Chicken Cutlets
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It is really hard to beat perfectly crisp Chicken Cutlets. Golden brown on the outside, juicy and tender on the inside, and ready to pair with just about anything, this recipe is one of those back-pocket recipes that never lets you down. Serve it with a simple salad, tuck it into a sandwich, layer it over pasta, or enjoy it all on its own with a squeeze of lemon. However you plate it up, it always feels like a win.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Chicken Cutlets
- Serving Ideas
- More Chicken Recipes
Chicken cutlets are thin pieces of chicken breast, breaded and quickly pan-fried until crisp and cooked through.
Since the chicken is sliced thin, it cooks fast and evenly. That makes cutlets a great choice when you want a homemade meal without spending too much time in the kitchen. The breading adds a tasty crunch, and the mild seasoning means you can use them in lots of different dishes.
They are a classic for good reason.
What I love most about these chicken strips is how easy they are to make. The seasoning is simple, the coating gets nice and crunchy, and they cook quickly, which is perfect for busy nights. They’re comforting, versatile, and always tasty.
Here’s Why You’ll Love This Recipe
- They fry up beautifully crisp and golden in just minutes.
- The chicken stays juicy and tender inside.
- They are made with simple pantry staples.
- This recipe works with so many meals, from sandwiches to salads to pasta.
- They can be made ahead and kept warm for easy serving.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Thin-sliced chicken breasts: These are the main ingredient. Thin pieces cook fast and stay tender when fried just right.
- Kosher salt: This brings out the chicken’s flavor and seasons each layer.
- Garlic powder: Adds a savory flavor that goes well with the crispy coating.
- Ground black pepper: Adds a bit of warmth and balances the richness of the breading.
- All-purpose flour: This is the first step in breading and helps the egg stick to the chicken.
- Eggs: They help the breadcrumbs stick and form a nice crust.
- Water: A little water thins the eggs so they coat the chicken evenly.
- Plain dry breadcrumbs: These give a fine, even coating and help create the classic cutlet texture.
- Panko breadcrumbs: These add extra crunch and a light, crisp finish. Using both types of breadcrumbs gives you the best texture.
- Oil for frying: You need oil to get that golden, crispy outside. A neutral oil like vegetable oil works well.
In Photos: How To Make Chicken Cutlets
Step 1: Set up the breading station
Put the flour in one shallow bowl. In another bowl, beat the eggs with the water. In a third bowl, mix the plain breadcrumbs and panko together.
Step 2: Season the chicken
Season both sides of the chicken with salt, garlic powder, and black pepper.
Step 3: Bread the cutlets
Lightly coat each chicken piece in flour, then shake off any excess. Dip it in the egg mixture, then press it into the breadcrumbs so the coating sticks on both sides.
Step 4: Heat the oil
Pour oil into a large, heavy skillet so it’s about 3/4 inch deep. Heat the oil to 325–375°F (165–190°C).
Step 5: Fry until golden
Carefully add the breaded chicken to the hot oil. Fry until the edges are golden, then flip and cook until both sides are crisp and the inside reaches 165°F (74°C).
Step 6: Drain and rest
Move the cooked cutlets to a wire rack over a baking sheet. Let them rest for about 5 minutes before serving or slicing.
Helpful Tips and Tricks
- Use shallow bowls: This speeds up the breading process, keeps it cleaner, and makes it easier to manage.
- Tap off excess flour: Too much flour can make the coating thick or uneven.
- Press the breadcrumbs on gently: This helps the crust really adhere and gives you an even, crisp coating.
- Keep an eye on the oil temperature. If it’s too cool, the cutlets can get greasy. If it’s too hot, the outside may brown before the inside is cooked through.
- Use a wire rack after frying: This keeps the bottoms from getting soggy and helps the crust stay crisp.
- Do not overcrowd the pan: Fry in batches if needed to keep the temperature steady.
- Rest before serving: A few minutes of rest helps the juices settle and keeps the chicken tender.
Serving Ideas
These chicken cutlets are super versatile, which is one reason I love them.
Try them with roasted veggies and potatoes for a simple meal, sliced over Caesar salad, in a sandwich with lettuce and mayo, or topped with marinara and mozzarella for a quick chicken Parmesan. They’re also great with pasta or just a squeeze of lemon.
More Chicken Recipes
Chicken Cutlets
Ingredients
- 1 1/2 pounds (680.39 g) thin-sliced chicken breasts
- 1 1/2 teaspoons (9 g) kosher salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 cup (62.5 g) all-purpose flour
- 2 (88 g) eggs, large
- 2 tablespoons (30 g) water
- 1/2 cup (54 g) dry breadcrumbs, (plain)
- 1/2 cup (30 g) panko breadcrumbs
- oil, (such as vegetable oil), for frying
Instructions
- Place the flour, eggs & water, and plain dry breadcrumbs & panko breadcrumbs each into 3 large, shallow bowls.
- Beat the eggs & water together with a fork until combined.
- Toss the plain dry breadcrumbs and panko breadcrumbs together to combine.
- Sprinkle the thin-sliced chicken breasts with salt, garlic powder, and pepper on both sides.
- Coat the chicken breasts lightly in the flour, tapping off any excess.
- Transfer to the egg mixture, coating on both sides.
- Transfer to the breadcrumb mixture, pressing to coat on both sides.
- Pour enough oil into a large, heavy-bottomed pan as to come about 3/4-inch up the sides, and heat to between 325 and 375 degrees F.
- Carefully slip the breaded chicken cutlets into the hot oil.
- Fry until golden around the edges (approximately 1 to 3 minutes), then carefully flip and continue to cook until they reach an internal temperature of 165 degrees F (approximately 1 to 3 minutes).
- Remove from the hot oil and place on a wire rack set over a baking sheet.
- Rest for 5 minutes before serving or slicing.
- Cutlets can be kept warm in a 170-degree F oven, lightly covered with foil.
