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Close up of crispy and tender Chicken Cutlets on a black tray, presented on a grey table with fresh coriander leaves and zesty lemon slices.

Chicken Cutlets

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Enjoy the classic flavors of Chicken Cutlets, combining crispy textures with juicy flavors. Made with boneless chicken breast, seasonings, eggs, and breadcrumbs, these cutlets are simple and delicious. Whether paired with roasted veggies, fresh salads, or in sandwiches, they’re a versatile addition to any meal.
Course Main Course
Cuisine Italian, American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 582
Author Sangeetha Vel

Ingredients

For Seasoning the Chicken

  • 4 piece Boneless Chicken Breast thinly sliced
  • 1 tsp Garlic Powder or freshly grated garlic
  • ¾ tsp Black Pepper Powder
  • ½ tsp Italian Seasoning
  • Salt to taste

For the Egg Mixture

  • 2 Egg
  • ½ tsp Black Pepper Powder
  • Salt to taste

For the Breading Mixture

  • 1 cup Italian Breadcrumb or Panko
  • ½ cup All Purpose Flour
  • ¼ cup Parmesan Cheese grated
  • 1 tsp Paprika
  • Salt to taste

For Frying the Chicken

  • 4 tbsp Oil or enough oil to pan-fry chicken

For Garnishing

  • Parsley Leaves
US Customary - Metric

Instructions

Seasoning the Chicken

  • Start by patting the thinly sliced chicken breasts dry with a kitchen towel. If the breasts are thick, place them between two sheets of plastic wrap and gently pound with a meat mallet. Slice into thinner pieces if needed.
    Thinly sliced chicken breast on a black plate.
  • Season the chicken evenly with garlic powder, black pepper, salt, and Italian seasoning, making sure to coat all sides thoroughly. After seasoning, let the chicken rest for about 5-10 minutes. This allows the spices to absorb into the meat, enhancing the overall flavor.
    A plate with seasoned chicken breast.

Preparing the Egg Mixture

  • In a bowl, whisk the eggs with a pinch of salt and pepper. Once everything is well mixed, set the egg mixture aside for the next step.
    A bowl with egg mixture.

Breading the Chicken

  • In a shallow dish, mix the breadcrumbs, all-purpose flour, grated Parmesan cheese, salt, black pepper, and paprika. Stir until everything is well combined.
    A tray with breading mixture.
  • Take each seasoned chicken slice and dip it into the egg mixture, making sure it's fully coated. Then, place the chicken into the breadcrumb mixture. Press the breading gently onto the chicken so it sticks and covers evenly.
    Showing the breaded chicken breast.

Frying the Chicken

  • Heat cooking oil in a frying pan over medium heat. Once it's hot enough, carefully place the breaded chicken in the pan, making sure not to overcrowd it to allow even cooking.
    Breaded chicken breast frying in a pan.
  • Fry the chicken cutlets for about 5-7 minutes on each side. Using a food thermometer, you can check that the internal temperature of the thickest part of the chicken reaches 165°F, which is the safe temperature for poultry.
    Golden brown chicken breast in a frying pan.
  • Once the cutlets are golden brown and crispy, remove them from the oil. Place them on a paper towel or wire rack to drain any excess oil, keeping them nice and crispy.
    A black plate with fried chicken cutlets.

Serving

  • Enjoy these crispy Chicken Cutlets with your favorite sauces, like honey mustard, garlic Parmesan, mayonnaise, or aioli. Pair them with a fresh salad for a balanced meal. For more pairing ideas, take a look at the Serving Suggestions section below.
    Serving Chicken Cutlets in a tray with lemon slices.

Notes

Here are some helpful tips to elevate your Chicken Cutlets to perfection:
  • Thin and Even Slices: I recommend slicing the chicken breasts thinly for quicker and more even cooking. If the pieces are too thick, place them between two pieces of parchment paper or in a zip-top bag and gently pound them with a meat mallet or rolling pin until they’re an even thickness. This will help the chicken cook evenly and stay tender.
  • Preheat the Oil: Make sure the oil is hot before adding the chicken. A quick tip: drop in a small breadcrumb, and if it sizzles, the oil is ready. This step is key for getting a crispy, golden crust without the chicken absorbing too much oil.
  • Breading Techniques: To keep things tidy and efficient, use one hand (or tongs) for dipping the chicken in the wet ingredients (like eggs) and the other for dry ingredients (like breadcrumbs). This helps keep the breading even and prevents clumping.
  • Avoid Overcrowding: Fry the cutlets in batches if needed. Overcrowding the pan can lower the oil temperature, which might result in soggy cutlets. Make sure each piece has enough space to cook evenly and stay crispy.
  • Keep Cutlets Warm: If you're cooking in batches, keep the fried cutlets warm by placing them in an oven at 200°F. This keeps them hot and crispy without drying out.
  • Resting Time: Let the cutlets rest for a few minutes on a wire rack or paper towel after frying. This helps them retain their juices and keeps the coating crispy while the flavors settle before serving.
  • Alternative Cooking Methods: For a lighter option, you can bake the chicken cutlets at 400°F for 20-25 minutes, flipping halfway through. You can also air fry them at 375°F for 10-12 minutes, flipping once, for a crispier, healthier version.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 34g | Protein: 59g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 2394mg | Potassium: 973mg | Fiber: 2g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 4mg

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