Chicken Cutlets
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Chicken Cutlets are my favorite go-to when I need dinner to be both quick and impressive. The coating crisps up beautifully, turning golden with that irresistible crunch, while the Parmesan adds a savory depth that makes them taste special. Inside, the chicken is juicy and tender. They’re so good you’ll catch yourself going back for more.
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I make them for weeknight dinners, potlucks, game days, birthday parties, and holiday gatherings because they’re always a crowd-pleaser. They’re family-friendly, budget-friendly, and versatile enough to serve over pasta, in sandwiches, or alongside salad. They stay fresh in the fridge for 3–4 days and freeze up to 4 months, making them perfect for meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Cutlets with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have golden, crispy Italian chicken cutlets ready in less than 30 minutes with this simple breading and frying technique.
Season the Chicken
Pat the chicken cutlets (or thinly sliced chicken breasts) dry with paper towels and season both sides generously with salt and pepper. I rely on my salt and pepper grinder when seasoning the chicken cutlets because it lets me control exactly how much seasoning goes on for the perfect flavor every time.
The cutlets should already be about ¼ inch thick, but if they’re thicker, you’ll want to pound them down between two pieces of plastic wrap using a meat mallet until they’re evenly thin.
Prepare the Breading Station
In a shallow bowl, combine the breadcrumbs (or Italian breadcrumbs or panko for extra crunch), finely grated Parmesan cheese, garlic powder, and Italian seasoning. Mix everything until the Parmesan is evenly distributed throughout the breadcrumbs, then set up two more shallow bowls: one with the all-purpose flour and another with the beaten eggs mixed with 1 tablespoon of water. Arrange them in order: flour, egg, breadcrumbs.
I always use these stainless steel mixing bowls when combining the breadcrumbs, Parmesan, garlic powder, and Italian seasoning because they’re sturdy, keep everything contained, and make mixing all the dry ingredients evenly so much easier.
Bread the Cutlets
Working with one cutlet at a time, dredge it in the flour and shake off any excess so you’re left with just a light, even dusting. Dip it into the egg mixture, letting the excess drip off, then press it firmly into the breadcrumb mixture, coating both sides completely.
Place the breaded cutlets on a wire cooling rack set over a baking sheet and let them rest for 5–10 minutes. This resting time helps the breading stick better during frying.
Heat the Oil
Pour vegetable oil (or extra virgin olive oil for a richer flavor) into a large skillet until it’s about ¼ inch deep. Heat the oil over medium-high heat until it reaches 350–375°F (180°C). You can test it by dropping a few breadcrumbs into the oil. If they sizzle immediately, you’re ready to fry.
I keep my candy thermometer handy on this step to make sure my oil hits the perfect temp, so my cutlets fry evenly and come out golden every time.
Fry the Cutlets
Carefully place 2–3 cutlets in the hot oil, depending on the size of your skillet. If you pack the pan too full, the temperature will drop, and they will become soggy rather than crispy.
I always use my nonstick skillet when frying chicken cutlets because it heats evenly, holds the oil perfectly, and helps me get golden, crispy results every time.
Fry the cutlets in batches for about 2 minutes per side, or until they’re deep golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer the cooked cutlets to a paper towel-lined plate or wire rack to drain.
Serve
Serve this dish with lemon wedges or a squeeze of fresh lemon juice, and sprinkle with chopped parsley just before serving. The citrus and herbs brighten the rich, savory coating and add a fresh pop of flavor. Enjoy!
Ingredients
- 4–6 chicken cutlets ¼ inch thick
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs + 1 tbsp water
- 1 ½ cups breadcrumbs
- ½ cup finely grated Parmesan cheese
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Vegetable oil for frying
- Lemon wedges and chopped parsley for serving
Video
Instructions
- Season the chicken cutlets with salt and pepper.4–6 chicken cutlets, Salt and pepper
- In a bowl, combine the breadcrumbs, Parmesan, garlic powder, and Italian seasoning.1 ½ cups breadcrumbs, ½ cup finely grated Parmesan cheese, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning
- Set up a breading station with three bowls: flour, beaten eggs, and the breadcrumb mixture.½ cup all-purpose flour, 2 large eggs
- Coat each cutlet in flour, then dip in the eggs, and finally press into the breadcrumbs. Let the breaded cutlets rest for 5–10 minutes.
- Heat oil to 350–375°F (180°C). Fry the cutlets for about 2 minutes per side, or until golden and cooked through (internal temperature 165°F). Drain on paper towels or a rack.Vegetable oil
- Serve with lemon wedges and parsley.Lemon wedges and chopped parsley
Notes
- Press the breadcrumbs firmly: When coating the cutlets, really press the breadcrumb mixture into both sides so it creates a thick, even layer that stays put during frying.
- Let the breading rest: After coating the cutlets, let them sit for 5–10 minutes before frying so the breadcrumbs adhere better and don’t fall off in the oil.
- Keep the oil temperature steady: Use a thermometer to maintain 350–375°F (180°C) throughout frying. If it gets too hot, the coating burns before the chicken cooks through. If it’s too cool, the cutlets absorb oil and turn greasy.
- Don’t overcrowd the pan: Fry only 2–3 cutlets at a time, depending on your pan size. Too many at once drops the oil temperature and makes them soggy instead of crispy.
- Use a wire rack for draining: Set cooked cutlets on a wire rack instead of paper towels so air circulates underneath and keeps the bottom from getting soggy.
- Flash freeze before storing: Freeze cutlets on a baking sheet for 1 hour before transferring to containers so they don’t stick together, and you can grab just what you need.
Nutrition
How to Store Leftovers
Let the cutlets cool completely before storing them in an airtight container in the fridge for up to 3–4 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes until warmed through and the coating crisps up. Avoid the microwave, or the breading will turn soggy.
For longer storage, freeze the cooled cutlets in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe container or zip-top bag with parchment between each cutlet to prevent sticking. They’ll keep for up to 4 months. Thaw overnight in the fridge, then reheat on a baking sheet in a 375°F oven for 12–15 minutes until crispy and heated through.
What to Serve With Chicken Cutlets
These cutlets are incredibly versatile and pair well with so many sides. I love serving them with a simple broccoli salad, roasted vegetables like asparagus or broccoli, or creamy mashed potatoes. They’re also perfect sliced over Tuscan pasta or tucked into sandwiches with fresh mozzarella and basil.
You can turn them into chicken Parmesan by topping each cutlet with marinara sauce and mozzarella, then broiling until the cheese melts. They’re also great alongside garlic bread, Caesar salad, or sautéed green beans for a complete meal.
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