Crispy Chicken Cutlets
These Crispy Chicken Cutlets are golden, crunchy perfection ready in under 30 minutes. Thin slices of chicken breast get coated in seasoned breadcrumbs and pan-fried until irresistibly crisp. Perfect for sandwiches, salads, pasta or sneaking bites straight from the pan.
Servings: 4
Calories: 416kcal
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
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.
Video
Notes
- Make Ahead: Bread the cutlets and refrigerate for up to 4 hours before frying.
- Baking Option: Bake at 425°F (220°C) for about 20 minutes, flipping halfway through. Spray with a bit of oil for extra crunch.
- Air Fryer Option: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Leftovers: Store leftovers in the fridge for up to 3 days. Reheat in the oven to keep them crispy.
- Freezing: Freeze cooked cutlets in a single layer until solid, then transfer to a freezer bag. Reheat straight from frozen in the oven.
- Customize It: Swap in your favorite spices, add lemon zest, or use chicken thighs for a juicier cutlet.
Nutrition
Serving: 1serving | Calories: 416kcal | Carbohydrates: 64g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 633mg | Potassium: 206mg | Fiber: 4g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 0.01mg | Calcium: 267mg | Iron: 5mg
