These Chicken Cutlets have a deeply golden, crispy seasoned coating wrapped around tender, juicy chicken—and that satisfying crunch in every bite. Shallow-frying gives them that substantial, crisp crust that makes them delicious with just a squeeze of lemon, but they’re also the perfect foundation for Chicken Parmesan and so many easy chicken dinners.
If you love crispy chicken dinners, try my Chicken Milanese, Parmesan Crusted Chicken, Chicken Francaise, and Chicken Piccata, or browse all my Chicken Dinner Recipes.
✨ Before You Begin
✨ Keep the oil about ¼-inch deep. These cutlets are shallow-fried, rather than simply sautéed. Start with about ¼ inch of oil in the skillet and add more between batches as needed to maintain that depth.
✨ Watch the heat, not just the clock. The oil should be hot and shimmering when the chicken goes in, then adjust the heat as needed to maintain a steady sizzle. If the coating is browning too quickly, turn the heat down.
✨ Let the cutlets tell you when to flip. The 2–3 minute cooking time is a guide. Flip when the underside is deeply golden and crisp. Thinner cutlets will cook faster than thicker ones.
✨ Keep an eye on the oil between batches. Let newly added oil get hot before adding more chicken. If loose breading in the skillet becomes very dark, scoop it out so it doesn’t burn.
✨ Use a wire rack, not a plate. Transfer cooked cutlets to a wire rack set over a baking sheet. Air can circulate underneath so the hot crust stays crisp instead of steaming and becoming soggy.
Ingredients + Key Notes
Chicken Breasts: Boneless, skinless chicken breasts are sliced horizontally to make thinner cutlets. Don’t worry if every piece isn’t exactly the same thickness—thinner cutlets will simply cook a little faster than thicker ones.
Salt + Black Pepper: Season the chicken itself before breading so every bite is well-seasoned, not just the crispy coating.
All-Purpose Flour: The first layer of the breading. It gives the egg something to cling to, which helps the breadcrumb coating stay put.
Eggs: The middle layer that binds the flour-coated chicken to the breadcrumbs. Let excess egg drip off before moving the cutlet into the crumbs.
Panko + Italian-Seasoned Breadcrumbs: Using both gives you the best of both worlds—panko adds bigger, craggy crunch while the finer Italian breadcrumbs fill in the gaps for a substantial, flavorful coating.
Parmesan Cheese: Adds salty, savory flavor to the breading and helps it brown beautifully. Freshly grated Parmesan gives you the best flavor and blends evenly into the crumbs.
Oil: Use a neutral oil suitable for frying. Rather than measuring a fixed amount, pour enough into your skillet to reach about ¼-inch deep. You’ll likely need to add more between batches to maintain that depth.
Lemon Wedges: Optional, but a squeeze of fresh lemon is fantastic against the rich, crispy coating.
🥣 How to Make Chicken Cutlets
Prep the chicken. Slice each chicken breast horizontally to make thin cutlets. Season both sides evenly with salt and pepper.
Set up the breading station. Place the flour in one shallow dish, whisk the eggs in a second, and combine the panko, Italian breadcrumbs, Parmesan, and seasonings in a third.
Bread the cutlets. Coat each piece first in flour, shaking off the excess, then dip it in the egg and let the excess drip off. Press it into the breadcrumb mixture, coating both sides well.
Heat the oil. Pour oil into a large skillet to about ¼-inch deep and heat until hot and shimmering.
Fry until golden and crisp. Working in batches, fry the cutlets for about 2–3 minutes per side, adjusting the heat as needed to maintain a steady sizzle without letting the coating brown too quickly.
Manage the batches. Add more oil as needed to maintain about ¼-inch depth, letting it heat before adding more chicken. Scoop out any loose breading that becomes very dark.
Drain and serve. Transfer the cooked chicken to a wire rack set over a baking sheet to keep the coating crisp. Serve hot with lemon wedges, if desired.
⭐ Pro Tips
⭐ Don’t worry about perfectly identical cutlets. Slicing a chicken breast horizontally naturally gives you pieces that vary slightly in thickness. Thinner cutlets will cook faster, while thicker ones may need a little longer. Use the cooking time as a guide and check for 165°F doneness.
⭐ Shake off the excess flour. You want a thin, even coating. Too much flour can create a pasty layer between the chicken and breading and make it easier for the crust to separate.
⭐ Let excess egg drip off, too. A heavy layer of egg can keep the breadcrumb mixture from adhering evenly. Give the cutlet a moment over the egg dish before moving it into the crumbs.
⭐ Press the breading onto the chicken. Once the cutlet is in the breadcrumb mixture, gently press the crumbs onto both sides. This creates that substantial coating and helps it stay attached during frying.
⭐ Give the chicken room. Crowding the skillet drops the oil temperature and makes it harder to get a deeply golden, crisp crust. In a 12-inch skillet, cook about 2 cutlets at a time.
⭐ Let color be your guide. Depending on thickness, some cutlets may cook in about 4 minutes total while thicker pieces need longer. If the crust is already deeply golden, flip the chicken or reduce the heat rather than rigidly following the clock.
⭐ Don’t stack the finished cutlets. Put them in a single layer on a wire rack. Stacking traps steam between the pieces and softens the crust you worked so hard to make crispy.
Serving Recommendations
These crispy Chicken Cutlets are delicious straight from the skillet plain or with fresh lemon wedges and a simple vegetable or salad. For a classic comfort-food dinner, serve them with Mashed Potatoes, Simple Roasted Peppers, Green Beans with pancetta, or Creamed Spinach.
They’re also a great starting point for other dinners. Top them with marinara and mozzarella for Chicken Parmesan, slice them over a Caesar salad, tuck them into a sandwich, or serve them with pasta and your favorite sauce.
Storing, Freezing + Make-Ahead
Storing: Let leftover chicken cutlets cool completely, then refrigerate them in an airtight container for up to 3–4 days. If stacking, place parchment paper between the layers to help protect the breading.
Reheating: For the crispiest results, reheat the cutlets in a 375°F (190ºC) oven or air fryer until hot and crisp. The microwave works in a pinch, but it will soften the breading. The cutlets will still be delicious, though.
Freezing: Cool the cooked cutlets completely, then freeze them in a single layer on a baking sheet. Once firm, transfer them to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2–3 months.
Make-Ahead: You can bread the chicken several hours ahead. Arrange the breaded cutlets in a single layer, cover, and refrigerate until you’re ready to fry. Fry them just before serving for the best, crispiest coating.
Frequently Asked Questions
What is a chicken cutlet?
A chicken cutlet is a thin piece of boneless chicken breast. You can buy chicken already cut into cutlets, but it’s easy to make your own by slicing a chicken breast horizontally into thinner pieces. In this recipe, the cutlets are breaded and shallow-fried until golden and crispy.
Why does the breading fall off my chicken cutlets?
Make sure you follow the breading order—flour, egg, then breadcrumbs—and shake or drip off the excess between each layer. Gently press the breadcrumb mixture onto the chicken so it adheres well, and avoid moving the cutlets around unnecessarily once they’re in the hot oil.
How do I know when the oil is hot enough?
The oil should be hot and shimmering before you add the chicken. Once the cutlets go in, you should hear a steady sizzle. If the breading starts browning very quickly, lower the heat; if there’s very little sizzling, let the oil get hotter.
How do I keep chicken cutlets crispy?
Maintain about ¼-inch of hot oil while frying, don’t crowd the skillet, and transfer cooked cutlets to a wire rack instead of a plate. The rack allows steam to escape instead of collecting underneath and softening the crust.
What’s the difference between Chicken Cutlets and Chicken Milanese?
Chicken cutlets are a broader, foundational preparation of thin chicken breasts that can be breaded and shallow-fried, served on their own, or used as the base for dishes like Chicken Parmesan. Chicken Milanese is a specific Italian-style preparation with very thin chicken and a lighter, Parmesan-forward breading, typically pan-fried and served simply with lemon or a fresh salad.
More Easy Chicken Recipes
Chicken Marsala – Tender chicken and mushrooms in a rich, savory Marsala wine sauce for an easy dinner that still feels special.
Chicken Saltimbocca – Thin chicken breasts topped with prosciutto and sage and finished with a flavorful pan sauce.
Lemon Pepper Chicken – Tender chicken in a bright, buttery lemon pan sauce that’s quick enough for a weeknight dinner.
Smothered Chicken – Juicy chicken smothered in rich, savory gravy for an old-fashioned comfort food dinner.
Chicken Scallopini – Thin, tender chicken cooked quickly and finished with a flavorful pan sauce for an easy restaurant-style dinner.
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Tried This Recipe?
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Thanks for stopping by and making Gonna Want Seconds part of your kitchen! 💗 Kathleen
Chicken Cutlets
Ingredients
- 3 large boneless skinless chicken breasts, about 2 pounds
- 1 teaspoon table salt divided
- 1/2 teaspoon black pepper
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/3 cups panko breadcrumbs
- 2/3 cup Italian-seasoned breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- vegetable or avocado oil for frying
- lemon wedges for serving, optional
Instructions
- Make the cutlets. Slice each chicken breast (3) horizontally into 2 thin cutlets. If needed, place the chicken between sheets of plastic wrap and gently pound to an even 1/4-inch thickness. Pat dry with paper towels. Season both sides with 3/4 teaspoon salt and the black pepper (1/2 teaspoon).
- Set up the breading station. Place the flour (3/4 cup) in a shallow dish. In a second shallow dish, whisk the eggs (2) with the water (1 tablespoon). In a third dish, combine the panko (1 1/3 cups), Italian breadcrumbs (2/3 cup), Parmesan (1/2 cup), garlic powder (1 teaspoon), onion powder (1/2 teaspoon), and remaining 1/4 teaspoon salt.
- Bread the chicken. Working with one cutlet at a time, dredge it in flour and shake off the excess. Dip into the egg mixture, allowing the excess to drip off, then press firmly into the breadcrumb mixture until thoroughly coated on both sides.
- Heat the oil. Pour enough oil into a large skillet to generously coat the bottom, about 1/4 inch deep. Heat over medium to medium-high heat until the oil is hot and shimmering.
- Fry the cutlets. Working in batches so you don’t crowd the skillet, add the chicken and cook for about 2–3 minutes per side, or until deeply golden and crisp and the chicken reaches 165°F (74ºC).Adjust the heat as needed to maintain a steady sizzle without letting the coating brown too quickly.Add more oil between batches as needed to maintain about ¼-inch depth, and let it heat before adding the next batch.If loose breading in the skillet becomes very dark, scoop it out between batches so it doesn’t burn.
- Drain and serve. Transfer the cooked cutlets to a wire rack set over a baking sheet.
Notes
- Keep them thin: An even 1/4-inch thickness lets the chicken cook through before the breading gets too dark.
- Press on the crumbs: Gently pressing the panko mixture onto the chicken helps create a complete, substantial crust.
- Don't crowd the pan: Crowding drops the oil temperature and can make the breading greasy instead of crisp.
- Use a wire rack: Draining on a rack keeps the underside crispy. Paper towels can trap steam and soften the crust.
- Watch your heat: The Parmesan and breadcrumbs brown quickly. Reduce the heat if the coating is getting dark before the chicken is cooked through.
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