Crispy Chicken Cutlets

Why You’ll Love This Recipe

Crispy Chicken Cutlets are a golden, crunchy, and flavorful meal that’s quick to make and loved by all ages. These thin, breaded chicken breasts are pan-fried to perfection, resulting in a juicy interior with a satisfyingly crisp exterior. Perfect for sandwiches, salads, or a main dish with your favorite sides, this recipe is a go-to for busy weeknights or casual dinners.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
all-purpose flour
eggs
breadcrumbs (preferably panko for extra crunch)
grated Parmesan cheese
salt
black pepper
garlic powder
paprika
vegetable oil (for frying)
lemon wedges (for serving, optional)

directions

Slice the chicken breasts in half horizontally to create thin cutlets. If needed, pound them to an even thickness.

Season both sides of the chicken with salt, pepper, garlic powder, and paprika.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan cheese.

Dredge each cutlet in the flour, then dip into the egg, and finally coat with the breadcrumb mixture. Press the breadcrumbs firmly onto the chicken for even coverage.

Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.

Fry the cutlets in batches for 3-4 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Serve immediately with lemon wedges if desired.

Servings and timing

This recipe yields 4-6 cutlets.
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Total time: 25-30 minutes

Variations

Use Italian-seasoned breadcrumbs for added flavor.
Add chopped fresh herbs like parsley or basil to the breadcrumb mixture.
Make it spicy by adding cayenne pepper or chili flakes.
Serve with marinara and mozzarella for a Chicken Parmesan-style dish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10 minutes to maintain crispiness.
Avoid microwaving to keep the coating from becoming soggy.
Freeze breaded, uncooked cutlets for up to 2 months—just thaw before frying.

FAQs

Can I bake instead of fry?

Yes, bake at 425°F on a wire rack for 20-25 minutes, flipping halfway through for even crisping.

What oil is best for frying?

Vegetable, canola, or peanut oil are ideal due to their high smoke points.

Can I use chicken thighs?

Yes, but make sure they are boneless and pounded thin for even cooking.

How do I keep the coating from falling off?

Pat the chicken dry before breading and press the coating firmly onto the surface.

Can I make them gluten-free?

Use gluten-free flour and breadcrumbs for a gluten-free version.

What should I serve with chicken cutlets?

They pair well with mashed potatoes, salad, pasta, or a simple lemony arugula salad.

How do I know when they’re done?

Use a thermometer—internal temperature should reach 165°F.

Why are my cutlets greasy?

Make sure the oil is hot enough (about 350°F) before frying and don’t overcrowd the pan.

Can I use an air fryer?

Yes, air fry at 400°F for 10-12 minutes, flipping halfway through.

Are they kid-friendly?

Absolutely, kids love their crispy texture and mild flavor.

Conclusion

Crispy Chicken Cutlets are a versatile, delicious option that’s easy to prepare and always satisfying. Whether served on their own, in a sandwich, or as a base for another dish, their crunchy coating and juicy center make them a surefire hit. Keep this recipe in your regular rotation for a reliable and crowd-pleasing meal.

Print