This breaded Chicken Cutlets recipe is so quick and easy, leaving you with the crispiest pieces of chicken. Chicken breasts are sliced thinly so that they cook fast, covered in a cheesy Italian breadcrumb for a flavorful and crunchy texture, and pan-fried until golden.
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What’s in This Chicken Cutlets Recipe?
Crispy on the outside, moist and tender on the inside, these breaded and fried chicken cutlets are the perfect weeknight main that’ll please even the pickiest of eaters.
- Chicken: Using thinly-sliced boneless, skinless chicken breasts ensures these cutlets are perfectly cooked and never dry.
- Flour: All-purpose flour helps the eggs stick to the cutlets.
- Eggs: Help the breading stick to the cutlets.
- Mustard: Adds a delightful zip to the cutlets. Feel free to add a few dashes of hot sauce for a bit of spice, too!
- Breading: A coating made from Panko breadcrumbs and Parmesan cheese is shatteringly crisp.
- Seasoning: Italian seasoning and garlic powder add classic flavor to these cutlets.
Notes from the Test Kitchen
These breaded chicken cutlets are crispy, crunchy perfection. If you have time, place the breaded chicken into the fridge for 30 minutes before frying. This helps the breading adhere.
Variations on Breaded Chicken Cutlets
These Italian cutlets can easily be adapted for other cuisines by changing up the seasonings. Try chicken seasoning, Creole seasoning, blackened seasoning, everything bagel seasoning, or herbs de Provence.
How to Store and Reheat
Store leftover chicken cutlets in an airtight container or Ziplock bag in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, or until warmed through.
How to Freeze
Freeze chicken breast cutlets in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these crispy breaded chicken cutlets with pasta and marinara sauce, rice, or mashed potatoes. We also love them sliced on top of a salad for a quick lunch.
Chicken Cutlets Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 2 large eggs
- 2 teaspoons Dijon mustard
- 2-3 dashes hot sauce optional
- 1½ cups Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- 4 tablespoons olive oil plus more as needed
- Lemon wedges optional, for serving
- Flaky salt optional, for serving
Instructions
- Slice each chicken breast in half into two thinner cutlets. Pat all sides of the chicken dry.2 boneless, skinless chicken breasts
- Grab 3 shallow bowls for your breading station.
- In the first bowl, whisk together the flour and a big pinch of salt and pepper.½ cup all-purpose flour, Kosher salt and freshly ground black pepper
- To the second bowl, add the eggs, dijon, a few dashes of hot sauce and whisk until well combined.2 large eggs, 2 teaspoons Dijon mustard, 2-3 dashes hot sauce
- In the third bowl, stir together the panko, parmesan, Italian seasoning, garlic powder, and another big pinch of salt and pepper.1½ cups Panko breadcrumbs, ¼ cup freshly grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder
- Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere.
- Heat a large nonstick skillet over medium heat. Add in the oil.4 tablespoons olive oil
- Once the oil is hot, add in the chicken, cooking in batches if needed. You want it to start sizzling right when you add the first piece of chicken. If your oil isn't hot enough, remove the chicken and wait. Cook on each side until golden brown and cooked through, about 4 minutes per side.
- Transfer the chicken to a paper towel lined plate to absorb any excess oil. Serve with lemon wedges and a pinch of flaky salt.Lemon wedges, Flaky salt
Video
Becky’s Tips
- Season the chicken with salt and pepper at every step.
- When breading the chicken, be sure to shake off any excess flour, egg, and breadcrumbs at each stage. This ensures a thin, even coating for a crispy result. Use one hand for dry ingredients and the other for wet ingredients to avoid a sticky mess.
- After breading, press the breadcrumbs onto the chicken firmly, so they adhere well. This will create a better crust.
- If you have time, place the breaded chicken into the fridge for 30 minutes before frying. This helps the breading adhere.
- The Italian seasoning can be substituted for 2 tablespoons of fresh chopped herbs.
- Choose a heavy-bottomed skillet or frying pan. Cast iron works great. Make sure the pan isn’t overcrowded; leave space between the cutlets to promote even frying.
- Fry the cutlets in batches to avoid overcrowding the pan, which can cause them to steam rather than fry. Keep fried cutlets warm in a low oven while you cook the remaining batches.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Cutlets Step by Step
Prep the Chicken: Slice 2 boneless, skinless chicken breasts in half into two thinner cutlets each. Pat all sides of the chicken dry. Grab 3 shallow bowls for your breading station. In the first bowl, whisk together ½ cup of all-purpose flour and a big pinch of salt and pepper. To the second bowl, add 2 large eggs, 2 teaspoons of Dijon mustard, and a few dashes of hot sauce and whisk until well combined. In the third bowl, stir together 1½ cups of Panko breadcrumbs, ¼ cup of grated Parmesan cheese, 1 tablespoon of Italian seasoning, ½ teaspoon of garlic powder, and another big pinch of salt and pepper.
Dredge the Chicken: Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere.
Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in 4 tablespoons of olive oil. Once the oil is hot, add in the chicken, cooking in batches if needed. You want it to start sizzling right when you add the first piece of chicken. If your oil isn’t hot enough, remove the chicken and wait. Cook on each side until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb any excess oil. Serve with lemon wedges and a pinch of flaky salt.
Cutlets are chicken breasts that have been cut in half horizontally to make two thinner pieces.
These pan-fried cutlets are not an inherently healthy food. The breading and pan-frying add lots of carbs, sodium, and calories.
Lay the chicken breast down on your cutting board, then place your knife parallel to the cutting surface with the blade facing towards the side of the chicken breast. Slice carefully and evenly through the breast horizontally to create two equal-sized thin pieces of chicken.
If your cutlets are uneven in thickness after being cut, you can pound them out to create more evenly-sized cutlets.
Make sure to pat down the meat well before dredging. This helps everything to adhere better.
If your cutlets are coming out tough, it’s likely that they are overcooked. Make sure to cook the chicken over medium heat so that the chicken can cook through completely without drying out and the crust can turn crispy.
Yum! The recipe looks and sounds so good! Can’t wait to make it!