Chicken Cutlets
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Experience the best with my Crispy Italian Breaded Chicken Cutlets: thin chicken slices breaded in seasoned crumbs and pan-fried in extra virgin olive oil for unbeatable crispiness.
Easy Chicken Cutlets
Let me tell you about my Crispy Italian Breaded Chicken Cutlets – they’re a real showstopper in the kitchen! Thin slices of chicken breast are meticulously coated in a homemade blend of seasoned breadcrumbs, ensuring every bite is packed with flavor. Quick and easy to whip up, they’re an absolute lifesaver on busy weeknights and a hit at any table!
Pro Tip
For the ultimate crunch and flavor in these Chicken Cutlets, don’t skimp on the resting time after breading. Letting the breaded chicken sit for about 10 minutes before frying sets the coating and ensures it adheres better during cooking. This small step makes a big difference, delivering that perfect, crispy exterior every time.
Start by pounding your chicken breasts to an even thickness, about ½ inch. This ensures they cook evenly and stay tender. Season both sides generously with salt and pepper.
Now, arrange three shallow dishes. In the first, pour your all-purpose flour. Now, beat the eggs with a little water in the second dish – this will be your egg wash. In the third dish, mix together breadcrumbs, garlic powder, paprika, and grated Parmesan cheese.
Take each chicken breast and coat it in the flour, shaking off excess. Next, dip it into the egg mixture, ensuring it’s fully covered. Lastly, press it into the breadcrumb mix. Make sure the chicken is thoroughly coated for that perfect, crunchy exterior. Allow them to rest for about 10 minutes before frying.
Heat a layer of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add your breaded chicken cutlets. Fry them for about 4-5 minutes on each side. You’re aiming for a golden-brown color and an internal temperature of 165°F (75°C). Work in batches if necessary, to avoid overcrowding the pan.
After frying, let the cutlets drain on a wire rack or a paper towel-lined plate. This step helps to keep them crispy.
How To Serve
I love to balance the dish with something light and refreshing or add a hearty side for a more indulgent experience.
Honey Mustard Sauce
Creamy Polenta
Brown Butter Mashed Potatoes
Lemon Pasta
Frequently Asked Questions
Can I make these chicken cutlets ahead of time?
Absolutely! You can bread the chicken cutlets and store them in the refrigerator for up to 4 hours before frying. Just make sure to cover them well.
What’s the best way to reheat leftover chicken cutlets to keep them crispy?
The best way to reheat is in the oven. Preheat your oven to 400°F (200°C) and place the cutlets on a wire rack over a baking sheet. Heat them for about 10 minutes or until they’re warmed through and crispy again. Avoid the microwave as it can make them soggy.
Can I use an air fryer for this recipe?
Yes, you can! To use an air fryer, preheat it to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165°F (75°C).
Can I bake these cutlets instead of frying?
Yes, baking is a healthier option. Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.
Expert Tips
- Pound Chicken Evenly: Ensure each chicken breast is evenly pounded to about ½ inch thickness. This guarantees even cooking and tender meat.
- Rest After Breading: Let the breaded cutlets sit for about 10 minutes before frying. This helps the coating adhere better and prevents it from falling off during cooking.
- Use Panko for Extra Crunch: Opt for Panko breadcrumbs for a crunchier texture. They’re lighter and crisp up beautifully compared to regular breadcrumbs.
- Don’t Overcrowd the Pan: Fry the cutlets in batches if needed. Overcrowding the pan lowers the oil temperature and can lead to soggy cutlets.
- Check Oil Temperature: Ensure the oil is around 350°F (175°C) for frying. A cooking thermometer or a small breadcrumb test can help gauge the right temperature.
Storage
To store leftover Chicken Cutlets, place them in an airtight container and refrigerate for up to 3 days. You can also freeze them: lay them flat on a baking sheet to freeze initially, then transfer to a freezer bag or container, storing for up to 2 months.
More Chicken Breast Recipes
- Chicken Diane
- Chicken Parmesan
- Hot Honey Chicken
- Lemon Chicken Piccata
- Air Fryer Chicken Katsu With Tonkatsu Sauce
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Cutlets
Ingredients
- 4 chicken breast (boneless and skinless)
- salt and pepper (to taste)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups breadcrumbs (preferably Panko)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup Parmesan cheese (grated)
- vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- f the chicken breasts are thick, pound them to an even ½-inch thickness using a meat mallet. This helps them cook evenly and stay tender. Season both sides of the chicken breasts with salt and pepper.
- Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs with the water. In the third dish, mix together the breadcrumbs, garlic powder, paprika, and grated Parmesan cheese.
- Coat each chicken breast in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb mixture, making sure the chicken is fully coated. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.
- In a large skillet, heat a good layer of vegetable oil (about ¼ inch deep) over medium-high heat.
- Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.
- Remove the cutlets from the skillet and let them drain on a wire rack or a plate lined with paper towels.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free cereal.
- Customize the seasoning in the breadcrumb mix to suit your taste preferences.
- Ensure your oil is at the right temperature for frying – around 350°F (175°C) – for the crispiest outcome.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat in the oven to maintain crispiness, avoiding the microwave to prevent sogginess.
- Serve with a variety of sides, from salads to pasta, to create a balanced meal.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This really is a nice, simple recipe. I do like the baking alternative when I’m too lazy to fry them. To reheat, I would use my silicone pyramid mat in the toaster oven (I have a fairly good sized one) to keep them crispy. However, I’m not sure there would be any leftovers!
Is that a good thing or bad thing?
It could go either way, I guess. But we love recipes like this because of their versatility. Sometimes I use leftovers like this in a giant salad for my lunch…perfect!