Chicken Cutlets

I love making Chicken Cutlets when I want a quick weeknight dinner with a little more flavor than chicken tenders or nuggets. They have a crispy, golden Parmesan breadcrumb coating on the outside and stay tender and juicy inside. They're perfect for potlucks, game days, birthday parties, and holiday family gatherings because they're family-friendly, budget-friendly, and always a crowd-pleaser. You can serve them over pasta, in sandwiches, or alongside salad. The cutlets stay fresh in the fridge for 3–4 days and freeze beautifully for up to 4 months, making them perfect for meal prep.

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Prep Time: 20

Cook Time: 5

Total Time: 25

Course: Main Course

Cuisine: American, Italian

Keyword: Chicken Cutlets

Servings:

Calories: 394kcal

Equipment

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

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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

Here are my best tips for perfectly crispy chicken cutlets every time:

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

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