for extra nutrients! Some of my favorite options include:
Storage Tips
Leftover chicken cutlets will stay fresh in an airtight container in the refrigerator for up to 3 days, or you can freeze the cooked and cooled chicken for up to 3 months.
Thaw in the refrigerator overnight and reheat in the oven or air fryer when you’re ready to eat. I don’t recommend microwaving leftovers, or the breading is likely to become soggy!
FAQs
Yes, regular bread crumbs will work, but you won’t get quite the same taste or texture.
This is because you probably fried them for too long or the oil wasn’t hot enough, so the breadcrumbs soaked up excess oil making the coating wet rather than crispy.
You didn’t let the breading sit on the chicken breast for a few minutes before frying it. This allows the flour, egg, and breadcrumbs to “set” on the chicken so they are extra crispy and delicious after frying.
Yes, if preferred, you can bread the chicken as usual. Then, arrange the cutlets on a greased baking sheet, and bake at 425° F until they reach an internal temperature of 165° F, flipping halfway through. Just be aware that they won’t be quite as crispy!
More Simple Chicken Recipes
Easy Breaded Chicken Cutlets Recipe
Ingredients
- 2 chicken breasts boneless and skinless
- 2-3 tablespoons all-purpose flour
- 2 eggs beaten (or ½ cup buttermilk)
- 1 teaspoon coarse kosher salt
- 1 ½ cups panko Note 1
- 6 tablespoons oil
Instructions
- To butterfly chicken breasts: Cut each chicken breast horizontally into 2 equal chicken cutlets. If needed, cover each cutlet with a plastic and pound until nice and even. You should have about ¾-1-inch thick cutlets. Pat dry the cutlets with a paper towel.
- To bread chicken breasts: In 3 shallow plates, put flour, eggs and panko. Stir in salt to the eggs.
- Dip each chicken cutlet in flour first, shaking off excess flour. Then dip it in eggs, and finish in the panko. Press the panko well on each side. Continue with the remaining chicken cutlets and arrange them on a sheet.
- To cook: Heat a large (12-inch) skillet over medium high heat.
- Add 3 tablespoons of oil and heat it as well.
- Once the oil is shimmering, add 2 breaded chicken cutlets. Cook for 2-3 minutes, or until nice golden brown crust forms. Then flip and cook for another 3-4 minutes, or until nice crust forms.
- Check the internal temperature with a meat thermometer. Remove the chicken once the internal temperature reach 165°F. Place on a baking sheet lined with wire rack. Serve immediately.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.
– Freeze leftovers for up to 3 months.
– Thaw frozen chicken in the fridge overnight, and reheat in the oven just until warmed through.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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